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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":508,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"romanized":553,"countrySlug":554,"region":555,"baseServings":464,"prepMinutes":460,"cookMinutes":478,"restMinutes":556,"difficulty":557,"course":558,"diet":561,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":549,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Shoyu ramen is clear, savory and comparatively light — you taste chicken, soy sauce and a gentle mirin sweetness in a broth with the body of a strong tea. Tonkotsu is the opposite: pork bones boiled hard for hours until the broth is opaque, creamy and rich enough to coat a spoon. Shoyu is the style you can eat weekly; tonkotsu is the indulgence.","What does shoyu ramen taste like compared to tonkotsu?",{"answer":398,"question":399},"Yes, with caveats. The defining bounce of ramen noodles comes from kansui (alkaline salts), which regular pasta lacks. Dried ramen from an Asian grocery is the best substitute; thin wheat noodles work acceptably. A known hack is boiling spaghetti with a teaspoon of baked baking soda per liter, which alkalizes the water and mimics the chew surprisingly well.","Can I make shoyu ramen without special noodles?",{"answer":401,"question":402},"Tare is a concentrated seasoning — here soy sauce, mirin and sake simmered briefly — placed in the bowl before the broth is poured in. Keeping seasoning separate from broth is how ramen shops run one stockpot into multiple menu items, and at home it means every bowl can be tuned to taste and the leftover broth stays unsalted and versatile.","What exactly is tare and why not just salt the broth?",{"answer":404,"question":405},"Everything except the noodles improves with a head start. The broth can be made 3–4 days ahead and refrigerated; the tare keeps for weeks; the eggs need at least 4 hours in the marinade and peak around 24. On serving day you only boil water, cook noodles for a minute and assemble — about ten minutes of actual work.","How far ahead can I prepare the components?",{"answer":407,"question":408},"No — soy sauce is the seasoning, not the broth. The body of the bowl is a chicken broth (often reinforced with kombu), and the soy tare seasons it at assembly. If you simply dilute soy sauce with hot water you get salty brown water, not ramen; the layered construction is the entire point of the dish.","Is shoyu ramen the same as soy sauce soup?",[410,411,412,413,414],"Do not let the broth boil hard. A bare simmer keeps it clear; a rolling boil emulsifies fat and turns it cloudy — that is a different (tonkotsu-style) technique entirely.","Season the bowl, not the pot. The tare goes into each serving bowl and the hot broth is poured over it — this keeps the broth reusable and lets each person adjust saltiness.","Cook the eggs to 6 minutes 30 seconds exactly and shock them in ice water; the yolk should be jammy, not runny and not chalky. Marinate at least 4 hours.","Warm the serving bowls with hot water before assembly. Ramen is served near-scalding, and a cold bowl kills the temperature in seconds.","Have every topping ready before the noodles hit the water. Fresh ramen noodles cook in about a minute, and they wait for no one — overcooked noodles are the most common home-ramen failure.","🍜","Shoyu ramen is the original Tokyo bowl: a clear, amber chicken broth seasoned at the last moment with a soy sauce tare, poured over springy alkaline noodles and finished with a soft marinated egg, scallions and a slick of aroma oil. Unlike creamy tonkotsu, this style is about clarity and balance — you can taste the chicken, the soy and the noodles separately in every spoonful. It tastes savory, gently sweet from mirin, and deeply comforting without being heavy. This home version skips the pro-kitchen theatrics but keeps the architecture of a real bowl: broth, tare, oil, noodles, toppings — each made properly, none of them difficult.","Ramen is a Chinese immigrant that Japan adopted and never gave back. Wheat noodles in broth arrived with Chinese cooks in the late nineteenth century, and the dish that formed around them in Tokyo — then called shina soba, \"Chinese noodles\" — was seasoned the local way, with soy sauce. The shop most often credited with codifying the style, Rairaiken in Asakusa, opened in 1910 and served a soy-seasoned chicken broth with Chinese-style noodles; that template, refined over a century, is what we now call shoyu ramen. It remains the default bowl of the capital, the style every Tokyo neighborhood shop measures itself against.