Triple chicken shoyu ramen

This ramen, from popular Japanese ramen chef Shigekazu Takanashi, features three kinds of chicken: chicken broth, chicken fat added for flavour and sliced chicken on top. The simple, elegant shoyu tare gives the dish a refined character. With all of the elements pre-made, this bowl is ready in less than 10 minutes.

Triple chicken ramen Credit: Tuttle Publishing

• serves

  1

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

1 hank fresh curly ramen noodles ( 130 g /4 to 5 oz)

For the soup

• 1¼ cups (300 ml) Super simple chicken broth
• 1 tbsp + 3 tsp (35 ml) Favourite shoyu tare (dark version)
• 3 tsp Chicken fat

For the toppings

• 3 slices Lazy chicken chashu
• A few mitsuba or celery leaves
• 5 strips fermented bamboo shoot (menma, see Note)

Instructions

1. Place the tare and 2 teaspoon of the fat in a serving bowl.
2. Warm the broth in a small saucepan and add to the bowl.
3. Cook the noodles in plenty of boiling water following package directions. Drain and add to the bowl.
4. Garnish with the toppings and the remaining teaspoon of fat.

Note

Fermented bamboo shoots, also sold as preserved bamboo shoots or menma, are available at Asian grocers and some supermarkets.

Extract taken from Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef by Shigekazu Takanashi, published by Tuttle Publishing and available now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.