📝 About This Recipe
Born in 1974 at the legendary Yoshimuraya in Yokohama, Iekei Ramen is a cult-favorite style defined by its 'House' (Ie) lineage and punchy, soul-warming profile. This dish features a thick, emulsified pork and chicken bone broth blended with a potent shoyu tare and a signature layer of golden chicken oil (chiyu). It is famously characterized by its short, thick, chewy noodles and the essential trio of toppings: smoky chashu, blanched spinach, and large sheets of crisp nori.
🥗 Ingredients
The Broth (Soup Base)
- 2 kg Pork neck bones or femur bones (soaked in cold water for 2 hours to remove impurities)
- 2 pieces Chicken carcasses (cleaned of organs)
- 4 liters Water (filtered is best)
- 1 head Garlic (halved crosswise)
- 50 g Ginger (sliced)
The Shoyu Tare (Seasoning)
- 200 ml Koikuchi (Dark) Soy Sauce (high quality)
- 50 ml Mirin
- 1 piece Kombu (5x5cm square)
- 1 teaspoon Salt
The Chiyu (Chicken Oil)
- 300 g Chicken skin and fat (finely chopped)
- 2 pieces Green onion tops
Noodles and Toppings
- 4 portions Thick, flat Ramen Noodles (look for 'Iekei style' or thick wavy noodles)
- 8 slices Smoked or Braised Pork Chashu (thickly cut)
- 1 bunch Fresh Spinach (blanched and squeezed dry)
- 12 sheets Nori (Seaweed) (large squares)
- 2 pieces Green onions (finely sliced)
👨🍳 Instructions
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1
Prepare the bones: Place pork and chicken bones in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and scrub the bones under cold water to remove all grey scum and blood.
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2
Start the broth: Return the cleaned bones to a clean pot with 4 liters of water. Bring to a vigorous boil. Use a skimmer to remove any rising foam.
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3
Simmer: Add the garlic and ginger. Maintain a rolling boil (not a simmer) for 6-8 hours. This high heat is essential to emulsify the fats into the water, creating a creamy, opaque 'Paitan' broth. Top up with water as needed to keep bones covered.
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4
Make the Chiyu: While the broth boils, place chicken fat and skin in a small saucepan over low heat. Render until the fat turns liquid and the skin becomes crispy. Add green onion tops for the last 5 minutes for aroma. Strain and set aside.
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5
Make the Shoyu Tare: Combine soy sauce, mirin, kombu, and salt in a small pot. Bring to a simmer for 5 minutes (do not boil hard). Remove kombu and set aside.
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6
Prep the Spinach: Blanch the spinach in boiling water for 30 seconds, immediately shock in ice water, squeeze out all moisture, and cut into 2-inch segments.
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7
Final Broth Polish: After 8 hours, the broth should be thick and creamy. Strain through a fine-mesh sieve into a clean pot. Discard the solids.
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8
Boil Noodles: Cook your thick noodles in a large pot of boiling water according to package instructions (usually 3-5 minutes). Iekei noodles are traditionally served slightly firm ('katame').
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9
Warm the Bowls: Pour hot water into your serving bowls to warm them, then discard the water right before assembling.
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10
Assemble: Add 3 tablespoons of Shoyu Tare and 1-2 tablespoons of Chiyu to each bowl.
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11
Combine: Pour 350ml of the piping hot broth into the bowl and stir gently to combine with the tare and oil.
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12
Add Noodles: Carefully place the cooked noodles into the broth, lifting them with chopsticks to ensure they are coated and folded neatly.
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13
Garnish: Top each bowl with 2 slices of chashu, a mound of blanched spinach, and a sprinkle of green onions. Finish by tucking 3 large nori sheets into the side of the bowl so they stand upright.
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14
Serve: Serve immediately while the nori is still crisp and the broth is steaming.
💡 Chef's Tips
Don't skimp on the boiling time; a rolling boil is what creates the creamy texture, whereas a simmer results in a clear soup. If the broth is too thick or salty, you can dilute it with a little hot water or unsalted chicken stock. Authentic Iekei uses 'Sakai Seimen' style noodles—if you can't find them, use the thickest fresh ramen noodles available. For an extra punch, serve with a side of grated garlic and doubanjiang (chili paste) so diners can customize their spice level. Always use high-quality Nori, as it is meant to be dipped into the fatty broth and eaten with rice.
🍽️ Serving Suggestions
Serve with a side of plain white rice; dipping the broth-soaked nori into the rice is the traditional way to eat Iekei. Pair with a cold, crisp Japanese lager to cut through the richness of the pork fat. A side of pan-fried Gyoza provides a lovely textural contrast to the chewy noodles. Offer a small dish of pickled ginger (beni shoga) to cleanse the palate between bites.