Shoyu Ramen with Braised Pork Belly
Cook Time 🍳
Learn to make Chef Tucker’s signature Shoyu Ramen from scratch! She’ll walk you through each step to braise pork belly, marinate soft-boiled eggs, and make a delicate shoyu broth from start to finish.
With your purchase, you'll receive a signature recipe, helpful tips and tricks from the Chef, wine pairing suggestions, and special access to a master class-style video on cooking this dish from start to finish.
4 eggs ❄
- 12 ounces tare ❄
- 1 piece kombu
- 1 cup bonito flakes
- 1 pound pork belly ❄
- 1 bunch scallions ❄
- 2 cloves garlic
- 1 knob ginger
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- 1 tablespoon mirin
- 2 cups chicken broth ❄
- 10 ounces fresh ramen noodles ❄
- 1 ounce chili threads
- 2½ ounces bamboo shoots ❄
- Medium mixing bowl
- Small sauce pot
- Slotted spoon
- 2 storage containers
- 2 large pots
- Fine mesh strainer
- Large mixing bowl
- Baking dish
- Aluminum foil
- Cutting board
- Fine mesh strainer
- 2½ cups water
- Cup measure
- Paper towel-lined plate
❄ Please keep refrigerated before class ❄
Please have 1 tablespoon sake on hand for this recipe (optional but recommended)
Homework: One Day Before Class
Active Time: about 20 minutes
To prepare the eggs, cover them with cold water in a small pot and bring to a simmer over high heat. Ready an ice bath in a medium mixing bowl.
- Once the water is boiling, adjust the heat to maintain a gentle simmer. Simmer for 6 minutes (or longer if you prefer hard-boiled), then use a slotted spoon to transfer to the ice bath to cool and set aside.
- Meanwhile, to prepare the dashi, add the kombu, along with 2½ cups of water to a large pot. Bring to a boil over high heat, then adjust the heat to gently simmer for 5 minutes.
- Turn off the heat and add the bonito flakes. Steep for 15 minutes, then use a fine mesh strainer to strain over a large bowl to reserve the liquid. Store the dashi, covered in your refrigerator, overnight (you should have about 2 cups).
- Peel the eggs and transfer to a small container. Soak in enough tare to cover the eggs (setting aside the remaining tare for braising your pork tomorrow). Cover and set aside in your refrigerator overnight.
Homework: 2½ Hours Before Class
Active Time: about 5 minutes
Preheat your oven to 375F. Set the pork aside at room temperature on a paper towel-lined plate to temper.
- Place the pork belly into a baking dish and add the remaining tare. Cover tightly with aluminum foil and braise in the oven until tender and cooked through, about 2½-3 hours. Remove from your oven and set aside.
Bring a large pot of (unsalted) water to a boil.
- Trim and quarter half of the scallions.
- Smash the garlic, leaving its peel. Cut the ginger into medium-sized pieces.
HOW TO COOK 🍳
Transfer the quartered scallions, smashed garlic, and chopped ginger to a medium pot, along with 2 cups of the chicken stock, 2 cups of the dashi, the sesame oil, soy sauce, mirin, and 1 tablespoon of sake. Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer. Simmer for 10 minutes.
- Meanwhile, trim and thinly slice the remaining half of the scallions.
- Slice the braised pork belly.
- Once water is at a rolling boil, add the noodles, stir, and cook until done, about 3 minutes.
- Strain the ramen broth over a large bowl to reserve its liquid.
- Strain the cooked noodles and transfer to your serving bowl. Ladle in your desired amount of broth, top with the egg, sliced scallions, bamboo shoots, chili threads, and pork belly. Enjoy!!! Thank you Chef Tucker!!
Note from the Chef 👩🍳
This class includes Chef Tucker’s Tare. We’ve shared the recipe below so you can recreate it in your own kitchen.
Chef Tucker’s Tare
1¼ cup low-sodium soy sauce
1¼ cup mirin
½ cup sake
1½ cup water
¼ cup sugar
2 tablespoons brown sugar
2 ounces ginger, coarsely chopped
3 cloves garlic, peeled and smashed
3 scallions, trimmed and sliced into 2-inch pieces
In a medium pot over medium-low heat, bring all of the ingredients to a boil, then reduce the heat to maintain a gentle simmer. Simmer, stirring, until the sugar has melted. Strain over a large bowl to reserve the liquid. Store, covered in your refrigerator.