Hakodate Style Ramen Recipes

HAKODATE STYLE RAMEN

Hakodate Style Ramen image

Ramen came to Hakodate the same way it did for the rest of Japan, via Chinese immigrants. The Cantonese, who settled in Hakodate, served up a thin chicken and pork soup to which noodles were added. Hakodate is the only city in Japan to claim shio (salt) ramen as it's own.

Provided by Member 610488

Categories Stocks

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken wings, and thighs
4 lbs pork bones
1 tablespoon salt
1 -2 lb fresh ramen noodles, boiled and drained (about 1/2-3/4 lb per bowl)
1/2 lb Chinese barbecue pork (Char Siu) or 1/2 lb japanese braised pork (Buta No Kakuni)
4 -6 eggs, hard cooked cut lengthwise in half (simmered in 1 cup char siu marinade with 1/2 cup water for flavor)
1 (6 ounce) package dried bamboo shoots, soaked and boiled to soften (garnish)
2 scallions, chopped (garnish)
1 sheet nori, seaweed cut julienne

Steps:

Choose soup bones that have joints and cartilage for maximum flavor. Bring the pot of water to a boil and add the pork bones and keep it boiling for about 10 minutes. Then dump out all the bones and liquid into a colander. Rinse the bones to remove blood and other impurities.
Clean the pot, fill it with water again. When the pot boils, add the pork bones, the chicken wings and thighs and 1 tbsp of salt. Keep the pot on medium-high for at least 3 hours. I did twice as long. You want the stock to boil so that the flavor can be extracted from the bones and meat and turn the liquid milky. Taste and adjust if necessary. When it is time to take off the stove, skim the fat off the top and strain out the bones and the meat. Discard the bones and the meat. Return broth to just under a boil.
Assemble all your ingredients like char siu, hard-boiled eggs, ramen noodles, and bamboo shoots. In each bowl, a portion of noodles topped by the pork and hard boiled eggs. Add the broth over the noodles. Garnish with bamboo shoots, scallions and seaweed.

Nutrition Facts : Calories 831.8, Fat 40.8, SaturatedFat 15.2, Cholesterol 273.4, Sodium 4209.6, Carbohydrate 75, Fiber 3.7, Sugar 3.4, Protein 40.2

COPYCAT RAMEN

Copycat Ramen image

My version of the TikTok ramen recipe. Made with complex carbs and veggies!

Provided by Amber Lindquist

Time 25m

Yield 1

Number Of Ingredients 11

Ingredients

1 (3 ounce) package ramen noodles (without flavor packet)
1 ½ tablespoons soy sauce
1 teaspoon white sugar
½ teaspoon fish sauce
⅔ cup shredded napa cabbage
1 tablespoon butter
⅓ cup shredded carrots
1 clove garlic, minced
½ cup bean sprouts
2 teaspoons everything bagel seasoning
2 teaspoons furikake (seaweed and sesame rice seasoning)

Steps:

Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.

Nutrition Facts : Calories 632.5 calories, Carbohydrate 75 g, Cholesterol 30.5 mg, Fat 26.8 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 14.4 g, Sodium 2954.9 mg, Sugar 12.9 g

SAPPORO STYLE RAMEN

Sapporo Style Ramen image

In 1955, a customer at the noodle house Aji no Sampei in Sapporo, Japan asked the chef to add noodles to his pork and miso soup and a new classic was born. Sapporo Ramen was the first regional ramen to take off in the 1960's across Japan and the city remains a ramen mecca, boasting a "Ramen Alley" with over a dozen shops.

Provided by Member 610488

Categories Stocks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

5 cups dashi stock
1/2 tablespoon sesame oil
1 boneless pork chop, cut into small pieces
1 piece fresh ginger (1 inch)
1 tablespoon vegetable oil
1 onion, cut into 1/2 inch dice
1 teaspoon garlic or 1 garlic clove, minced
1 daikon radish, sliced julienne (2 inches)
1/2 burdock root, if available
2 taro root, if available
1/2 carrot, sliced julienne
2 tablespoons white miso
3 tablespoons brown miso
1 cup frozen corn kernel, thawed drained
1 -2 lb fresh ramen noodles (figure about 1/2 lb noodles per bowl)
4 -6 teaspoons fresh unsalted butter (do not use margarine)
1 cup bean sprouts (garnish)
1 green onion, thinly sliced (garnish)
2 tablespoons red pepper flakes
1/2 cup cooked ground pork

Steps:

Make 5 cups of dashi stock. When dashi stock is ready, keep it aside.
Meanwhile, cut all the ingredients into small pieces.
In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside.
In a Dutch oven or large pot, heat oil on medium high and saute onion and garlic until they are well coated with oil (3-5 minutes).
Add cut vegetables and mix well. Pour dashi stock into the large pot. Add the meat and bring the soup to a boil.
Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put.
Add miso using a strainer. If you don't have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso.
Add corn and return soup to a simmer while noodles are cooking (DO NOT BOIL).
In a stockpot full of water, cook fresh ramen noodles to desired consistency.
Divide noodles between bowls and ladle broth over the noodles. Place one tsp of butter in the center of each bowl on top and surround with garnishes of bean sprouts, green onions, red pepper flakes, and ground pork.

Nutrition Facts : Calories 807.3, Fat 32.4, SaturatedFat 13.3, Cholesterol 41.2, Sodium 3142.9, Carbohydrate 105, Fiber 9.1, Sugar 8.2, Protein 28.9

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