Shio Ramen

also called shio ramen · 塩ラーメン · salt ramen · clear ramen · Hakodate ramen · a bowl of shio · shio-ramen

The table

The palest bowl and the least forgiving — a thin broth, a salt seasoning, and no colour to cover anything up.
1 1/2 Tbs(22 mL)shio tarespoon the tare and chicken fat into a scalded bowlpour the broth, cut with dashi, boilinglay the noodles in, straightened with chopstickslay the toppings, yuzu at the end
2 tsp(10 mL; lifted off the chilled chintan)chicken fat
1 cup(240 mL; at a full boil)chintan broth
1/2 cup(120 mL; at a full boil)dashi
5 oz(140 g; 1.5 mm straight)ramen noodlesboil 60 sec, drain hard
4 qt(3.8 L; hard-boiling, unsalted)water
2 slices(warmed)chāshū
1/2(halved lengthways)ajitama
2 slices(steamed fish cake)kamaboko
1 stalk(thinly sliced)scallion
1 pinch(pared, no pith)yuzu zest
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2spoon the tare and chicken fat into a scalded bowl

3pour the broth, cut with dashi, boiling

goes in with what step 2 made

4boil 60 sec, drain hard

6lay the toppings, yuzu at the end

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 10 min.

  1. spoon the tare and chicken fat into a scalded bowl

    not timedfrom the start

  2. boil 60 sec, drain hard

    1 minwalk awayfrom the start

  3. pour the broth, cut with dashi, boiling

    not timedfrom the start

  4. lay the noodles in, straightened with chopsticks

    not timed1 min in

  5. lay the toppings, yuzu at the end

    not timed1 min in

You'll need ramen bowl

Goes with

See how it is written
>> title: Shio Ramen
>> category: Noodles
>> tags: chicken, japanese, ramen, noodles, salt
>> counters: Ramen Shop
>> aka: shio ramen, 塩ラーメン, salt ramen, clear ramen, Hakodate ramen, a bowl of shio, shio-ramen
>> pairs-with: chintan-broth, dashi, shio-tare, ramen-noodles, chashu, ajitama
>> servings: 1
>> time: 10 min
>> step.1: The palest bowl and the least forgiving — a thin broth, a salt seasoning, and no colour to cover anything up.
>> step.2: spoon the tare and chicken fat into a scalded bowl
>> step.3: pour the broth, cut with dashi, boiling
>> step.4: boil 60 sec, drain hard
>> step.5: lay the noodles in, straightened with chopsticks
>> step.6: lay the toppings, yuzu at the end

The palest bowl and the least forgiving — a thin broth, a salt seasoning, and no colour to cover anything up. Cut the chicken broth with dashi here rather than serving it neat: on its own the chintan tastes of one thing, and the katsuobushi gives it a second note the salt has something to sit on.

Ladle @shio tare{1 1/2%Tbs}(22 mL) and @chicken fat{2%tsp}(10 mL; lifted off the chilled chintan) into a scalded #ramen bowl{}.

Pour @chintan broth{1%cup}(240 mL; at a full boil) and @dashi{1/2%cup}(120 mL; at a full boil) into @&(~1)tare and fat{} and stir once.

Boil @ramen noodles{5%oz}(140 g; 1.5 mm straight) in @water{4%qt}(3.8 L; hard-boiling, unsalted) ~boil{60%sec}, then lift and shake the basket dry.

Lift @&(~1)drained noodles{} into @&(~2)seasoned broth{} and straighten them with chopsticks.

Lay @chāshū{2%slices}(warmed), @ajitama{1/2}(halved lengthways), @kamaboko{2%slices}(steamed fish cake), @scallion{1%stalk}(thinly sliced) and @yuzu zest{1%pinch}(pared, no pith) over @&(~1)bowl{}. The yuzu goes on at the table, a pinch and no more: it is the loudest thing in a quiet bowl.