20mNaruto
Hanami Dango (Three-Color Dango)
Sweets & Desserts · Easy
Ichiraku Ramen (Extra Miso Style)
- Prep
- 45m
- Cook
- 6h
- Total
- 6h 45m
- Serves
- 4
- Difficulty
- Hard
Ichiraku Ramen is where Naruto goes after every mission — and his standing order is always the same: miso ramen with extra miso and extra chashu. Teuchi ladles a creamy tan broth into the red-rimmed bowl, then piles on five spiraled pork slices, narutomaki with its pink swirl, menma, nori standing tall, and a soft-boiled egg with a jammy yolk.
This is that bowl — one recipe, not two. We blanch pork bones, rinse, then simmer 3–4 lb of bone in 4 L water for body (not a half-pound in four liters). Awase miso finishes the broth; 2 lb rolled chashu braises long enough to slice thick; egg marinade is boiled once to drive off raw mirin alcohol.
Plan a weekend: about 45 minutes active prep, then mostly passive simmering. Broth, chashu, and eggs can all be made the day before — assemble bowls fresh when you are ready to slurp.
Ingredients
Recipe ingredients
- Pork Bones (Neck or Marrow)Key3–4 lb (1.5–2 kg)
marrow + collagen-rich mix
- Pork Belly (Slab)Key2 lb (900 g) slab
20 thick chashu slices
- 1 strip (~3 in / 8 cm)
- 5 tbsp
- 3 tbsp
- 4 portions (~400 g)
- 8 slices
- 1 cup drained
- 4–8 sheets
- 2½ tbsp broth + ⅓ cup chashu
- Hon-Mirin (True Mirin)⅓ cup
egg marinade + chashu
- 2 tbsp broth + ⅔ cup total
Pantry staples
Salt, oil, butter, and other basics you likely already have — scaled with servings above.
- Water4 L broth + 1 cup egg marinade
- Fresh ginger · 1 in broth, 1 in chashu2 in (5 cm)
- Granulated sugar · broth and chashu3 tbsp
- Kosher salt · for chashu roll1 tbsp
- Neutral oil · searing chashu1 tbsp
- Eggs · 1 ajitsuke egg per bowl, halved4
- Scallions (green onions) · finely sliced1 bunch
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Instructions
- 1
Blanch the pork bones
Rinse 3–4 lb (1.5–2 kg) pork bones — mix marrow pieces (split femurs) with collagen-rich cuts (trotters, neck, or vertebrae if you can find them). Cover with cold water in a large pot, bring to a rolling boil, and blanch 10 minutes. Drain completely. Rinse each bone under cold running water, rubbing away dark clots and scum.
- 2
Simmer the broth
Return the cleaned bones to the pot with 4 L fresh water and 1 inch fresh ginger (smashed). Bring to a boil, skim foam for 15–20 minutes, then reduce to a gentle simmer. Cook 4–6 hours partially covered, topping up with water so bones stay submerged — aim for about 1.5–2 L rich broth after straining. Strain through fine mesh; discard bones and ginger.
- 3
Soft-boil and marinate eggs
While the broth simmers, bring a small pot of water to a boil. Pierce the fat end of 4 eggs with a pin. Lower eggs into boiling water; simmer exactly 7 minutes (not a rolling boil). Ice-bath immediately, then peel gently. Combine ⅓ cup Japanese dark soy sauce, ⅓ cup hon-mirin, and 1 cup water in a small saucepan. Bring to a boil and simmer 1 minute to cook off the alcohol, then cool completely. Submerge peeled eggs 1–2 hours refrigerated, or overnight.
- 4
Roll and salt the chashu
Lay 2 lb (900 g) pork belly slab skin-side out. Rub with about 1 tbsp kosher salt. Roll tightly into a log and secure with butcher's twine or skewers.
- 5
Sear and braise chashu
Heat 1 tbsp neutral oil in a wide pan over high heat. Brown the pork roll on all sides — 4–5 minutes per face, 1–2 minutes on the ends. Wipe the pan, then add ⅓ cup cooking sake, ⅓ cup hon-mirin, ⅓ cup Japanese dark soy sauce, 3 tbsp granulated sugar, 1 inch fresh ginger (sliced), and ⅔ cup water. Return pork, cover with a tight foil lid (or cartouche), and simmer very gently 1½–2 hours, turning once, until a skewer slides through the center and the sauce coats the roll with a glossy glaze.
- 6
Steep kombu and season broth
Return strained pork bone broth to the pot. Add 1 strip kombu (3 in / 8 cm, wiped clean). Simmer gently 15 minutes — do not boil hard. Remove kombu. Stir in 2½ tbsp cooking sake, 2 tbsp Japanese dark soy sauce, and ½ tsp granulated sugar.
- 7
Whisk in awase miso
Take the pot off heat. Ladle a cup of hot broth into a bowl and whisk in 5 tbsp aka miso and 3 tbsp shiro miso until smooth. Pour back into the pot in stages, tasting as you go — the broth should be rich, salty, and tan. Keep warm; never boil after miso is added.
- 8
Prep toppings
Slice the chashu into 5–6 mm spirals — you need 20 thick slices total for five per bowl. Halve each marinated egg. Slice 8 pieces narutomaki. Drain 1 cup menma. Finely slice 1 bunch scallions. Cut nori sheets into halves or quarters for tucking upright in each bowl.
- 9
Cook the noodles
Bring a pot of water to a rolling boil. Blanch 4 portions fresh ramen noodles in a strainer basket about 90 seconds until springy. Shake off excess water.
- 10
Assemble Naruto-style bowls
Place noodles in deep bowls. Ladle hot miso broth over. Fan five chashu slices across the top — Naruto's extra order. Add one marinated egg per bowl, halved (two halves with yolk showing), plus narutomaki slices, a pile of menma, and a handful of scallions. Tuck nori sheets upright against the rim.
- 11
Serve immediately
Serve steaming hot and slurp loudly — Teuchi would expect nothing less.
Pro tips
Blanch bones 10 minutes, discard the grey water, scrub clots under cold tap, then start clean 4 L water — skipping this leaves a muddy broth. Skim the long simmer every 30 minutes. Boil soy, mirin, and water for the egg marinade 1 minute; cool completely before adding peeled eggs. Pierce the fat end of each egg with a pin before boiling. Never boil miso or kombu hard. Fan five 5–6 mm chashu slices per bowl; 2 lb belly after braising makes twenty slices, not one pound.
Storage & leftovers
Broth keeps 4 days refrigerated or 2 months frozen. Chashu and marinated eggs keep 4 days refrigerated. Store noodles separately — assemble bowls fresh. Do not freeze assembled ramen.
What to serve with
Gyoza, pickled ginger, and iced barley tea — Ichiraku side energy. Extra narutomaki and scallions at the table for true 'extra everything' customization.
Equipment
All kitchen equipment guidesFAQ
Yes. Naruto's usual order is miso ramen with extra miso and extra chashu — this recipe recreates that loaded Ichiraku bowl with pork bone broth, awase miso, five chashu slices, and classic toppings.