\n\nWhat makes ramen ramen, rather than soup with noodles, is its modular grammar. The broth carries body; the tare — a concentrated seasoning liquid waiting at the bottom of the bowl — carries salt and identity; an aroma oil carries fragrance; the noodles carry chew. Shops guard their tare recipes the way distilleries guard yeast strains, and the same broth can become shoyu, shio or miso ramen depending on which tare hits it. Understanding this changed home ramen for good: instead of chasing one magic pot, you build components, and assembly takes ninety seconds.\n\nAfter the Second World War, cheap American wheat flour and returning soldiers who had eaten noodles in China turned ramen from a niche urban dish into national fuel, sold from yatai carts to workers rebuilding the country. Instant ramen, invented by Momofuku Ando in 1958, carried the idea worldwide. But the bowl in this recipe is the one that started it all — and the one Tokyo still queues for on cold nights.","Broth keeps 4 days refrigerated or 3 months frozen — freeze it in portion-sized containers with the tare stored separately. Marinated eggs keep 3 days in the fridge (they get saltier the longer they sit). Do not store assembled ramen; cooked noodles turn to mush within minutes, so always cook noodles fresh per bowl.",[420,421,422,423],"Real ramen architecture (broth + tare + oil), scaled to a home stove — no 12-hour bone boils.","The tare method means the broth stays unseasoned and reusable, and every bowl adjusts to taste.","Timed egg and noodle steps take the guesswork out of the two easiest things to ruin.","Every component can be made days ahead; serving day is ten minutes of assembly.",[425,426,427,428],"Large pot (4 l or more)","Fine-mesh strainer","Small saucepan","Timer",{"fat":430,"carbs":431,"sodium":432,"protein":433,"calories":434,"estimated":8},24,58,1900,38,620,[436],"Steamed rice on the side, izakaya-style pickles, or gyoza if you are making a night of it.",[438,441,444],{"name":439,"description":440},"Shio ramen","Swap the soy tare for a salt-based one (salt, sake, a little dashi) — lighter and even clearer, the connoisseur's Tokyo bowl.",{"name":442,"description":443},"Spicy shoyu","Add a spoon of chili crisp or rayu to the finished bowl, plus a squeeze of ginger — a modern shop standard.",{"name":445,"description":446},"Vegetarian shoyu","Build the broth from kombu and dried shiitake instead of chicken, and use the same tare; finish with corn and butter.",[448,454,459,463,468,472,477,483,486,489,493,497,499,504],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},1.2,"chicken","chicken wings and thighs, skin-on, bone-in","kg","For the broth",{"qty":455,"name":456,"note":457,"unit":458,"group":453,"optional":8},15,"kombu (dried kelp)","one postcard-sized piece","g",{"qty":460,"ref":461,"name":462,"unit":458,"group":453},30,"ginger","fresh ginger, sliced, unpeeled",{"qty":464,"ref":465,"name":466,"unit":467,"group":453},4,"garlic","garlic, smashed","clove",{"qty":464,"ref":469,"name":470,"unit":471,"group":453},"scallions","scallions, white parts (save the greens for topping)","piece",{"qty":473,"name":474,"unit":475,"group":453,"noScale":476},2.5,"cold water","l",false,{"qty":478,"ref":479,"name":480,"unit":481,"group":482},120,"soy-sauce","soy sauce","ml","For the tare",{"qty":484,"ref":485,"name":485,"unit":481,"group":482},60,"mirin",{"qty":460,"name":487,"note":488,"unit":481,"group":482,"optional":8},"sake","or dry sherry",{"qty":464,"ref":490,"name":491,"unit":471,"group":492},"eggs","eggs, fridge-cold","For the toppings",{"qty":464,"ref":494,"name":495,"unit":471,"group":496},"ramen-noodles","portions fresh ramen noodles (about 130 g each)","For assembly",{"qty":464,"ref":469,"name":498,"unit":471,"group":492},"scallions, green parts, thinly sliced",{"qty":500,"ref":501,"name":502,"unit":503,"group":496},2,"sesame-oil","toasted sesame oil","tbsp",{"qty":505,"name":506,"unit":507,"group":496},null,"white pepper","to taste",[509,513,518,521,526,529,532],{"text":510,"title":511,"timerSeconds":512},"Put