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title: Made Jiro-Style Ramen at Home date: "2025-11-03" tags:

• cooking
• ramen
• jiro description: Recreating Jiro-style ramen at home. Notes on soup, noodles, veggies, fat and tare.

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Jiro-Style Ramen at Home

Tried to reproduce a 窶徑ess emulsified窶・Jiro-style bowl at home. Leaving my process and measurements here.

Composition

• Soup: pork leg/back bones + back fat + aromatics (kept from over-emulsifying)
• Noodles: low hydration, thick and long-cut (48窶・0%)
• Tare: soy + mirin + sugar; raw minced garlic added at serving
• Veg: bean sprouts 9 : cabbage 1, boiled separately
• Garlic: fresh minced on top

Ingredients (2窶・ bowls)

• Pork leg bone (genkotsu)窶ｦ 1 (pre-boiled)
• Pork back bones窶ｦ 1 kg
• Back fat窶ｦ 200 g (+ extra 100 g for finishing)
• Leek greens, onion, garlic, ginger
• Soy sauce窶ｦ 200 ml / Mirin窶ｦ 50 ml / Sugar窶ｦ 1 tbsp
• Strong/bread flour窶ｦ 300 g / Kansui窶ｦ 1% / Salt窶ｦ 1%
• Bean sprouts窶ｦ 2 packs / Cabbage窶ｦ 1/8

Steps

1) Bones prep

1. Pre-boil bones, rinse off scum.
2. Simmer with aromatics/back fat at a gentle bubble for 4窶・ hours (avoid vigorous boil).

2) Tare

1. Warm soy + mirin + sugar to combine.
2. Add raw minced garlic just before serving.

3) Noodles

1. Hydration 48窶・0%. Autolyse ~30 min.
2. Knead 竊・rest (room 30 min 竊・fridge 2 h) ﾃ・2. Roll thick, cut wide/long.

4) Finish

1. Veg separately boiled (sprouts 9 : cabbage 1).
2. In the bowl: tare + soup + finishing back fat. Noodles slightly firm.
3. Pile veg, add garlic and fat. Add more tare if you like (karame).

Notes

• Keep it less emulsified for clarity in the soup.
• Finishing fat lifts aroma.
• Low hydration + thick/long noodles for the signature chew.

Next time

• Boost back fat aroma by rendering separately and blending late.
• Hydration 48% felt best. Tune cut width/boil time.

Photos (example)

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