Thick and delicious Toyama Chukka Curry Ramen served in a huge bowl and topped with scallions, crispy pork belly, seaweed and ramen Eggs

Toyama Chukka Curry Ramen

Experience a tantalizing blend of flavors with my Toyama Chukka Curry Ramen recipe. Indulge in the perfect fusion of Indian spices and Japanese noodle soup for a truly unique and delightful culinary adventure.

Hey there, fellow food enthusiasts! Today, I want to take you on a culinary adventure and introduce you to the mouthwatering world of Toyama Chukka Curry Ramen. Imagine a delightful fusion of Japanese and Indian flavors coming together in a single bowl of goodness. Trust me, this is a dish you don’t want to miss out on!

Let’s delve into the fascinating history behind this unique creation that traces its origins back to the beautiful Toyama Prefecture in Japan. It was first prepared in the late 1960s by a visionary chef named Yoshikazu Tanaka. Inspired by the cultural exchange between India and Japan, Tanaka set out to create a fusion dish that would combine the incredible flavors and techniques of Indian curry with the beloved Japanese ramen.

Tanaka’s goal was to adapt the bold and aromatic Indian curry to suit the delicate and nuanced Japanese palate. Through careful experimentation and culinary expertise, he successfully developed the recipe for Toyama Chukka Curry Ramen. This groundbreaking dish became an instant hit, capturing the hearts and taste buds of locals and tourists alike.

The unique blend of Indian and Japanese flavors in Toyama Chukka Curry Ramen showcases the harmonious fusion of two distinct culinary traditions. The robust spices and complex flavors of Indian curry are masterfully blended with the delicate yet satisfying qualities of traditional Japanese ramen. The result is a symphony of taste that is both comforting and exciting.

Isn’t it incredible how different cuisines can come together to create something truly extraordinary? Toyama Chukka Curry Ramen stands as a testament to the power of cultural exchange and culinary innovation. It embodies the spirit of embracing diversity and celebrating the beauty that arises when different traditions intertwine.

So, the next time you savor a bowl of Toyama Chukka Curry Ramen, remember the rich history behind this dish. It is a testament to the creativity and passion of chefs like Yoshikazu Tanaka, who dared to push the boundaries of culinary traditions. Let this fusion masterpiece transport you to a world where the flavors of India and Japan unite, creating an experience that is truly unforgettable.

Now, here’s an interesting tidbit about this dish – it’s not only a treat for your taste buds but also a feast for your eyes. The vibrant colors of the curry broth, combined with the array of toppings, make Toyama Chukka Curry Ramen a visually stunning dish. So, not only will it satisfy your cravings, but it will also make your Instagram feed look oh-so-tempting!

Toyama Chukka Curry Ramen is a culinary masterpiece that brings together the best of Japanese and Indian cuisines. Its origins lie in cultural exchange, resulting in a unique and flavorful experience that will leave you craving for more. So, gather your chopsticks, prepare your taste buds, and embark on a gastronomic journey with this extraordinary dish. Trust me, it’s a delight you won’t want to miss!

Toyama Chukka Curry Ramen

Toyama Chukka Curry Ramen starts with perfectly cooked ramen noodles. These thin and springy noodles become the canvas for a rich and fragrant curry broth. Picture thinly sliced pork belly, onions, and garlic sizzling in a pan with vegetable oil until they become tender and aromatic. Then, a medley of curry powder, soy sauce, oyster sauce, tomato ketchup, sugar, salt, and black pepper are added to the mix, creating a symphony of flavors. To enhance the depth, the broth is simmered with chicken broth, allowing all the ingredients to meld together and create a savory base that will make your taste buds dance with joy.

Toyama Chukka Curry Ramen is not just about the broth and noodles; it’s also about the delightful toppings that take it to the next level. Crispy slices of pork belly add a delicious crunch to every bite. Freshly chopped green onions bring a burst of freshness, while soft-boiled eggs add that creamy richness we all love. And for those seeking an extra umami kick, a sprinkle of nori seaweed does the trick. Trust me, the combination of these ingredients creates a harmonious balance that will have you reaching for seconds.

10 mins 15 mins Makes 4 bowls
PREP 10 mins
COOKING 15 mins
YIELD Makes 4 bowls
Thick and delicious Toyama Chukka Curry Ramen served in a huge bowl and topped with scallions, crispy pork belly, seaweed and ramen Eggs


  • 400g ramen noodles
  • 200g pork belly, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons + 2 teaspoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 green onions, chopped
  • 4 ramen eggs (Ajitsuke Tomago), halved
  • Nori seaweed, for garnish (optional)
  • Japanese ‘Rayu’ Chili Oil (optional)



  • Cook the ramen noodles according to the package instructions. Drain and set aside.Boiling Chukka Ramen noodles in a saucepan

  • In a large pot, heat the vegetable oil over medium heat. Add the pork belly slices and cook until browned and crispy. Remove the pork from the pot and set aside.

Browned pork belly fries in a frypan

  • In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
  • Add the curry powder, soy sauce, oyster sauce, tomato ketchup, sugar, salt, and black pepper. Stir well to combine.

Toyama chukka curry ramen roux cooks in a fry pan

  • Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
  • Divide the cooked ramen noodles into bowls. Ladle the curry broth over the noodles.

Spooning sauce over ramen

  • Top each bowl with the crispy pork belly slices, chopped green onions, soft-boiled eggs, and nori seaweed.
  • Use chili oil to taste.
  • Serve hot and enjoy your Toyama Curry Chukka Ramen!

Picking up a big pile of savory curry noodles with chopsticks.


Storage Tips:

  • Leftover Toyama Chukka Curry Ramen can be stored in an airtight container in the refrigerator for up to 2 days.
  • To freeze the ramen, separate the broth and noodles into separate containers. The broth can be stored in the freezer for up to 3 months, while the noodles can be stored for up to 1 month. Thaw and reheat separately before serving.
  • If storing the ramen with the broth, it’s best to keep the noodles separate until ready to serve to prevent them from becoming too soft.

Cooking Variations:

  • Customize the toppings by adding your favorite ingredients such as sliced pork, soft-boiled eggs, bamboo shoots, nori seaweed, or bean sprouts.
  • For a vegetarian version, replace the meat with tofu or cooked mushrooms.
  • Experiment with different types of noodles such as udon or soba for a unique twist on the traditional ramen.

Serving Tips:

  • Garnish the ramen with chopped green onions, sesame seeds, and a drizzle of chili oil for added flavor and presentation.
  • Serve the ramen hot and enjoy it immediately to experience the best texture and taste.
  • Accompany the ramen with a side of pickled ginger or a small bowl of soy sauce for dipping the toppings.

Bonus Tip:

  • To add an extra kick of flavor, try adding a spoonful of Japanese curry paste to the broth while simmering for a richer and spicier Toyama Chukka Curry Ramen.


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