the chicken, kombu, ginger, garlic and scallion whites in a large pot with {qty:chicken} of chicken and 2.5 l of cold water. Bring it just to the edge of a boil over medium heat, then immediately lower to the barest simmer — a bubble or two breaking the surface. Skim the gray foam from the first 10 minutes.","Start the broth",600,{"tip":514,"text":515,"title":516,"timerSeconds":517},"If the level drops fast, your heat is too high. Top up with hot water only in the first hour.","Remove the kombu once the pot is hot (it turns bitter if boiled), and let the broth simmer uncovered for 2 hours. It should stay clear and amber, reducing to about 1.6 liters — never let it reach a rolling boil, or it will cloud.","Simmer gently",7200,{"text":519,"title":520,"timerSeconds":478},"While the broth simmers, combine the soy sauce, mirin and sake in a small saucepan. Bring to a bare simmer for 2 minutes to burn off the alcohol, then take it off the heat and let it cool completely.","Make the tare",{"tip":522,"text":523,"title":524,"timerSeconds":525},"A splash of vinegar in the boiling water helps if an egg cracks. Older eggs peel more cleanly than very fresh ones.","Lower fridge-cold eggs into boiling water and cook exactly 6 minutes 30 seconds, then move them straight into ice water for 10 minutes. Peel gently and submerge in half of the cooled tare mixed with 60 ml of water. Marinate at least 4 hours in the fridge, turning once.","Cook and marinate the eggs",390,{"text":527,"title":528},"Strain the broth through a fine-mesh sieve, pressing nothing (pressing clouds it). Discard the solids, but pick any good chicken meat off the thighs and shred it for topping. Keep the broth hot, just below a simmer, and season it with nothing yet.","Strain and hold the broth",{"text":530,"title":531,"timerSeconds":484},"Warm four bowls with hot water and empty them. Into each bowl put 2 tablespoons of the remaining tare and a half tablespoon of sesame oil. Cook the noodles in plenty of unsalted boiling water for about 1 minute (or per package), drain hard, shaking off every drop of water.","Assemble the bowls",{"text":533,"title":534},"Pour about 400 ml of hot broth over the tare in each bowl and stir once. Add the drained noodles, lifting and folding them so they do not clump. Top with a halved marinated egg, shredded chicken, scallion greens and a pinch of white pepper. Serve immediately — ramen does not wait.","Finish and serve","SHOW-yoo RAH-men",[537,541,545],{"note":538,"swap":539,"original":540},"Cook per package minus 30 seconds. Instant-ramen noodles work in a pinch; discard their seasoning packet.","Dried ramen or thin wheat noodles","Fresh ramen noodles",{"note":542,"swap":543,"original":544},"Or dry sherry with a pinch of sugar — you need gentle sweetness against the soy.","Sake + ½ tsp sugar","Mirin",{"note":546,"swap":547,"original":548},"Any bony, skin-on chicken parts work; bones and skin build body, breast meat adds nothing.","A whole chicken carcass","Chicken wings and thighs for broth","shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","japan","Kanto (Tokyo)",240,"medium",[559,560],"main","soup",[],[450,494,479,490],[564,567,569,571],{"alt":565,"src":566},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[574,575,576,480,577,578],"ramen","noodle soup","tokyo","japanese comfort food","broth","2026-08-18","dishroute-kitchen","A clear chicken broth seasoned with a soy sauce tare, springy alkaline noodles, jammy marinated egg and scallions — the classic Tokyo bowl, built at home in about two hours.",{"en":583},"\u002Frecipe\u002Fshoyu-ramen",{"items":585,"total":629,"page":852,"limit":430,"hasMore":476},[586,623,650,682,711,736,765,794,804,827],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"romanized":591,"countrySlug":554,"region":592,"baseServings":464,"prepMinutes":455,"cookMinutes":593,"restMinutes":460,"difficulty":557,"course":594,"diet":597,"mainIngredients":600,"images":604,"keywords":614,"publishedAt":622,"updatedAt":622,"authorSlug":580},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",20,[595,596],"appetizer","side",[598,599],"pescatarian","dairy-free",[601,602,479,603],"tofu","kombu","bonito-flakes",[605,608,610,612],{"alt":606,"src":607},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[615,616,617,618,619,620,621],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon","2026-08-19",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"romanized":628,"countrySlug":554,"baseServings":464,"prepMinutes":629,"cookMinutes":593,"difficulty":630,"course":631,"diet":632,"mainIngredients":634,"images":635,"keywords":645,"publishedAt":579,"updatedAt":579,"authorSlug":580},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin",10,"easy",[559],[599,633],"nut-free",[450,479,485],[636,639,641,643],{"alt":637,"src":638},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[646,450,554,647,485,648,649],"teriyaki","glaze","weeknight","one