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Ichiraku ramen bowl on a coral counter against a muted green backgroundOfficial Cookbook Adaptation

Anime · Konoha

Ichiraku Ramen

Miso tonkotsu ramen with chashu, ajitsuke tamago, menma, nori, and narutomaki.

900 minHard 0.0 3
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Dish and other versionsIchiraku Ramen

Cooking

From ingredients to plate

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  1. 01

    Clean the pork bones

    Rinse the bones thoroughly under running water. Remove dark clots, loose marrow, and sinew, while keeping the meat and fat attached to the bones.

    Expected result for “Clean the pork bones”: The rinsed bones are pale and clean, with no dark clots or loose marrow attached.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  2. 02

    Boil the tonkotsu broth

    Cover the bones with 1.5 L water and bring to a boil. Add the halved green onion and yellow onion, peeled garlic, and ginger. Cover and maintain a vigorous medium boil for 12 hours, topping up with water whenever the bones begin to emerge.

    Expected result for “Boil the tonkotsu broth”: The stock boils vigorously and looks opaque and creamy; the bones remain covered with water.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  3. 03

    Prepare the dashi

    Soak the kombu and dried shiitake in 500 ml cold water overnight. Warm slowly and remove from the heat just before boiling. Remove the kombu and mushrooms, add the bonito flakes, return to a gentle boil, then take off the heat and strain.

    Expected result for “Prepare the dashi”: The finished dashi is clear amber and contains no kombu, mushroom, or bonito fragments.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  4. 04

    Cook the miso tare

    Combine the red miso, soy sauce, mirin, sake, sesame oil, and brown sugar in a saucepan. Stir constantly over medium heat for five minutes, then remove from the heat and reserve.

    Expected result for “Cook the miso tare”: The miso tare is smooth, glossy, and slightly thick after five minutes of stirring.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  5. 05

    Make and marinate the chashu

    Trim the pork belly into an even slab, roll it without compressing the fat, and tie with kitchen twine. Brown it briefly in oil, add 700 ml water, soy sauce, sake, mirin, and sugar, then add garlic, ginger, and green onion. Simmer for two hours, turning every 30 minutes. Cool, cover with three quarters of the braising liquid, and refrigerate overnight.

    Expected result for “Make and marinate the chashu”: The chashu is evenly browned outside, tightly rolled, and tender enough to slice after chilling.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  6. 06

    Make the ajitsuke tamago

    Boil the eggs for seven minutes and chill them in ice water for 10–15 minutes. Peel carefully, place in a bag with the reserved chashu braising liquid, and refrigerate overnight.

    Expected result for “Make the ajitsuke tamago”: The egg white is set while the center is jammy; the marinade colors the outside light brown.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  7. 07

    Season the menma

    Mix 25 ml water with chicken stock powder, soy sauce, sake, and sugar. Sauté the bamboo shoots in a splash of sesame oil for 1–2 minutes without browning, add the seasoning mixture, and stir until all the liquid evaporates.

    Expected result for “Season the menma”: The bamboo shoots are glossy and seasoned, with no liquid left in the pan.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  8. 08

    Prepare noodles and toppings

    Cook the noodles according to the package and drain. Thinly slice the chilled chashu and sear the surface if desired. Halve the eggs, slice the green onions, and cut the nori into nine rectangles.

    Expected result for “Prepare noodles and toppings”: The noodles are springy and drained; chashu, nori, narutomaki, and green onion are ready beside them.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.
  9. 09

    Assemble the bowls

    Strain the 12-hour tonkotsu, return it to the pot, and add the dashi. Put one tablespoon of miso tare in each bowl, pour in hot broth, and stir; add another half tablespoon if needed. Add noodles, then arrange 6–7 chashu slices, half an egg, menma, three nori pieces, two narutomaki slices, and green onion in each bowl. Serve immediately.

    Expected result for “Assemble the bowls”: The broth is evenly cloudy after the tare dissolves, and every topping remains clearly visible.
    Image information
    Author
    Quest & Kettle
    Rights
    Original work created for this project
    Source
    Inline SVG illustration from the frontend MVP
    Note
    Temporary process illustration. Replace it with an editorial step photo before publishing a production recipe.

Adapted and paraphrased from Sanae’s licensed Naruto Shippuden cookbook preview. Start the day before: the tonkotsu boils for 12 hours, while the chashu and eggs marinate overnight.

Image information
Author
Masashi Kishimoto / Shueisha, TV Tokyo, Pierrot; still source: Crunchyroll News; editorial cleanup: Quest & Kettle
Rights
Copyrighted anime still · non-commercial editorial demo
Source
https://www.crunchyroll.com/news/features/2023/3/2/feature-fix-yourself-a-plate-of-the-most-comforting-anime-foods
Note
Editorial cleanup of the anime still: the character, hands, chopsticks, and lifted noodles were removed; the bowl remains against the reconstructed counter and background.

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