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Japanese Shoyu Ramen (Pressure Cooker)
Japanese Shoyu Ramen (Pressure Cooker)
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Prep Time:
10 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Pressure cook chicken and 4 dried seafood for rich umami ramen broth, seasoned with soy tare.
Ingredients:
  • 1 (2 1/2 pound) whole chicken, cut into pieces
  • 1 cup dried scallops
  • 1 cup dried anchovies
  • 0.25 cup dried shrimp
  • 0.25 cup bonito flakes
  • 1 (1 inch) piece ginger, thinly slices, divided
  • 1 (4 inch) piece dashi kombu (dried kelp)
  • 3 quarts water
  • 1 cup soy sauce
  • 0.5 cup mirin
  • 0.5 cup sake
  • 8 green onions
  • 0.5 cup bonito flakes
  • 8 cloves garlic, crushed
  • 6 (3 ounce) packages cooked ramen noodles, or to taste
Instructions:
  • In the electric pressure cooker, combine chicken, scallops, anchovies, shrimp, bonito flakes, half of the ginger, and kombu. Add water and seal the lid. Choose the Soup setting and set the timer for 90 minutes following the manufacturer's directions. Let the pressure build for 10 to 15 minutes.
  • Release pressure naturally following manufacturer's guidelines for 10 to 40 minutes. Strain the broth through a colander or fine-mesh sieve, then remove the fat from the surface.
  • In a medium saucepan over high heat, bring soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu to a boil. Reduce heat to low and simmer for about 10 minutes to blend flavors. Strain tare sauce through a fine-mesh sieve into a bowl.
  • First, drizzle the umami-rich tare sauce into a generously sized bowl. Gently ladle in the fragrant broth, followed by a portion of the springy ramen noodles. Repeat the layering process with the remaining tare, broth, and noodles until all components are harmoniously combined.

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