DIY Ichiran Ramen: A Quick & Easy Pork Bone Ramen Hack

Original video byRyuji's Buzz Recipe

"Craving Ichiran ramen but short on time? This recipe gives you a remarkably similar taste in just 20 minutes! Using clever techniques, you'll create a rich, creamy pork bone broth and a fiery red sauce to customize your spice level. Get ready for a comforting bowl of ramen that rivals the real thing!"

RamenCook: 20 min1 servings

🥬Ingredients

  • Marutai Ramen1 pack (70-80g)

    Hakata-style ramen is best. If unavailable, use a straight, thin noodle.

  • Water300cc
  • Pork belly30g
  • Lard1 tbsp

    If unavailable, use a neutral oil, but the flavor will change.

  • Chinese soup stock1 tsp

    Chicken stock powder can be substituted

  • Sake2 tsp
  • Garlic powder5 shakes
  • Pepper4 shakes
  • Powdered gelatin1.5 tsp
  • Soy sauce1.5 tbsp
  • Sugar1/4 tsp
  • MSG7 shakes
  • Salt1 pinch
  • Soy milk2 tsp

    Optional. Adds extra creaminess.

  • Gochujang1 tsp
  • Red chili pepper flakes1/2 tsp
  • MSG1 shake
  • Pepper2 shakes
  • Sesame oil1/2 tsp
  • Water1/3 tsp
  • Lard3 cm
  • Green onion適量

📝Instructions

1

To prepare the ramen soup, add 300cc of water to a pot.

2

Add 30g of pork belly to the pot. This isn't just for show; it's crucial for building that pork bone flavor!

💡
CHEF'S WISDOM

Using pork belly introduces animal aroma and key flavor compounds, mimicking the effect of long-simmered bones in a fraction of the time.

3

Next, add 1 tablespoon of lard to the pot. While the pork belly has fat, this gives the broth extra richness.

4

Now, add 1 teaspoon of Chinese soup stock. This is packed with pork essence, boosting the savory flavor.

💡
CHEF'S WISDOM

The Chinese soup stock enhances the pork flavor, making it taste like it's been simmered for hours.

5

Add 2 teaspoons of sake to remove any unwanted smells.

6

Add 5 shakes of garlic powder.

7

Add 4 shakes of ground pepper. Avoid black pepper, as it will stand out too much.

8

Add 1 1/2 teaspoons of powdered gelatin. This is the secret ingredient for a quick pork bone broth!

💡
CHEF'S WISDOM

Gelatin emulsifies the fats, creating the cloudy, rich texture characteristic of long-simmered tonkotsu broth.

9

Cover the pot and simmer for 10 minutes to soften the meat and allow the flavors to meld.

10

While the soup simmers, prepare the secret red sauce. In a bowl, combine 1 teaspoon of gochujang...

11

...1/2 teaspoon of red chili pepper flakes (it's quite spicy!)...

12

...1 shake of MSG...

13

...2 shakes of pepper...

14

...1/2 teaspoon of sesame oil...

15

...and just a few drops (1/3 teaspoon) of water to help it combine.

16

Mix well until you have a slightly thick sauce. This is the base for the special Ichiran flavor!

17

Once the soup has simmered, use a hand blender to blend the broth directly in the pot, meat and all!

💡
CHEF'S WISDOM

Blending emulsifies fat and protein into a stable suspension, producing a creamy texture in the broth.

⚠️
Caution

Be careful blending hot liquid! Start on low speed to avoid splattering.

18

Now, season the blended broth. Add 1 1/2 tablespoons of soy sauce.

19

Add 1/4 teaspoon of sugar.

20

Add a pinch of salt (about 1/8 tsp). It should be a touch salty.

21

Add 7 shakes of MSG. Authentic Ichiran uses MSG, so don't skip it!

22

Add 2 teaspoons of soy milk for extra creaminess (optional).

23

Your soup base is now complete. Keep it warm as you cook the noodles.

24

Cook the Marutai ramen noodles. If you don't have it, use the Marutai ramen noodles

25

Cook the noodles for about 3 minutes for al dente, or 4 minutes if you like them softer. Be careful not to overcook them!

26

Meanwhile, warm your ramen bowl with hot water. This prevents the soup from cooling down too quickly.

27

Drain the noodles well.

28

Drain the bowl and dry. Add the soup.

29

Add about 3 cm of lard.

30

Add as much of the red sauce as you like!

31

Garnish generously with chopped green onions.