Tori Chashu Shio Ramen

Most ramen shops have an option for tokusei, which means “special” in Japanese. A special bowl usually has extra meat—lots of it. Quite a few shops these days have excellent chicken chashu, and I always regret not getting more after I finish the one or two standard pieces. Make sure you really cover the bowl with thinly sliced chicken chashu on this one.

5 from 1 vote

Course: Noodle

Cuisine: Japanese

Keyword: chasu, chicken, ramen

CookingStyle: Slow cooking

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 624kcal

Author: James Anderson

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Equipment

Large pot

ramen bowl

drainer

Ingredients

½ cup Shio Tare
5 cups any type clear soup
1⅓ pounds noodles fresh, such as Chukasuimen
16 to 32 thin slices Chicken Chashu
4 Salted Eggs halved
Negi

Instructions

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 4 to 8 slices of chashu in each bowl so that the meat almost completely covers the noodles. Then place a salted egg and a sprinkle of negi neatly on top. Serve immediately.

Video

Notes

You can lightly grill the chicken chashu before using it on this bowl of ramen. This will give a distinct texture and a feeling of “doneness.” A lot of chicken in Japan is served barely seared and still almost raw inside, something most Westerners wouldn’t dream of.
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.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

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Nutrition

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.