Pressure Cooker Japanese Shoyu Ramen

Follow our step-by-step guide on how to make Pressure Cooker Japanese Shoyu Ramen.

1. Step 1

   Begin by placing the chicken pieces, dried scallops, dried anchovies, dried shrimp, bonito flakes, and half of the sliced ginger into your electric pressure cooker.

2. Step 2

   Add 3 quarts of water, then securely close and lock the lid.

3. Step 3

   Select the Soup setting and set the timer for 90 minutes, allowing an additional 10 to 15 minutes for the pressure to build.

4. Step 4

   Once the timer goes off, let the pressure release naturally, which can take anywhere from 10 to 40 minutes.

5. Step 5

   Afterward, carefully strain the broth through a colander or fine-mesh sieve, discarding the solids, and skim off any excess fat from the surface.

6. Step 6

   In a medium saucepan, mix together soy sauce, mirin, sake, chopped green onions, bonito flakes, sugar, garlic, and the remaining kombu.

7. Step 7

   Bring this mixture to a boil over high heat, then reduce to low and let it simmer for about 10 minutes to meld the flavors beautifully.

8. Step 8

   Strain the tare sauce through a fine-mesh sieve into a bowl, discarding the solids.

9. Step 9

   To serve, pour 2 tablespoons of tare sauce into a large bowl, ladle in approximately 2 cups of the rich broth, and add 1/6 of the ramen noodles.

10. Step 10

    Repeat this delightful process with the remaining tare, broth, and noodles, creating a comforting bowl of ramen that warms the soul.

11. Step 11

    Enjoy the savory aroma and the satisfaction of a homemade meal that brings a taste of tradition to your table.