World Flavors Cookbook

Ie-kei Ramen (Yokohama Family Style)

Yokohama's bold, punchy ramen — a thick, rich pork bone and chicken broth seasoned with soy sauce, topped with spinach, nori sheets, and a generous portion of chicken fat (schmaltz). Customizable to your preference.

Cuisine: Japan

Ingredients

• 2kg pork bones
• 1kg chicken carcasses
• Rendered chicken fat (schmaltz)
• Tare: 100ml dark soy sauce, 2 tbsp sake
• Thick, short, straight noodles
• Toppings: 3 sheets nori per bowl, blanched spinach (hōrensō), chashu, grated garlic

Instructions

1. Simmer pork bones and chicken for 8–10 hours at a rolling boil for a rich, emulsified broth.
2. Strain and season with dark soy tare.
3. Add a generous tablespoon of rendered chicken fat to each bowl.
4. Cook thick noodles to desired firmness. Ie-kei shops let you customize: noodle firmness (hard/medium/soft), broth richness (rich/normal/light), fat level (more/normal/less).
5. Ladle broth over noodles. Top with nori (standing upright), spinach, and chashu.
6. Serve with grated garlic, crushed garlic, or pickled ginger on the side.