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Make Your Own Shoyu Ramen Hot Pot

Okonomi Shoyu Ramen Nabe

Making ramen is easy and fun, especially if you cook and serve as donabe hot pot right at the table. I like adding the chopped nira (garlic chives) to the ramen right before serving, but if you can't find nira, you can substitute with thinly-sliced green onion and serve as a topping, instead. Enjoy with a couple of simple toppings or a make a platter of a wide selection of toppings to choose from for fun.

Equipment

Medium-size Classic-style Donabe (2-qt/ 2,000 ml or larger)

Servings

4

Ingredients

(Broth)
6 cups (1,500 ml) Japanese chicken stock or your choice of stock 
1/4 cup (60 ml) sake
3 to 3 1/2 tablespoons soy sauce
1 1/2 teaspoons toasted sesame oil

4 servings Fresh Ramen Noodles
2 oz (60 g) nira (garlic chives), minced (optional)

(Suggested Toppings)
4 boiled Eggs
8 oz (240 g) chicken tender, steamed and shredded into small pieces by hand (recipe below)
Small cubes of butter
Freshly ground black pepper
La-yu (chili oil)
Fried garlic (recipe below)

    Procedure

    1. Bring the stock to a boil in donabe. Add the sake and soy sauce, and bring it back to a boil.
    2. Add the ramen and stir. Cook for 1.5 minutes, then add the nira. Cook for 30 more seconds or until your desired doneness. 
    3. Serve into individual bowls at a table and top with your choice of toppings and condiments.

    *To make steamed chicken tender, in a resealable bag, combine the chicken tender with 1 tablespoon of liquid shio-koji (or 1 teaspoon of sea salt) and mix well. Let the chicken marinade for 30 minutes. Set the donabe steamer, Mushi Nabe, and line the steam grate with a piece of parchment paper. Remove the chicken from the marinade and steam over medium-high heat for 4 - 6 minutes or until the chicken is done. Transfer the chicken to a plate and let it cool down. Shred into small pieces by hand. The chicken will release juice during cooking and 

    *To make fried garlic, peel and cut 3 - 4 cloves of garlic into thin slices. Combine the garlic and 2 tablespoons of extra virgin olive oil in a small sauce pan and set over medium-low heat. Stir occasionally and let the garlic cook until the slices are browned. Drain and pat dry with paper towel. 


    Donabe and all the ingredients are ready.


    Once the broth starts boiling, add the ramen and stir.


    Add the nira and stir. The ramen is ready to serve.


    Topped with steamed chicken, boiled eggs, fried garlic, and la-yu. So Satisfying.

     

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    • 1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    • 1 cup = 240 ml1
    • 1 inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml