タイの自宅でラーメン二郎を再現! Recreating Ramen Jiro at Home in Thailand.




This is a blog post I wrote about cooking when I was living in Thailand.


I love ramen. In the past, I had a ramen book and visited various ramen shops. Although I don’t go there often now, during my university days, I used to go to Ramen Jiro frequently.


Recently, a Ramen Jiro shop opened near my home station, so I went there during my last visit to Japan. Sometimes, I have a strong craving for it. Since coming here, I have also visited some ramen shops catering to Japanese people, and they are decently tasty.


However, there are differences in taste between Japanese people and Thai people, so there is no Ramen Jiro-like ramen here. I searched various websites and found a recipe for Ramen Jiro. Over the weekend, I spent time making it at home.


I believe I was able to create something quite close to the original. It was perfect in my opinion. However, there is still room for improvement, and if I can make those improvements next time, I think I will get even closer to the same taste. Now that I know I can make it myself, I probably won’t go to Ramen Jiro anymore.


Now, let me introduce the recipe I used:

材料は以下の通りです。| The ingredients are as follows:

・りんご 1つ | Apple 1 piece

・長ネギ 1本 | Long onion 1 piece

・玉ねぎ 1つ | Onion 1 piece

・しょうが 大1本 | Ginger 1 piece

・キャベツ 1つ | Cabbage 1 piece

・ニンニク 適量 | Garlic proper

・スープだし用豚肉 3切れ | 3 slices of porks for soup

・チャーシュー用豚肉の塊 1つ | Chunks of pork fillet


(Bean sprouts) Ideally, they are necessary, but they were not available in Thailand at this time.



First, in a large pot, I put the pork for soup and the chunks of pork fillet. Then, I added one long onion (the order doesn’t really matter).



Next, I added the apple cut into quarters, the onion cut into quarters, peeled ginger, 5 pieces of garlic, and the core of the cabbage. I let it simmer for about an hour, removing any scum that rose to the surface.


After that, I made a sauce for the chashu and the soup base. The basic ingredients for the chashu sauce are soy sauce, cooking sake, and mirin. However, mirin was not available in Thailand, so this time I used a substitute of monosodium glutamate and cooking sake instead.



I think it’s fine to use monosodium glutamate as it is, but next time, I would like to use cooking sake, which is available here, instead of mirin. Although it was delicious with mirin, it became slightly sweeter. Adding a bit more soy sauce will bring it closer to the taste of Ramen Jiro. Also, after simmering for an hour, the chashu will be cooked perfectly.



When the chashu is done, I let it soak in the soy sauce-based marinade for 30 minutes. It turned out to be incredibly delicious! This alone could go well with rice. At the same time, I removed the apple, onion, and long onion. If you leave them in, the soup will become too sweet.



Next, I simmered the cabbage and cooked the noodles. I prepared a bowl and added an appropriate amount of the soy sauce marinade that I used for the chashu. Then, I poured the soup made with chashu and vegetables into the bowl. On top of that, I placed the noodles, cabbage (and bean sprouts), and chopped garlic. It’s now ready to serve.



I think it would be acceptable to add pork lard originally, but since I don’t prefer to use a lot of lard, I made it without it. However, taste-wise, I was able to achieve something quite close. And it’s really delicious. I don’t think I will go to a restaurant to eat it anymore in the future. Eventually, I plan to make it for my own son as well. 🙂

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