Duck Shoyu Ramen
A rich, umami-packed ramen featuring delicate duck broth enhanced with traditional dashi and aromatic toppings
hwoo.lee•
August 15, 2025
Ingredients (20)
Ingredients (20)
Ichiban Dashi
Duck Stock
Shoyu Tare (Seasoning Base)
Aromatic Oil
Toppings
Instructions
Prepare the Dashi
Soak kombu (5 cups) in filtered water (12 ¾ cups) for 2-3 days in refrigerator
Heat water with kombu (5 cups) to 140 °F/60°C and maintain for 1 hour
Remove kombu (5 cups), increase temperature to 176 °F/80°C for 1 hour
Remove from heat, add katsuobushi (25 cups) and steep until flakes sink
Strain and reserve liquid
Make Duck Stock
If using fresh bones, roast at 400 °F for 30 minutes for deeper flavor (optional)
Place bones, vegetables, and water in large pot
Bring to boil and skim impurities
Reduce to 194 °F/90°C and simmer 8-12 hours without stirring
Strain and reserve liquid
Prepare Toppings
Char green onions over open flame until blackened in spots
Roast duck breast to medium-rare, rest and slice thin
Julienne burdock root and fry until crispy
Prepare bamboo shoots according to package directions
Make Aromatic Oil
Char green onions (2–3 whole) until blackened
Steep charred onions in warm duck fat (¼ cup) for 30 minutes
Blend mixture and strain out solids
Season with salt (to taste) to taste
Assemble Ramen
Mix shoyu, mirin, and sake in small bowl
Place 2-3 tablespoons tare in each serving bowl
Combine hot dashi and duck stock (adjust ratio to taste)
Pour hot broth over tare and stir
Cook fresh ramen noodles according to package directions
Add noodles to bowls and top with duck, vegetables, and aromatic oil
Garnish with kinome or sansho pepper