How To Make Anime Style Ichiraku Ramen – Best Recipe’s
Ramen is the classic staple food in almost every anime. The soft long noodles and warm delicious broth make your mouth water just thinking about it.
Perhaps the most famous Ramen of all time is “Ichiraku Ramen” from the Naruto series.
Aside from the way Naruto foams at the mouth every time someone utters the name, this Ramen shop in the Leaf Village is known as one of the best in the whole Ninja world.
Unfortunately for us Americans (or just about any country), a good bowl of Ramen is hard to come by. Most peoples options are limited to the $0.50 cent store brand shit that you make in the microwave.
But as someone who recently had the best damn bowl of ramen in their life recently…
THAT SHIT DOES NOT COMPARE.
Real Ramen is almost like a completely different dish. The broth itself is enough to die for, not to mention the wonderful meat that falls apart in your mouth when you eat.
So I thought I would put together a list for you guys. I’m going to share 5 different Ramen recipe’s I found online that I feel are the best. I’ll also include the website link in case you want to go directly to their page.
- 2 Packages of Top Ramen
- About 5 cups of pork or beef broth (You can use the stuff in a box, the stuff in a can, or the cubes or the paste)
- Pork tenderloin
- 2 Eggs
- 1 Baby bok choy
- 1 Green onion
- Soy sauce
- Aburage - that’s those brown sticks on the right side of the bowl, it’s a type of soy product that’s used when you make inari-zushi. It’s some of my favorite stuff, and you should be able to find it at an Asian food store.
- Nori - I forgot to put this is mine, but it’s those black/green sheets sticking out of the back. You’d probably be able to find this at any grocery store with an Asian foods section
- Kamaboko - This is that white thing with the pink swirl. Its made of a sort of fish paste that is steamed into like a cake. I know it’s kind of distintive in the Naruto ramen, but I didn’t have time to go and grab some from an Asian food store (which is where you’d have to get it).
- Marinate the tenderloin for at least 3 hours. You can use just soy sauce, or a mixure of whatever other Asian sauces you want. Teriyaki would be good, as would some mirin.
- Preheat your oven to 450, then cook the tenderloin for 12-15 minutes, or until cooked all the way through.
- Put your eggs in a pot with enough water to cover them. Bring to a boil and cover with a lid. It should take about 10 minutes to hard boil the eggs. Then pull them out and put them into a bowl of cold water to cool.
- While this is happening, pour or mix the stock/broth in a pot and bring it to a simmer. You can add soy sauce or mirin to taste.
- Once simmering, add the Top Ramen noodles. Do NOT add in the flavor packets. Let that cook.
- Now, we cut up all the toppings! Peel the eggs and slice them in half, cut the pork, kamaboko, bok choy, aburage, and green onion into thin slices.
- Serve up the noodles and broth in a nice deep bowl, then place all the ingredients in groups on top, and add in a few small rectangles of nori. Itadakimasu!
- 2 skin-on duck breasts
- 5 ounces porcini mushrooms dry
- 8 ounces shiitake mushrooms caps thinly sliced
- 2 4- inch stalks of lemongrass
- 1 quart homemade duck stock or chicken stock
- 4 tablespoons soy sauce
- 1 tablespoon mirin
- 2 shallots peeled and thinly sliced
- 2 cloves garlic peeled and crushed
- 2 tablespoons shichimi tōgarashi
- 1 teaspoon sesame seeds
- Chili oil to taste
- 2 eggs
- 12 ounces fresh ramen noodles cooked according to package instructions
- Salt and pepper
- 1/3 cup canola oil plus 2 tablespoons divided
- 1 scallion trimmed and minced
Prepare the Duck Breast:
- Lightly score the skin of the duck breasts, being careful not to cut the flesh. Season with salt and pepper and set aside and allow to come to room temperature.
- Thinly slice the shallots. Lightly crush the garlic cloves. Remove the stems from the shiitake mushrooms and slice the caps. Thinly slice the scallion and reserve for garnish.
Prepare the Lemongrass:
- Remove the dry outer layer of the lemongrass stalks, cut in half lengthwise, and use your knife to gently crush the lemongrass just a little bit.
Make the Porcini Broth:
- Add the porcini mushrooms to a medium bowl and cover with very hot water and soak for 15 minutes. After the porcini mushrooms have soaked, drain reserving 1 cup of the porcini liquid. Roughly chop the porcini mushrooms.
Cook the Mushrooms:
- In a large, heavy-bottomed pot, heat 2 tablespoons of canola oil over medium-high. Add the shiitake mushrooms and season lightly with salt and pepper. Cook for 7-8 minutes or until well browned. Add the porcini mushrooms and continue cooking, an additional 5 minutes, or until the mushrooms are browned and beginning to stick to the bottom of the pot.
Prepare the Broth:
- Add the reserved porcini liquid and bring to a boil, using a spoon to scrape up any browned bits stuck to the bottom. Add the lemongrass, duck stock, mirin, and soy sauce and bring to a boil. Cover, reduce heat to a simmer and cook for 30 minutes as you finish preparing the ramen. Discard the lemongrass after 30 minutes.