pan",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"romanized":653,"countrySlug":554,"region":655,"baseServings":464,"prepMinutes":593,"cookMinutes":656,"restMinutes":460,"difficulty":630,"course":657,"diet":660,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":622,"updatedAt":622,"authorSlug":580},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","Tokyo",25,[658,659],"dessert","snack",[661,599,633],"vegetarian",[490,663,664,485],"flour","honey",[666,669,671,673],{"alt":667,"src":668},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[651,676,677,678,679,680,681],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"romanized":687,"countrySlug":554,"region":655,"baseServings":464,"prepMinutes":629,"cookMinutes":455,"difficulty":630,"course":688,"diet":689,"mainIngredients":690,"images":694,"keywords":704,"publishedAt":622,"updatedAt":622,"authorSlug":580},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[559],[599],[691,692,693,479],"beef-chuck","onion","rice",[695,698,700,702],{"alt":696,"src":697},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[683,705,706,707,708,709,710],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":712,"title":713,"shortTitle":713,"nativeName":714,"romanized":715,"countrySlug":554,"baseServings":464,"prepMinutes":629,"cookMinutes":455,"difficulty":630,"course":716,"diet":717,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":579,"updatedAt":579,"authorSlug":580},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[560,596],[598,599,718,633],"gluten-free",[720,601,469],"miso",[722,725,727,729],{"alt":723,"src":724},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[732,710,602,733,601,734,735],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"romanized":739,"countrySlug":554,"region":741,"baseServings":464,"prepMinutes":656,"cookMinutes":460,"difficulty":557,"course":742,"diet":744,"mainIngredients":745,"images":748,"keywords":758,"publishedAt":622,"updatedAt":622,"authorSlug":580},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[743,559],"street-food",[599],[746,663,490,747],"cabbage","pork-belly",[749,752,754,756],{"alt":750,"src":751},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[737,759,760,761,762,763,764],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"romanized":768,"countrySlug":554,"region":770,"baseServings":464,"prepMinutes":593,"cookMinutes":593,"restMinutes":629,"difficulty":630,"course":771,"diet":773,"mainIngredients":774,"images":778,"keywords":788,"publishedAt":622,"updatedAt":622,"authorSlug":580},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[659,772],"breakfast",[598,599],[775,776,777,603],"short-grain-rice","nori","salmon",[779,782,784,786],{"alt":780,"src":781},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[766,789,790,776,791,792,793],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":549,"title":550,"shortTitle":551,"nativeName":552,"romanized":553,"countrySlug":554,"region":555,"baseServings":464,"prepMinutes":460,"cookMinutes":478,"restMinutes":556,"difficulty":557,"course":795,"diet":796,"mainIngredients":797,"images":798,"keywords":803,"publishedAt":579,"updatedAt":579,"authorSlug":580},[559,560],[],[450,494,479,490],[799,800,801,802],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[574,575,576,480,577,578],{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"romanized":807,"countrySlug":554,"region":592,"baseServings":464,"prepMinutes":629,"cookMinutes":455,"restMinutes":809,"difficulty":557,"course":810,"diet":811,"mainIngredients":812,"images":813,"keywords":823,"publishedAt":622,"updatedAt":622,"authorSlug":580},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered 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