Ichiran Ramen at home

Making ramen at home sounds complicated to me—not just because of toppingm, but because of the broth and chashu. My favorite ramen style is tonkotsu (pork broth), and I love adding chili oil or spicy fermented veggies. I’m not sure if that’s truly authentic in Japan, but when I was in Sydney, I was obsessed with Hakatamon Ramen ( located in Darling Habour area) , where they served spicy fermented vegetables as an add-on.

Whenever I travel to Japan, I rarely visit local ramen shops because they don’t have those spicy toppings. You could say I’m boring, and yes—I accept that. The only ramen I always visit in Japan is Ichiran. I first tried it in 2019, and I liked the quick, no-talking, solo dining style—perfect for those who just need a bowl of ramen without distractions. I wouldn’t recommend it for big groups, but for a solo meal, it’s ideal.

Ichiran’s ramen is simple—the egg is just a regular boiled egg, not a proper ramen egg, and there’s no overnight soy marinade. But their broth and chili level are exactly what I love. I always finish my bowl, including the soup, with leftover sweet corn, spring onions, and fungus.

For this post, I’m making ramen using Ichiran Instant Ramen (yes, they sell it, but it’s not cheap!), paired with homemade chicken chashu and ramen eggs.

1. Ramen Egg (Ajitsuke Tamago)

A simple soy-marinated soft-boiled egg that pairs perfectly with ramen or rice.

Ingredients for Soy Sauce Marinade

• Soy sauce

• Mirin

• Sake

• Spring onion

• Red pepper flakes

Steps

1. Bring water to a boil and gently add eggs. Boil for exactly 6 minutes.

2. Immediately transfer eggs into ice water to stop cooking.

3. Peel the eggs and soak them in the soy sauce marinade for at least 6 hours or overnight.

This marinade is very similar to Korean Drunken Eggs, but honestly, they taste the same to me—both delicious!

2. Chicken Chashu

Instead of pork, I’m using chicken thighs because they stay juicy, tender, and not too dry.

Steps

1. Use boneless chicken thighs (skin-on for extra flavor).

2. Flatten the meat with a rolling pin.

3. Roll the chicken into a tight cylinder shape and wrap it in cling film first.

4. Tie it with kitchen string to keep its shape.

Searing & Cooking in Broth

1. Heat a pan with oil and sear the rolled chicken until golden on all sides.

2. Prepare a chashu broth in a pot:

   • 500ml water

   • 200ml Japanese soy sauce

   • 100ml sake

   • 100ml mirin

   • A drizzle of honey

   • 2-3 leek stalks

   • 1 brown onion, chopped

   • 3-4 slices of ginger

3. Simmer the chicken in the broth for 40-50 minutes on low-medium heat.

4. Let it cool in the broth, then store it in the fridge overnight (this enhances the flavor).

5. When ready to serve, remove the string and slice. Torch it or pan-sear it for extra flavor.

3. Ramen Assembly (Using Ichiran Instant Ramen)

1. Follow the package instructions for cooking the instant ramen.

2. Prepare toppings:

   • Ramen egg

   • Chicken chashu

   • Sweet corn

   • Spring onion

   • Wood ear fungus

3. Assemble everything in a bowl, pour over the hot broth, and mix in Ichiran’s chili seasoning for extra spice.

Final Thoughts

This ramen might not be as authentic as a true tonkotsu ramen, but it’s easy, comforting, and customizable to my taste. If you love spicy ramen, I highly recommend adding chili oil or fermented veggies—even if it’s not traditionally Japanese.

Enjoy your homemade Ichiran-style ramen! 🍜🔥