Prepare Shallot Oil:
- In a small saucepan, heat the 1/3 cup of canola oil over medium-high until very hot. Add the shallots and cook, stirring constantly, about 4-5 minutes or until they’re beginning to brown all over. About 45 seconds before you plan to take them off the heat, add the garlic and stir constantly. Immediately remove from heat and transfer the shallots and garlic to a paper towel-lined plate. Discard the garlic and season the crispy shallots with salt and pepper.
- To the oil in the saucepan, add the shichimi tōgarashi, sesame seeds, and as much chili oil as you’d like. Season with salt and pepper and cook for about 2 minutes over low heat. Transfer the oil to a heatproof bowl and set aside. Wash out the saucepan and fill it with water to cook your soft-boiled eggs.
Cook the Duck Breast:
- In a cold skillet, place the duck breasts, skin-side down, and turn the heat to medium. Cook for about 10 minutes or until the fat has completely rendered and the skin is very crispy. Flip and cook until the duck reaches your desired temperature. I recommend 140ºF. Rest for 5-10 minutes before slicing crosswise.
Prepare the Soft-Boiled Eggs:
- While the duck fat is rendering, bring the saucepan with water to a boil. Once boiling, gently drop two eggs into the water and boil for precisely seven minutes. After 7 minutes, remove from the water and immediately run under a cold faucet to stop the cooking process. Peel and then slice the eggs lengthwise. Season with salt, pepper, and a little shichimi tōgarashi if desired.
- Divide the noodles between bowls and ladle the hot broth over them. Arrange the sliced duck, soft-boiled eggs, scallions, and crispy shallots over the bowl. Drizzle with the spicy shallot oil. Enjoy!
- 5cups chicken broth or use vegetable broth
- 2serrano peppers sliced (use jalapeno for milder)
- 4cloves garlic smashed
- 1thumb sized knob of fresh ginger peeled and sliced
- 3tablespoons gochujang or to taste - I usually use 1/4 cup
- 1tablespoon chili crisp or use hot chili oil
- 1tablespoon soy sauce or more to taste
- 1tablespoon sesame oil
- 1teaspoon sambal oelek or use chili-garlic sauce
- 1tsp rice wine vinegar
- Sriracha to tasteor use your favorite hot sauce
- 4ounces ramen noodles
- 1/2pound shrimp peeled and deveined (or use other cooked proteins)
- 2soft boiled eggs
- Fresh chopped parsley, green onion, spicy chili flakes, sesame seeds for serving
- Add the chicken broth to a large pot and heat to medium heat.
- Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated.
- Simmer for 10 minutes to let the flavors develop.
- Stir in the noodles and shrimp (or other cooked proteins) and cook until the noodles are softened and the shrimp is cooked through, about 5 minutes.
- Serve into bowls and garnish with sliced soft boiled eggs, fresh chopped parsley, red pepper flakes, green onion and sesame seeds.
- 2cups mushroom broth
- 2piece dried kelp
- 3-4fish cakes
- 1small carrot sliced into matchsticks
- 5cups Napa cabbage thinly sliced
- 1stalk green onion sliced thinly
- 1egg soft boiled
- 110 gramsramen
- 5tbsp gochujang
- 1tbsp soy sauce
- 5tbsp sugar
- ½tbsp sesame oil
- ½tbsp garlic minced
- 1tsp gochugaru
- In a small bowl combine your sauce ingredients.
- In a medium sized pot boil mushroom broth with kelp. Add sauce and mix. Then add in fish cakes, carrots, Napa cabbage, green onion and allow this to boil for five minutes covered.
- In another pot, soft boil your egg in water for 8 minutes on high heat.
- Once the sauce has reduced, add in the Ramen and boil for four minutes until noodles are soft. Pour into your bowl and garnish with egg.
- 4 eggs
- 2 tablespoons avocado or grapeseed oil
- 4 cloves garlic, chopped
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable or chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 heads of baby bok choy, halved lengthwise
- 1 pound crab clusters
- 2 (3 ounce) packets ramen noodles
- 1 pound shrimp, peeled and deveined, tails removed
- Kosher salt and pepper, as needed
- lime wedges, for garnish
- cilantro, chopped, for garnish
- green onion, chopped, for garnish
· STEP 1
Bring a pot of salted water to a boil. Boil eggs for approximately 7-10 minutes. Remove from heat and let cool. Peel eggs, slice in half, and set aside.
· STEP 2
Heat oil over medium heat in a large pot. Sauté the ginger and garlic until translucent - approximately 2 minutes. Add curry paste into the pot, and continue to sauté for an additional minute.
· STEP 3
Add the broth, coconut milk, and fish sauce to the pot. Stir until combined.
· STEP 4
Turn up the heat to medium high, and add the bok choy and crab to the pot. Boil for approximately 5 minutes.
· STEP 5
While the bok choy and crab are boiling, cook the ramen noodles according to the manufacturer's instructions in a separate pot. Rinse in cool water and set aside.
· STEP 6
Add the shrimp to the broth and boil for an additional 2-3 minutes or until the shrimp are fully cooked. Add salt and pepper to taste to the broth.
· STEP 7
Divide the broth, seafood, and bok choy into separate bowls. Top each bowl with ramen noodles. Garnish with egg slices, lime wedges, and chopped cilantro or green onions if desired.