Easy Ramen Jiro at Home

Pork bones are usually difficult to obtain and takes longer to cook. Instead, I use chicken carcass to recreate Ramen Jiro easily. This is a DIY Ramen Jiro with strong soy sauce flavour, pork umami, and rich pork back fat.
It cost more than my usual recipe, but takes less time to cook.
If you want to use pork bones, refer to my usual recipe. Recipe by Yasu@Bushu Kawasaki


  1. For making ramen noodles (1portion 250 g x 3)
  2. 185 grams x 3 Strong bread flour
  3. 65 ml x 3 Water (35 % to flour)
  4. 3 grams x 3 Bicarbonate of soda (baking soda)
  5. For making ramen soup
  6. 1 whole~ Chicken carcass
  7. 2000 ml~ Water
  8. 1 clove Garlic
  9. 1 thin slice Ginger
  10. 25 grams Core leaves of cabbage
  11. 300 grams Pork
  12. 140 grams~ Pork back fat
  13. For making seasoning base for the soup
  14. 350 ml Soy sauce
  15. 100 ml Sake
  16. 50 ml Mirin-style seasoning
  17. 3 grams Salt
  18. Toppings:
  19. 300 grams plus Pork block
  20. 1 to 2 leaves Cabbage
  21. 5 packets plus Bean sprouts
  22. 1 Shredded garlic
  23. You must need this for recreating Ramen Jiro!
  24. 1/2 tsp for each bowl Umami seasoning


  1. Change Make ramen noodles with the ingredients above Using only strong flour will allow you to handle the dough easily even with this low water content You could also buy ramen noodles
  2. Change I dont add salt so theres no need to let the noodles rest before using After cutting the noodles use straight away
  3. Change After draining the blood boil the chicken carcass quickly in water (not listed) Trim off unnecessary bits
  4. Change Put the prepared chicken in a pot and cover with water Bring to the boil and continue to cook for 20 minutes Skim off scum and chicken fat
  5. Change Take out the chicken carcass from the pot and discard as much meat and fat as possible Put back the carcass to the pot add the soup vegetables and bring back to a boil
  6. Change I add a little more garlic and ginger than my usual recipe to hide gaminess of chicken
  7. Change For making this soup I need just chicken bones really If you have leftover bones from fried chicken or hot pot they are good enough to make soup In this case use less garlic and ginger
  8. Change This is resultant soup after cooking in a pressure cooker for 90 minutes If the gaminess of the chicken flavor bothers you add more garlic
  9. Change This is the pork for enhancing the soup flavor This pork is just for giving the umami to the soup so use cheap cut
  10. Change This pork is for topping I use a pork block in a net like this because it was on sale Use any part of pork you like
  11. Change Add both pork and half of pork back fat to the soup and bring to a boil Cooking time depends on the size of pork
  12. Change After cooking the pork take it out of the soup If the soup has reduced too much add water
  13. Change Break down the cooked pork back fat into small pieces and put back to the soup with the pork for the soup Put the rest of the pork back fat for topping
  14. Change Cook in a pressure cooker for 45 minutes When the back fat for topping is tender the soup is ready
  15. Change Marinate the pork for topping in the mixed seasoning base for the soup This base has quite strong soy sauce taste
  16. Change After the marinating the pork for a while take out the pork from the seasoning base Transfer the seasoning base to a clean container
  17. Change This is the pork for making soup After cooking the pork doesnt have any flavour left You can use this for making curry dish or soboro maybe
  18. Change I normally use 120 ml of seasoning base for an individual bowl Put 90 ml in the bottom of a bowl and use the rest 30 ml for drizzling on top This is an estimate so use to your liking
  19. Change I normally use 300 ml of soup for an individual bowl You can obtain 1500 ml of soup with the ingredients above
  20. Change Start to cook the topping vegetable just before serving Put the vegetables in the boiling soup to cook
  21. Change You need just one minute or so to cook noodles with this thickness Finish all the preparation before cooking the noodles
  22. Change This is ready to serve! Add more toppings such as grated garlic if you like

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