Sapporo Style Ramen Recipes

HOME-MADE MISO RAMEN

Steps:

• Place a small saucepan with sake and mirin in it over low heat.
• When it starts boiling, add the remaining Miso Flavouring Base ingredients and mix well. The miso mixture becomes pasty and when small bubbles start appearing, turn the heat off.
• If you are not in a hurry, transfer the miso paste to an air-tight container and store in the fridge overnight before using to allow development of good flavour.
• Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
• Boil water in a saucepan and cook noodles as per the instructions and drain.
• While boiling the water in the saucepan, heat a frying pan with oil in it over medium high heat.
• Add ginger and pork mince and cook for 1 to 1½ minutes, breaking the mince but keeping some larger chunks.
• When the mince is cooked through, add ⅔ of copped shallots, bean sprouts and stir-fry for 30 seconds.
• Add the miso flavouring and soy sauce and stir for another 30 seconds. Turn the heat off.
• Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
• Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
• Add the noodles topped with the bean sprouts stir-fry. Sprinkle the remaining chopped shallots over and serve immediately.
• Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
• Boil water in a sauce pan and cook noodles as per the instructions and drain.
• Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
• Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
• Add the noodles. Place Yakibuta slices, menma strips, wakame seaweed and sweet corn, topped with julienned shallots, in the middle.

SAPPORO STYLE RAMEN

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.

SAPPORO STYLE CHICKEN RAMEN

Steps:

• Mix together the white and brown miso in a bowl and set aside.
• In another bowl, mix the soy, water and sugar for the eggs, then marinate the peeled eggs overnight if possible, but for at least three to four hours.
• Stir fry the bamboo in the sesame oil until dry, add the other ingredients, stir-fry again until dry and set aside.
• Now you're ready to finish the dish. Have all the ingredients laid out ready to use quickly. Have one pot on the go with the hot stock and another with boiling water, for cooking the noodles.
• Divide the miso tare between the four bowls and divide the stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.
• Cook the noodles to the texture you like, drain and divide between the four bowls. Top with bean sprouts, bamboo, pulled chicken, corn, wakame, egg, butter and chives, and serve piping hot.