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Wagamama

Shichimi Duck Ramen Recipe

Learn how to make Wagamama's famous Shichimi Duck Ramen at home! This quick and easy recipe shows you how to cook tender duck with spicy seven-spice in rich miso broth. Restaurant-quality ramen recipe ready in under 30 minutes.

Prep

30 mins

Cook

45 mins

Serve

Kcal

680

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 duck breast fillets (about 200g each), skin scored</li><li class="ingredients-single-item">2 tbsp shichimi togarashi spice blend (or substitute with 1 tsp chili flakes, 1 tsp sesame seeds, 1/2 tsp ground ginger)</li><li class="ingredients-single-item">400g fresh ramen noodles (or dried ramen noodles)</li><li class="ingredients-single-item">1.5 litres chicken stock</li><li class="ingredients-single-item">3 tbsp white miso paste</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">4 soft-boiled eggs, halved</li><li class="ingredients-single-item">2 sheets nori seaweed, cut into strips</li><li class="ingredients-single-item">1 tbsp vegetable oil</li><li class="ingredients-single-item">1 clove garlic, minced</li><li class="ingredients-single-item">1 tsp fresh ginger, grated</li><li class="ingredients-single-item">1 tbsp sake (or dry white wine)</li><li class="ingredients-single-item">Salt and white pepper to taste</li><li class="ingredients-single-item">1 tbsp corn oil for cooking</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your soft-boiled eggs if you haven't already. Bring a pot of water to boil, gently lower room temperature eggs into the water, and cook for exactly 6 minutes for that perfect jammy yolk. Immediately transfer to ice water, let cool for 5 minutes, then carefully peel and set aside. These can be prepared up to 2 days in advance.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Pat the duck breasts completely dry with kitchen paper. Score the skin in a crosshatch pattern, cutting about 3mm deep - this helps render the fat beautifully. Season both sides generously with salt, white pepper, and half of the shichimi togarashi, pressing the spices into the meat. Let the duck rest at room temperature for 15 minutes to allow the seasonings to penetrate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat a heavy-based pan over medium heat. Place the duck breasts skin-side down without any oil - the fat will render naturally. Cook for 8-10 minutes without moving them, allowing the skin to become deeply golden and crispy. You'll hear gentle sizzling throughout. Flip the breasts and cook for another 4-5 minutes for medium-rare. Remove to a plate, cover loosely with foil, and rest for 10 minutes before slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> While the duck rests, prepare your aromatic broth base. In a large saucepan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned. Pour in the sake and let it bubble for 30 seconds to cook off the alcohol.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the chicken stock to the pan and bring to a gentle simmer. In a small bowl, whisk the miso paste with 3 tablespoons of the hot stock until completely smooth - this prevents lumps in your broth. Stir this miso mixture back into the saucepan along with the soy sauce, mirin, and sesame oil. Simmer gently for 5 minutes, tasting and adjusting the seasoning with salt and white pepper as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Cook your ramen noodles according to package instructions - fresh noodles typically need 2-3 minutes in boiling salted water, while dried may need 4-5 minutes. They should be tender but still have a slight bite. Drain thoroughly and divide between four large serving bowls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Slice the rested duck breasts diagonally into 1cm thick pieces, keeping the skin attached. You should see a beautiful pink interior with crispy golden skin. Arrange the duck slices over the noodles in each bowl, fanning them out attractively.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Ladle the hot, aromatic broth around and over the noodles and duck, filling each bowl about three-quarters full. The heat from the broth will warm the duck through perfectly. Top each bowl with halved soft-boiled eggs, a generous handful of fresh bean sprouts, sliced spring onions, and strips of nori seaweed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Finish each bowl with a generous sprinkle of the remaining shichimi togarashi for that authentic Wagamama kick. Serve immediately with chopsticks and a soup spoon, encouraging your diners to mix everything together as they eat for the full flavour experience.</li></ol>

FAQ for

Shichimi Duck Ramen Recipe

What ingredients are used in Shichimi Duck Ramen Recipe from Wagamama?

Key ingredients include duck breast fillets, shichimi togarashi spice blend, fresh ramen noodles, chicken stock, white miso paste, soy sauce, mirin, soft-boiled eggs, bean sprouts, spring onions, and nori seaweed for authentic Japanese flavours.

How to cook Shichimi Duck Ramen Recipe from Wagamama at home?

Learn how to cook Wagamama Shichimi Duck Ramen Recipe from Wagamama by scoring and pan-frying duck breasts skin-side down, preparing miso broth with aromatics, cooking ramen noodles, then assembling with toppings like soft-boiled eggs, bean sprouts, and shichimi spice for authentic restaurant taste.

What's the perfect cooking time for crispy-skinned duck breast in ramen?

Cook duck breast skin-side down for 8-10 minutes without moving to render fat and achieve crispy skin, then flip for 4-5 minutes for medium-rare. Rest for 10 minutes before slicing to ensure juicy, perfectly cooked meat.

Can I substitute shichimi togarashi in Japanese ramen recipes?

Yes, substitute shichimi togarashi with 1 tsp chilli flakes, 1 tsp sesame seeds, and 1/2 tsp ground ginger. This homemade blend provides similar heat and nutty flavours essential for authentic Japanese ramen seasoning.

How long should soft-boiled eggs be cooked for ramen toppings?

Cook soft-boiled eggs for exactly 6 minutes in boiling water for perfect jammy yolks. Immediately transfer to ice water for 5 minutes to stop cooking. These can be prepared up to 2 days in advance for ramen bowls.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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Wagamama

Shichimi Duck Ramen Recipe

Learn how to make Wagamama's famous Shichimi Duck Ramen at home! This quick and easy recipe shows you how to cook tender duck with spicy seven-spice in rich miso broth. Restaurant-quality ramen recipe ready in under 30 minutes.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Shichimi Duck Ramen Recipe from Wagamama?

How to cook Shichimi Duck Ramen Recipe from Wagamama at home?

What's the perfect cooking time for crispy-skinned duck breast in ramen?

Can I substitute shichimi togarashi in Japanese ramen recipes?

How long should soft-boiled eggs be cooked for ramen toppings?

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