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–+ servings

Zaru Ramen (Chilled Dipping Ramen)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Dipping Sauce

Noodles & Toppings (Customize to Taste)

Instructions 

  • Add all of dipping sauce ingredients to a saucepan (30 g Japanese leek (naganegi), ½ tsp grated garlic, ½ tbsp grated ginger, ½ tsp dashi granules, 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp oyster sauce, ½ tbsp Chinese-style chicken bouillon powder, 2 tbsp mirin, ½ tbsp rice vinegar, 1 pinch ground black pepper, 1 tbsp toasted sesame oil, 1 tsp toasted white sesame seeds, 250 ml water) and bring to a boil. Simmer for 2-3 minutes, then turn off the heat and leave to cool.
    simmering zaru ramen dipping sauce in a pan on the stove
  • Bring a pot of water to a rolling boil and add 2 ptns ramen noodles. Cook for the time stating on the package instructions.
    homemade ramen noodles cooking in a pot of water
  • Once cooked, drain the noodles in a colander and then rinse with cold running water. Place the colander with noodles in a bowl of cold water and add a few ice cubes to chill further.
    ramen noodles and ice in a mesh sieve over a bowl
  • Add about 5 ice cubes to the dipping sauce to chill.
    zaru ramen dipping sauce cooling with ice
  • Drain the noodles once more and place them on a zaru (or on a sushi mat over a bowl to allow excess liquid to drain). Serve with pork chashu, seasoned bamboo shoots (menma), ramen eggs or your choice of toppings and sprinkle with kizami nori (shredded nori) and finely chopped green onions.
    Zaru ramen on a square bamboo draining mat with pork chashu, bamboo shoots, boiled egg and bamboo shoots next to two glasses with chilled dipping sauce, a plate of gyoza and a plate of toppings
  • Divide the dipping sauce into individual serving cups, dip your noodles and enjoy!
    a glass of zaru ramen dipping sauce with noodles and gyoza in the background

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.