Name: Japanese Shoyu Ramen (Pressure Cooker)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Whole chicken, cut into pieces - 1 (2 1/2 pound); Dried scallops - 1 cup; Dried anchovies - 1 cup; Dried shrimp - ¼ cup; Bonito flakes - ¼ cup; Ginger, thinly slices, divided - 1 (1 inch) piece; Dashi kombu (dried kelp) - 1 (4 inch) piece; Water - 3 quarts; Soy sauce - 1 cup; Mirin - ½ cup; Sake - ½ cup; Green onions - 8; Bonito flakes - ½ cup; White sugar - ¼ cup; Garlic, crushed - 8 cloves; Dashi kombu (dried kelp) - 1 (4 inch) piece; Cooked ramen noodles, or to taste - 6 (3 ounce) packages

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Japanese Shoyu Ramen (Pressure Cooker)

1. Whole chicken, cut into pieces - 1 (2 1/2 pound)

2. Dried scallops - 1 cup

3. Dried anchovies - 1 cup

4. Dried shrimp - ¼ cup

5. Bonito flakes - ¼ cup

6. Ginger, thinly slices, divided - 1 (1 inch) piece

7. Dashi kombu (dried kelp) - 1 (4 inch) piece

8. Water - 3 quarts

9. Soy sauce - 1 cup

10. Mirin - ½ cup

11. Sake - ½ cup

12. Green onions - 8

13. Bonito flakes - ½ cup

14. White sugar - ¼ cup

15. Garlic, crushed - 8 cloves

16. Dashi kombu (dried kelp) - 1 (4 inch) piece

17. Cooked ramen noodles, or to taste - 6 (3 ounce) packages

How to cook deliciously - Japanese Shoyu Ramen (Pressure Cooker)

1. Stage

Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.

3. Stage

Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.

4. Stage

Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.