How to Make Shoyu Ramen Using a Pressure Cooker

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How to Make Shoyu Ramen Using a Pressure Cooker
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Yes, you heard us: Instant Pot ramen.

A classic shoyu ramen has a chintan dashi, which translates roughly to"clear broth." The opposite of a chintan broth is a paitan broth, of which tonkotsu is the most famous example; paitan merely means that the broth is emulsified, and is therefore milky or cloudy.*

The main challenge is that infusing the flavor of kombu and katsuobushi into a broth can be tricky, as they both produce bitter flavors when subjected to boiling temperatures, or sour flavors when left in hot broth for too long. Ramen chefs have a bunch of different methods for limiting the production of those off flavors, most of which require precision temperature control—something I couldn't do with the extremely high heat of a pressure cooker.

** That said, I did nevertheless test broths made from just chicken wings and just chicken backs, and broths made with the whole chicken minus the breasts. I found the whole-chicken broth to be superior.I had originally envisioned putting a piece of pork shoulder into the pot. In the United States, pork belly is the most common pork topping for ramen, but in Japan, pork shoulder is just as prevalent, if not more so.

You can purchase this muscle from specialty butchers , or you can cut it out of a whole shoulder yourself, but I knew that the average home cook wouldn't have the skill or the willingness to do so, so I nixed that idea. The alternative—to just instruct people to use pork shoulder and hope for the best—was not ideal.

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