Ingredients

Ramen Noodles

1 serving Shoyu Ramen or Tokyo Shoyu Ramen Noodles
At least 6¼ cups or 1.5L of Water

Soup

1 serving Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
1 1/4 cups or 300 ml Hot Water

Toppings

Handful of Cabbage (cut to bite size)
1/4 cup Bell Pepper (julienned)
1/4 cup Yellow Onion (sliced)
1 stalk Green Onion (julienned)
1 tbsp Cooking Oil
1 tbsp Corn Starch (add 2 tbsp water and mix well)

Shoyu Flavor, Authentic

Burnt Shoyu Ramen Recipe

Name: BURNT KOGASHI SHOYU ANKAKE RAMEN
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 serving Yamachan Shoyu Ramen Noodles; At least 6¼ cups or 1.5L of Water; 1 serving Yamachan Shoyu Ramen Soup Base; 1 1/4 cups or 300 ml Hot Water; Handful of Cabbage (cut to bite size); 1/4 cup Bell Pepper (julienned); 1/4 cup Yellow Onion (sliced); 1 stalk Green Onion (julienned); 1 tbsp Cooking Oil; 1 tbsp Corn Starch (add 2 tbsp water and mix well)

One of the ramen techniques you can try at home is kogashi (charred). By burning the shoyu ramen soup base before adding hot water, you can create a savory and irresistible smoky flavor. Additionally, this recipe incorporates an ankake (thickened sauce), which adds a delightful texture and richness to the dish.

Burnt Kogashi Shoyu Ramen, also known simply as Burnt Shoyu Ramen, is characterized by its distinctive smoky aroma achieved by lightly burning soy sauce before combining it with rich broth. Popularized in regions like Kyushu, Japan, this technique enhances ramen flavor complexity.

What is Ankake Sauce?

Ankake sauce is a savory, thickened sauce often used in ramen and other Japanese dishes. Made with starch and flavorful broth, ankake adds a silky, rich texture to ramen dishes.

Ingredients

Ramen Noodles

1 serving Shoyu Ramen or Tokyo Shoyu Ramen Noodles
At least 6¼ cups or 1.5L of Water

Soup

1 serving Shoyu Ramen or Tokyo Shoyu Ramen Soup Base
1 1/4 cups or 300 ml Hot Water

Toppings

Handful of Cabbage (cut to bite size)
1/4 cup Bell Pepper (julienned)
1/4 cup Yellow Onion (sliced)
1 stalk Green Onion (julienned)
1 tbsp Cooking Oil
1 tbsp Corn Starch (add 2 tbsp water and mix well)

Instructions

1) Heat a pot over medium heat and coat it with cooking oil. Saute all vegetables until fully cooked.

2) Add soy sauce soup base and stir until a smoky aroma is derived.

3) Add water to the soup and bring to a boil.

4) Mix corn starch and water well. Add corn starch dissolved water into the pot. Stir well. The soup becomes a thick sauce.

5) Cook the noodles.

6) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Enjoy!