Basic way to cook Japanese Butter and Cheese Shio Ramen

In Japan, a bowl of Butter and Cheese Shio Ramen is a special treat for those with a love of Japanese food. The noodles are thick and creamy, and are topped with melted butter and cheese. The dish is usually served with a slice of negi, chashu, or 3 pieces of menma. The noodles are served immediately after cooking. In the United States, butter and cheese shio ramen is not widely available.

Butter and Cheese Shio Ramen Recipes

Basic way to cook Japanese Butter and Cheese Shio Ramen
Basic way to cook Japanese Butter and Cheese Shio Ramen
Basic way to cook Japanese Butter and Cheese Shio Ramen 1

Butter and Cheese Shio Ramen

Although Hokkaido is best known for miso ramen, I once wandered into a small shop in Sapporo that served nothing but shio ramen. Dairy is a big thing in Hokkaido, and at the master’s suggestion I had my shio ramen with a big hunk of butter and some local cheese. The butter and cheese—something I’d never had with a simple shio ramen—melted right into the bowl. And though the whole thing was on the heavy side, it kept me warm in the Hokkaido snowstorm that had picked up while I was in the shop.
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Course: Noodle
Cuisine: Japanese
Keyword: butter, cheese, ramen
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 bowls
Calories: 724kcal
Author: Ms Kelly
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  • With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
  • Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
  • Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
  • Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
  • About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
  • Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
  • Place 2 or 3 slices of chashu and a salted egg neatly on the ramen. Add 1 tablespoon of butter and 2 tablespoons of cheese on top. Serve immediately.



  • Use as much or as little butter and cheese as you want in this bowl. Some people prefer two to three times the melted butter in their ramen. For the cheese, choose something with a light, mild flavor, like mozzarella or Monterey Jack, or something bolder, like Camembert
  • Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online. You could try this one with a creamy chicken broth as well.
  • Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.
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Serving: 1bowl | Calories: 724kcal | Carbohydrates: 113g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 73mg | Potassium: 401mg | Fiber: 5g | Sugar: 4g | Vitamin A: 587IU | Calcium: 60mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to makking Hokkaido Cheese Shio Ramen

Basic way to cook Japanese Butter and Cheese Shio Ramen

If you want to make a Butter and Cheese Shio Ramen, you should cook the noodles first. Then, add the rest of the ingredients. When preparing the soup, use a high-speed blender to blend the ingredients. Once the noodles are cooked, strain the soup and serve it immediately. After serving the ramen, you can top them with the remaining garnishes. Then, garnish with chashu, kikurage, negi, and sesame seeds. In Japan, a special condiment called takana is sometimes served with the soup.

When making a Butter and Cheese Shio Ramen, you must make sure to choose the right toppings. Generally, ramen is not flavored with butter and cheese, but with salt, it makes it taste sour and bitter. To avoid this, you should choose ramen with a thick broth. If you don’t like it, use the broth with salt and pepper instead. Then, stir in the melted butter and cheese.

To make the Butter and Cheese Shio Ramen, you must first prepare the ingredients for the sauce. A few tablespoons of the ingredients should be used for the topping, and you can combine them according to taste. Once the mixture is cooked, it should be soft to the touch. If you’d like a more luxurious dish, you can add more dried scallops. Moreover, a butter and cheese shio ramen recipe should have a lot of salt, but you can use less of the seasoning.

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Some tips

Basic way to cook Japanese Butter and Cheese Shio Ramen

You can also soak scallions in water for 10 to 15 minutes before using. This will help to minimize the strong onion flavor. After soaking, the scallions can be stored in an airtight container for up to 3 days. You can use fresh negi, but remember that it is best to buy frozen ones because the fresh ones are often very sharp. Soak the scallions before using them.

The soup is cooked until the noodles are soft and slurpable. The broth is then strained and reheated for each bowl. To make the perfect Butter and Cheese Shio Ramen, use a high-speed blender or unseasoned low-sodium chicken broth. Alternatively, you can buy Japanese dashi powder or buy it online. Once the ramen is done, serve it with the sides.

About Butter and Cheese Shio Ramen

Basic way to cook Japanese Butter and Cheese Shio Ramen

When it comes to serving ramen, the traditional method is to pour the boiling water into a deep pot. After about 25 minutes, strain out the ingredients, and reheat as needed. The buttery soup is ready! Just be sure to eat the dried scallops right away, or they will become very tough. Afterwards, pour the broth into individual bowls of ramen and enjoy! So, what are you waiting for? Try some Butter and Cheese Shio Ramen today!

Assuming you’re a ramen fanatic, you may have heard that the Japanese like to eat their ramen with their hands. You should also use your hands to slurp the soup, and use your chopsticks to pick the noodles and eat them with your hands. You should slurp the soup, but don’t spit the noodles. They will absorb the ramen flavor and become bitter.

A good Butter and Cheese Shio Ramen recipe calls for both a large amount of butter and a little bit of cheese. When served with ramen noodles, it is a wonderful comfort food. For any cold or winter day, you can indulge in this delicious dish anytime. It’s rich, hearty, and topped with a generous amount of melted cheese. Adding butter and miso to the soup will enhance its flavor and improve its texture.

Basic way to cook Japanese Butter and Cheese Shio Ramen

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