A rich Yokohama-style ramen combining pork, chicken, soy, thick noodles, spinach, and nori.
The Story
Iekei ramen began in Yokohama in 1974 at a shop called Yoshimuraya. The style combines a rich pork-and-chicken broth with soy sauce, thick noodles, and distinctive toppings of spinach and sheets of nori. Shops descended from the original often adopted names ending in “-ya,” or “house,” eventually giving the style its name: ie-kei, or “house-style” ramen.
Tare
Ingredients
- 450 g soy sauce
- 50 g mirin
- 50 g sake
- 30 g MSG
Instructions
- Combine the tare ingredients.
Broth
Ingredients
- 75% pork bones by weight
- 25% chicken bones by weight
- 1 L water for every 0.8 kg bones
- Garlic
- Ginger
- Onion
- Lettuce
- Green onions
Instructions
- Combine the bones and water.
- Boil on high for 10 hours, refilling the water to the original level every 2 hours.
- With 1 1/2 hours remaining, add the garlic, ginger, onion, lettuce, and green onions.
- Strain.
- For a thicker broth, blend with a stick blender.
To Serve
Ingredients
- Thicker noodles
- Nori
- Spinach
Instructions
- Assemble with the tare, broth, thick noodles, plenty of nori, and spinach.