Chicken fat

Nori

Spinach

Short grain white rice

Whole bean soy sauce

Mirin

Chinese black vinegar

Whole Bean Soy Sauce

Combine all ingredients. Bring to a simmer, then turn off heat.

Recipe developed by John aka @kansuibae

Iekei Tare

King Arthur bread flour

Vital wheat gluten

King Arthur All-Purpose Flour

King Arthur cake flour

Salt

Sodium carbonate

Potassium carbonate

White rice flour

Riboflavin

King Arthur All-purpose flour

King Arthur Cake Flour

White Rice flour

Cut noodles short, approximately 10 inches. Use a 1.5mm cutter and reverse cut noodles at 3mm thickness. If not possible, use a 3mm cutter and roll sheet to 1.5mm.

Make noodles how your are comfortable with. If you are new to noodle making, start with guides such as Way of Ramen on YouTube, or Book of Ramen by Mike Satinover.

Iekei Noodles

Chicken skin

Pork femur bones

Pork back bones

Chicken back bones

Chicken Skin

Pork Femur Bones

Pork Back Bones

Chicken Back Bones

Simmer 1kg Chicken skin in 1L Water for 3 hours. Skim off chicken fat and reserve.  Yield of Chiyu will vary depending on the quality of the chickens. Strain skins while reserving water.


Add 1L of chicken skin water, 2.5L of water, 3lb of pork back bones and 3lb of pork femur bones to the pot. DO NOT SKIM SCUM. Bring to boil and pressure cook for 3 hours or boil for 9 hours. If you pressure cook, boil hard for 1 hour after depressurizing. 


Meanwhile in a separate pot, add 3lb of chicken back to 1.2L water. Pressure cook for 2 hours, or light-medium simmer for 6 hours. You can reserve any unemulsified chicken fat for aroma oil.


Combine the soups. The emulsification should be strong, but not creamy. Watch various Iekei videos to get an idea for what this should be. Adjust by boiling or thinning as necessary. 

Iekei Soup

Pork shoulder

Kosher salt

Sugar

Raw garlic

Cherry blossom wood chips

Kosher Salt

Raw Garlic

Cherry Blossom Wood Chips

Use pork shoulder (AKA Boston Butt), Coppa, jowl, or similar cut. If using loin or leaner cut, lower cooking time. I don’t recommend belly with this recipe. I used full shoulders separated into leaner and fattier sides for this recipe.

Iekei Chashu

Short Grain White Rice

Heat bowl. Add 30cc of chiyu for futsu, 15 for sukuname, and 45 for oome.


Add 30cc of tare for futusu, 40 for koime, 25 for usume.


Cook noodles Approximately 2:30 for futsu. Adjust the time for katame and yawarakame. Add to the bowl.


Blanch a large handful of spinach for a few seconds. Squeeze out as much water as possible. Add to the bowl.


Add sliced and torched chashu to the bowl.


Add at least 3 squares of the best quality you can find or are willing to use nori to bowl.


Serve with a side bowl of the best quality short grain white rice you can find.


While eating, feel free to add aji hen such as: minced raw garlic, doubanjiang, black pepper, and grated ginger. 

Iekei Ramen

Ingredients

Ingredients Used

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Iekei Ramen

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