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Authentic Naruto Ichiraku Ramen Recipe Easy Rich Tender Flavor Guide

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A rich, tender, and flavorful homemade Naruto Ichiraku ramen recipe featuring slow-simmered pork broth, tender chashu pork, and fresh ramen noodles. Perfect for cozy nights and family gatherings.

Ingredients

Scale
  • 2 pounds pork bones (preferably femur or neck bones)
  • 1 pound chicken carcass or wings
  • 12 cups (2.8 liters) water
  • 2-inch piece ginger, sliced
  • 6 cloves garlic, crushed
  • 4 stalks green onions, roughly chopped
  • 2 tablespoons mirin
  • 1/4 cup (60 ml) soy sauce (preferably Kikkoman)
  • 2 tablespoons miso paste (optional)
  • 3 dried shiitake mushrooms (optional)
  • 1 pound (450 g) pork belly, rolled and tied
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) sake
  • 2 tablespoons mirin
  • 1 tablespoon brown sugar
  • 1-inch slice ginger
  • 2 cloves garlic, smashed
  • 14 ounces (400 g) fresh ramen noodles
  • 4 soft-boiled eggs, marinated in soy sauce (optional)
  • 1/2 cup menma (fermented bamboo shoots) (optional)
  • Thinly sliced green onions
  • Nori sheets, cut into strips
  • 1 cup blanched bean sprouts
  • Sesame seeds for garnish

Instructions

  1. Prepare the Broth (Approx. 2 hours): Blanch pork bones and chicken in boiling water for 5 minutes to remove impurities. Drain and rinse bones well.
  2. Return cleaned bones and chicken to a large stockpot. Add 12 cups fresh water, ginger, garlic, green onions, and dried shiitake mushrooms. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off scum every 15 minutes.
  3. Simmer uncovered for 2 hours, adding water if needed to keep bones submerged.
  4. About 15 minutes before finishing, stir in mirin, soy sauce, and miso paste (if using). Taste and adjust seasoning.
  5. Strain broth through a fine mesh strainer into a clean pot, discarding solids. Keep broth hot.
  6. Make the Chashu Pork (Approx. 1 hour): Roll and tie pork belly securely with kitchen twine.
  7. In a medium saucepan, combine soy sauce, sake, mirin, brown sugar, ginger, and garlic. Bring to a simmer, add pork belly, cover and cook on low heat for about 45 minutes, turning occasionally.
  8. Remove pork when tender, let rest, then slice thinly. Reserve cooking liquid for drizzling.
  9. Soft-Boil and Marinate Eggs (Approx. 20 minutes + marinating): Boil eggs for exactly 7 minutes. Cool in ice water, peel, and marinate in soy sauce for at least 1 hour or overnight.
  10. Cook Noodles and Assemble: Boil fresh ramen noodles for 2-3 minutes until tender but springy. Drain well.
  11. Divide noodles into bowls, ladle hot broth over, then top with sliced chashu, soft-boiled eggs, menma, bean sprouts, green onions, nori strips, and sesame seeds.

Notes

Simmer broth gently to avoid cloudiness. Skim scum regularly for a clean broth. Marinate eggs overnight for best flavor. Use fresh ramen noodles for optimal texture. Slice chashu against the grain for tenderness. Broth tastes better the next day. Store broth refrigerated up to 3 days or frozen up to 2 months. Noodles are best cooked fresh.

Nutrition

Keywords: Naruto Ichiraku ramen, authentic ramen recipe, chashu pork ramen, homemade ramen broth, Japanese street food, ramen noodles, soft-boiled eggs, miso ramen

Find it online: https://jodierecipes.com/authentic-naruto-ichiraku-ramen-recipe-easy-rich-tender-flavor-guide/