Naruto ramen is a Japanese noodle soup topped with narutomaki, a white fish cake with a pink spiral edge that is named after the Naruto whirlpools. This recipe builds a rich, savory tonkotsu-style broth from scratch, paired with springy chashu pork, soft-boiled eggs, and the iconic fish cake slices. It delivers the deep umami of a ramen-ya bowl at home, with a clear method that makes the process manageable for a weeknight project.
Ingredients
- 4 servings fresh or dried ramen noodles (about 16 oz / 450 g)
- 8 cups (1.9 L) chicken or pork stock
- 2 lb (900 g) pork belly, in one piece
- 4 cloves garlic, smashed
- 1 (1-inch / 2.5 cm) piece ginger, sliced
- 2 green onions, white parts only, plus more for garnish
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tsp (5 g) sugar
- 4 large eggs
- 1 package narutomaki (fish cake), sliced into 1/4-inch (6 mm) rounds
- 2 sheets nori (seaweed), halved
- 1 cup (100 g) bean sprouts, blanched (optional)
- Salt and white pepper to taste
Instructions
- Make the chashu: In a large pot, cover the pork belly with water, bring to a boil, and simmer for 10 minutes. Drain and rinse the pork. Return the pork to the pot with 4 cups (950 ml) fresh water, garlic, ginger, and the white parts of the green onions. Simmer gently, covered, for 2 hours, or until the pork is tender. Remove the pork and set aside to cool. Reserve the cooking liquid.
- While the pork cooks, make the soft-boiled eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs in and cook for 6 minutes 30 seconds for a jammy yolk. Transfer to an ice bath immediately. Once cool, peel and set aside.
- Make the tare (seasoning sauce): In a small saucepan, combine soy sauce, mirin, sake, and sugar. Warm over medium heat just until the sugar dissolves, then remove from heat.
- Finish the broth: In a large pot, combine the chicken or pork stock with the reserved pork cooking liquid (about 2 cups / 475 ml). Add the tare and bring to a simmer. Season with salt and white pepper to taste. Keep warm over low heat.
- Slice the chashu: Once the pork is cool enough to handle, slice it into 1/4-inch (6 mm) thick pieces. If you like, quickly sear the slices in a hot skillet for extra flavor.
- Cook the noodles: Boil the ramen noodles according to package directions (usually 2-4 minutes for fresh, 4-6 for dried). Drain well and divide among four large bowls.
- Assemble the ramen: Pour the hot broth over the noodles. Arrange the chashu slices, halved soft-boiled eggs, narutomaki slices, bean sprouts (if using), and a piece of nori on top. Garnish with sliced green onions.
- Serve immediately, while the noodles are hot and the broth is steaming.
Tips
- For a richer broth, use a mix of chicken and pork stock, or add a ham hock while simmering.
- If you can’t find narutomaki, substitute with any white fish cake or omit it; the ramen will still be delicious.
- Don’t overcook the eggs – the 6½-minute timing is key for a soft, custardy yolk.
- Make the chashu and eggs a day ahead to save time; store them separately in the refrigerator.
Serving Suggestions
Serve the ramen in deep bowls with chopsticks and a soup spoon. Add a drizzle of chili oil or a sprinkle of sesame seeds for extra flavor. A side of gyoza or a simple cucumber salad makes a great accompaniment.
Variations
- Shoyu style: Use more soy sauce in the tare and a lighter chicken stock for a clearer, saltier broth.
- Miso ramen: Stir 2-3 tablespoons (30-45 g) of miso paste into the broth just before serving, and add a pat of butter.
- Vegetarian: Use vegetable stock and omit the pork; add tofu or mushrooms for protein.
- Spicy: Add a spoonful of chili garlic paste or rayu (chili oil) to each bowl.
Storage and Reheating
Store the broth, chashu, and eggs separately from the noodles. The broth keeps for 3-4 days in the refrigerator, or up to 3 months in the freezer. Chashu and eggs keep for 3 days refrigerated. Cooked noodles are best eaten immediately; if you have leftovers, store them separately and blanch them in hot water for 10 seconds before adding to the broth. Reheat the broth in a pot until simmering, and warm the chashu in the broth or a skillet.
Frequently Asked Questions
What is narutomaki? Narutomaki is a type of kamaboko (steamed fish cake) with a distinctive pink spiral. It’s made from surimi (fish paste) and is often used as a topping in ramen. It has a mild, slightly sweet flavor and a chewy texture.
Can I use store-bought broth? Yes, but choose a good quality chicken or pork broth, and enhance it with the tare and aromatics. The result will be less complex than homemade, but still satisfying.
How do I get the eggs perfectly jammy? Use cold eggs straight from the fridge, lower them gently into boiling water, and time them exactly 6½ minutes. Immediately shock them in an ice bath to stop the cooking.
Can I make this gluten-free? Use gluten-free soy sauce (tamari) and gluten-free ramen noodles (often made from rice or buckwheat). Check that your mirin and sake are gluten-free as well.
Why is my broth cloudy? A cloudy broth is usually the result of boiling instead of simmering. Keep the broth at a gentle simmer to maintain clarity.
What if I don’t have sake? You can substitute with a dry white wine or a splash of rice vinegar, though the flavor will be slightly different.
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- Sticky Rice in a Pot: Easy Stovetop Method
- What Makes Rice Sticky? The Science & How to Use It
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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