Entree: Japan – Hokuriku – 富山ブラックラーメン ➤ Toyama Burakku Rāmen (A regional Toyama-style ramen with an intensely salty, dark soy-based broth and straight noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) fresh straight ramen noodles
- 2 lb (908 g) pork neck bones or trotters for stock
- 6 cups (1.44 L) water
- 4 slices chashu pork, approx. 3 oz (85 g) each
- 2 large eggs, approx. 1 3/4 oz (50 g) each
- 4 tbsp (60 ml) dark soy sauce
- 2 tbsp (30 ml) regular soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) granulated sugar
- 2 tbsp (30 ml) rendered pork back fat or lard (can use nira or garlic oil)
- 2 cloves garlic, smashed
- 1 cup (240 ml) prepared pork broth reserved from stock
- 4 oz (115 g) menma (seasoned bamboo shoots)
- 2 stalks (about 1 7/16 oz (40 g)) negi or scallion, thinly sliced
- 1 sheet nori (optional)
- 1 tsp (5 ml) ground black pepper or to taste
- Koshiabura or sliced spring greens as garnish (optional)
- Salt as needed

Show original ingredient measurements

- 8 oz (225 g) fresh straight ramen noodles
- 2 lb (908 g) pork neck bones or trotters for stock
- 6 cups (1.44 L) water
- 4 slices chashu pork, approx. 3 oz (85 g) each
- 2 large eggs, approx. 50 g each
- 4 tbsp (60 ml) dark soy sauce
- 2 tbsp (30 ml) regular soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) granulated sugar
- 2 tbsp (30 ml) rendered pork back fat or lard (can use nira or garlic oil)
- 2 cloves garlic, smashed
- 1 cup (240 ml) prepared pork broth reserved from stock
- 4 oz (115 g) menma (seasoned bamboo shoots)
- 2 stalks (about 40 g) negi or scallion, thinly sliced
- 1 sheet nori (optional)
- 1 tsp (5 ml) ground black pepper or to taste
- Koshiabura or sliced spring greens as garnish (optional)
- Salt as needed

Instructions

1. Make the stock: Rinse pork bones, place in a large pot, cover with cold water and bring to a rolling boil 5 minutes; drain and rinse bones to remove scum. Refill pot with 6 cups (1.44 L) fresh water, add bones and smashed garlic, bring to a gentle simmer and cook 3–4 hours, skimming occasionally, until broth is rich. Strain and reserve 1 cup (240 ml) of the hot clear pork broth for the tare and serving; keep remaining broth hot.
2. Prepare soy tare (concentrated seasoning): In a small saucepan combine dark soy, regular soy, mirin, sake, and sugar. Add the reserved 1 cup (240 ml) pork broth and simmer 5–7 minutes to meld and reduce slightly. Adjust saltiness by tasting; set aside warm.
3. Prepare ajitama (marinated soft-boiled eggs): Bring a small pot of water to boil, add eggs and cook 6–7 minutes for jammy yolks, then plunge into ice water. Peel and marinate in 1/4 cup (60 ml) soy sauce + 1/4 cup (60 ml) water for at least 30 minutes or up to overnight.
4. Heat back fat: Warm 2 tbsp (30 ml) rendered pork back fat or garlic oil in a small pan until aromatic; keep warm.
5. Reheat chashu and menma: If chashu is cold, briefly warm slices in the hot broth or pan. Warm menma in a little broth.
6. Cook noodles: Bring a large pot of water to a rolling boil. Cook fresh ramen noodles 60–90 seconds (per package instructions) until al dente. Drain and divide between two warmed bowls.
7. Assemble bowls: Spoon 2–3 tbsp (30–45 ml) soy tare into each bowl (adjust to taste), ladle 2 cups (480 ml) of hot pork broth over the tare and mix to form a dark, salty soup. Add noodles, top with 2 slices chashu, 2 halves of ajitama, menma, sliced negi, a sheet of nori if using, and a drizzle of warmed back fat. Finish with a light sprinkle of ground black pepper and serve immediately.