📝 About This Recipe
Hailing from the picturesque port town of Onomichi, this regional ramen is a masterclass in balance, blending a deep soy-based chicken broth with the subtle oceanic sweetness of dried baby sardines (iriko). What truly defines this bowl is the addition of 'seabura'—melt-in-your-mouth nuggets of rendered pork back fat that provide a rich, velvety contrast to the clear, savory soup. Served with signature flat, crinkly noodles, it is a comforting, coastal classic that captures the spirit of the Seto Inland Sea.
🥗 Ingredients
The Double Broth
- 1 kg Chicken carcass (rinsed thoroughly)
- 50 g Dried baby sardines (Iriko/Niboshi) (heads and guts removed for a cleaner taste)
- 2.5 liters Water (filtered)
- 1 knob Ginger (sliced)
- 2 stalks Green onions (roughly chopped)
The Shoyu Tare (Seasoning)
- 150 ml Soy sauce (high quality Japanese dark soy sauce)
- 2 tablespoons Mirin
- 1 small piece Kombu (wiped with a damp cloth)
The Signature Back Fat (Seabura)
- 200 g Pork back fat (cut into 1cm cubes)
- 500 ml Water (for simmering the fat)
Noodles and Toppings
- 4 portions Flat-style Ramen Noodles (fresh, slightly wavy)
- 8 slices Chashu pork (braised pork belly)
- 100 g Menma (seasoned bamboo shoots)
- 1/2 cup Green onions (finely sliced)
- 4 squares Nori (dried seaweed)
👨🍳 Instructions
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1
Begin the broth by placing the chicken carcass in a large pot with 2.5 liters of water. Bring to a boil, skim off the gray foam, then add the ginger and green onions. Simmer on low heat for 3 hours.
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2
While the chicken broth simmers, prepare the 'Seabura'. Place the cubed pork back fat in a small pot with 500ml of water. Simmer gently for 45-60 minutes until the fat is translucent and tender, then drain and set the fat cubes aside.
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3
Prepare the Tare by combining soy sauce, mirin, and kombu in a small saucepan. Bring to a simmer for 2 minutes, remove from heat, and let it steep until cool. Remove the kombu before using.
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4
In the final 30 minutes of the chicken broth cooking, add the cleaned dried sardines (iriko) to the pot. This prevents the fish flavor from becoming overly bitter while ensuring a deep seafood aroma.
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5
Strain the completed broth through a fine-mesh sieve into a clean pot. You should have a clear, golden liquid. Keep this at a very low simmer.
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6
Prepare your ramen bowls by placing 2-3 tablespoons of the Shoyu Tare into the bottom of each bowl.
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7
Bring a large pot of unsalted water to a rolling boil for the noodles.
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8
Cook the flat ramen noodles according to package instructions (usually 2-3 minutes). They should be 'al dente' as they will continue to soften in the hot soup.
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9
While noodles cook, pour approximately 350ml of the hot broth into each serving bowl, stirring gently to incorporate the tare.
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10
Add a generous spoonful of the simmered pork back fat cubes (seabura) into the hot soup.
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11
Drain the noodles thoroughly, shaking off all excess water, and fold them neatly into the bowls.
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12
Top each bowl with two slices of chashu, a pile of menma, a handful of fresh green onions, and a square of nori. Serve immediately while piping hot.
💡 Chef's Tips
Cleaning the sardines is crucial; removing the heads and black innards prevents the broth from tasting muddy. If you cannot find pure pork back fat, use fatty pork belly scraps diced very small. Always warm your ramen bowls with hot water before adding the tare and broth to ensure the soup stays hot. The noodles for Onomichi ramen are traditionally flat and thin—look for 'Hirauchi' style noodles if available. Don't boil the broth vigorously after adding the sardines, or the soup will become cloudy instead of clear.
🍽️ Serving Suggestions
Pair with a cold glass of Japanese lager or a crisp dry Sake to cut through the richness of the back fat. Serve with a side of pan-fried Gyoza for a classic 'Ramen Shop' set meal. A small side of Chahan (Japanese fried rice) is a traditional accompaniment in Hiroshima. Provide a small dish of white pepper on the side; it is the traditional condiment used to season Onomichi ramen at the table.