Shoyu Ramen

also called shoyu ramen · shōyu ramen · 醤油ラーメン · soy sauce ramen · Tokyo ramen · chuka soba · chūka soba · a bowl of shoyu

The table

The oldest bowl on the board, and the one with nowhere to hide: clear broth, dark seasoning, and everything visible through it.
2 Tbs(30 mL)shoyu tarespoon the tare and chicken fat into a scalded bowlboiling broth in, stir oncelay the noodles in, straightened with chopstickslay the toppings, nori last
2 tsp(10 mL; lifted off the chilled chintan)chicken fat
1 1/2 cups(350 mL; at a full boil)chintan broth
5 oz(140 g; 2 mm wavy)ramen noodlesboil 90 sec, drain hard
4 qt(3.8 L; hard-boiling, unsalted)water
2 slices(warmed)chāshū
1/2(halved lengthways)ajitama
2 Tbsmenma
2 slicesnaruto maki
1 stalk(thinly sliced)scallion
1 sheet(half-sheet, stood against the rim)nori
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

3boiling broth in, stir once

goes in with what step 2 made

4boil 90 sec, drain hard

6lay the toppings, nori last

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 2 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 90 sec, drain hard

    2 minwalk awayfrom the start

  3. boiling broth in, stir once

    not timedfrom the start

  4. lay the noodles in, straightened with chopsticks

    not timed2 min in

  5. lay the toppings, nori last

    not timed2 min in

You'll need ramen bowl

Goes with

See how it is written
>> title: Shoyu Ramen
>> category: Noodles
>> tags: chicken, japanese, ramen, noodles, soy sauce
>> counters: Ramen Shop
>> aka: shoyu ramen, shōyu ramen, 醤油ラーメン, soy sauce ramen, Tokyo ramen, chuka soba, chūka soba, a bowl of shoyu
>> pairs-with: chintan-broth, shoyu-tare, ramen-noodles, chashu, ajitama, menma
>> servings: 1
>> time: 10 min
>> step.1: The oldest bowl on the board, and the one with nowhere to hide: clear broth, dark seasoning, and everything visible through it.
>> step.2: spoon the tare and chicken fat into a scalded bowl
>> step.3: boiling broth in, stir once
>> step.4: boil 90 sec, drain hard
>> step.5: lay the noodles in, straightened with chopsticks
>> step.6: lay the toppings, nori last

The oldest bowl on the board, and the one with nowhere to hide: clear broth, dark seasoning, and everything visible through it.

Ladle @shoyu tare{2%Tbs}(30 mL) and @chicken fat{2%tsp}(10 mL; lifted off the chilled chintan) into a scalded #ramen bowl{}.

Pour @chintan broth{1 1/2%cups}(350 mL; at a full boil) into @&(~1)tare and fat{} and stir once. The fat should break into coins on the surface and stay there; that float is what carries the smell up to you.

Boil @ramen noodles{5%oz}(140 g; 2 mm wavy) in @water{4%qt}(3.8 L; hard-boiling, unsalted) ~boil{90%sec}, then lift and shake the basket dry.

Lift @&(~1)drained noodles{} into @&(~2)seasoned broth{} and fold them into one direction with chopsticks, tucking the ends under so the surface is flat enough to build on.

Lay @chāshū{2%slices}(warmed), @ajitama{1/2}(halved lengthways), @menma{2%Tbs}, @naruto maki{2%slices}, @scallion{1%stalk}(thinly sliced) and @nori{1%sheet}(half-sheet, stood against the rim) over @&(~1)bowl{}. The nori goes on last and dry — it softens in about a minute, which is why it is stood up rather than laid down.