Japanese Shoyu Ramen (Pressure Cooker) Recipe

Name: Japanese Shoyu Ramen (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 1 (2 1/2 pound) whole chicken, cut into pieces; 1 cup dried scallops; 1 cup dried anchovies; 1/4 cup dried shrimp; 1/4 cup bonito flakes; 1 (1 inch) piece ginger, thinly slices, divided; 1 (4 inch) piece dashi kombu (dried kelp); 3 quarts water; Tare Sauce:; 1 cup soy sauce; 1/2 cup mirin; 1/2 cup sake; 8 green onions; 1/2 cup bonito flakes; 1/4 cup white sugar; 8 cloves garlic, crushed; 1 (4 inch) piece dashi kombu (dried kelp); 6 (3 ounce) packages cooked ramen noodles, or to taste

Servings: persons

Broth:
1 (2 1/2 pound) whole chicken, cut into pieces
1 cup dried scallops
1 cup dried anchovies
1/4 cup dried shrimp
1/4 cup bonito flakes
1 (1 inch) piece ginger, thinly slices, divided
1 (4 inch) piece dashi kombu (dried kelp)
3 quarts water
Tare Sauce:
1 cup soy sauce
1/2 cup mirin
1/2 cup sake
8 green onions
1/2 cup bonito flakes
1/4 cup white sugar
8 cloves garlic, crushed
1 (4 inch) piece dashi kombu (dried kelp)
6 (3 ounce) packages cooked ramen noodles, or to taste

1
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
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
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
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.

802

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Broth:, 1 (2 1/2 pound) whole chicken, cut into pieces, 1 cup dried scallops, 1 cup dried anchovies, and more.

Yes, Japanese Shoyu Ramen (Pressure Cooker) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Shoyu Ramen (Pressure Cooker)

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