Sapporo Miso Ramen

Updated: Jul 25



Intro:


This style of cooking miso ramen originates from Sapporo that is in the north of Japan. This dish usually takes a few days to prepare but for this recipe I managed to narrow it down to 2 days. I will split the recipe up into day 1 and day 2 to make things easier. There is something really rewarding about making absolutely everything from scratch, therefore, this recipe does take some time and effort but most definitely worth it. I decided to hand roll and cut the noodles however if I'm honest it took forever, and by using a pasta machine makes things so much easier. The noodles are a 40% hydration noodle and may seem quite dry at first but will get easier throughout rolling. This recipe contains many recipes within but don't be intimidated as the final result is most defiantly worthwhile. With all that said let's get straight to it.



To serve 4

Ingredients:


Ramen Noodles:


500g strong bread flour

200ml cold water

5g sodium carbonate (baked bicarbonate of soda)

5g salt

cornflour for dusting


Broth:


1 kilo pork bones

6 chicken wings

200g pork rind

2 x 10cm squares kombu

1 leek

1 onion

6 dry shiitake mushrooms

1 whole garlic bulb

100g ginger

1 large potato

salt


Miso Tare:


125ml sake

150g red miso

150g white miso

14g light brown sugar

8g sesame seeds


Chashu:


1 belly pork slab

500ml water

250ml light soy

125ml mirin

6 garlic cloves

2 spring onions

3 tbsp brown sugar

2 tbsp honey

2 star anise


Toppings:


200g pork mince

2 whole sweetcorn

4 spring onions

4 eggs

2 carrots

2 garlic cloves

3cm piece ginger

1/2 onion

2-3 tsp korean chilli paste

chilli oil (optional)



Day 1:




Method:


  1. Let's start with the noodles, begin baking 5g of bicarbonate of soda in an oven set at 120°c for 1 hour. When ready the bicarbonate of soda is now sodium carbonate (take care when handling). Now in a large mixing bowl add 500g bread flour, 5g sodium carbonate and 5g of salt. Mix together then slowly add 200ml of water constantly mixing vigourosly with chopsticks. You want to ensure that all the flour absorbs all of the water therefore its vital to add the water in stages. When all the water is mixed well the flour should almost look like a crumble with no large pieces of dough. When ready place into a ziplock bag and rest for 30 minutes.



2. After 1/2 an hour of resting, work the dough in the ziplock bag so it starts to transform into a solid piece of dough (its common to place a towel over the ziplock bag and step onto the dough until its formed or you can use your hands if that seems a bit strange). When the dough is formed into a flat dough shape allow to rest in the zip lock bag again for a further 1/2 hour.



3. After resting again remove from the ziplock bag and place onto a work surface lightly dusted with cornflour. Roll the dough with a rolling pin to make the dough much thinner and easier to work with roughly 30cm by 15cm (this may take some effort). When ready cut the dough into 2 equal pieces.



4. At this point you could now pass the each piece of dough through a pasta machine, but I choose to roll by hand which in all honesty took what seemed to be forever so best use a pasta machine if you can. Fold each piece of dough in half then continue to roll each piece of dough until a long piece of rectangular dough is formed. Use the rolling pin to assist you by rolling the dough onto the rolling pin. When the dough is roughly 1.4mm thick the dough is ready to cut. Again using a pasta machine will make life so much easier for you if you have one...



5. To cut the dough firstly lightly dust again with cornflour then overlap the dough onto itself to make it easier to cut. Now slice the noodles thinly to make ramen noodles. When all cut place onto a tray lightly dusted with cornflour and store in the fridge over night to slightly dry.



6. When the noodles are prepared we can also make the tare, add 125ml of sake to a pan and bring to a boil. Now add 150g red miso and 150g white miso and mix until the miso absorbs all of the sake. Cook on a low heat until the tare thickens then when ready remove from the heat and add 14g light brown sugar and 8g of toasted sesame seeds. Mix well and allow to cool, then when ready store in the fridge overnight.




Day 2:


  1. Lets start with the broth, in a large pan add all of the chicken wings, pork bones and pork rind and fill with water. Bring the pan up to a boil and boil the bones for approximately 15 minutes to make all of the scum from the bones rise to the top. Drain off the bones and wash under cold water then add to a fresh pan filled with water and place onto a high heat.



2. Now add to the broth 2 pieces of kombu, 1 chopped leek, 1 whole garlic bulb sliced in to 2, 1 sliced white onion, 1 peeled potato, 100g sliced ginger and 6 dry shitake mushrooms. Bring the broth up to a boil, then turn down to a simmer. Place a lid on the broth and cook slowly for at least 5 hours. (You could use a pressure cooker if you prefer to cut the time down to 2 hours).




3. Whilst we are waiting on the broth to cook we can now prepare the other ingredients, start with the chashu. Roll the pork belly slab into a tight cylinder then tie the pork tightly with kitchen string. Add the tied belly pork to a pan and add 500ml of water, 250ml light soy, 125ml mirin, 3 tbsp light brown sugar, 2 tbsp honey, 6 crushed garlic cloves, 2 spring onions and 2 star anise. Cook the chashu with a lid on on a medium heat for 2 hours turning the pork every 30 minutes. When cooked the pork should almost have a slight wobble, allow to cool and store in the fridge to chill. Keep the remaining chashu stock as we will use this for the soy eggs.



4. As for the eggs simply boil for 6 minutes, chill in ice water then peel. Add the eggs to a small bowl with the chilled chashu stock and allow them to sit for at least 1 hour in the stock.



5. Now back to the stock, when the cooking time of the broth has ellapsed the broth should almost look creamy and white in colour. Remove the large bones and kombu from the broth and blitz with a stick blender to make it slightly thicker and creamier. Pass the stock through a fine sieve using a ladle to assist. When all the stock is passed place into a large pan and season generously with salt. (Passing the stock may take some effort, but its important to extract all that flavour).



6. Now just a few last things to prepare before we are about to serve. When the chashu has cooled cut into thin slices then lightly blowtorch to reheat or place briefly under a salamander. For the rest of the toppings finely slice spring onions, char and slice the sweetcorn, cut the carrot and onion into a julienne, finely chop ginger and garlic, and place the mince pork to one side. To make a garlic oil simply fry garlic in a generous amount of oil until the garlic becomes golden brown. Remove the garlic and place the oil to one side.




7. Now everything is ready we can now prepare the ramen, in a pan add a drizzle of oil and add the pork mince, chopped garlic, ginger, carrot and onion. Fry until the pork is cooked then add a few tsps of Korean chilli paste and mix. Now ladle in some of the broth and 2-3 tbsps of the miso tare. Bring up to the boil and adjust the seasoning by adding either more tare or more stock if too strong. Just before serving add the noodles in batches to boiling water and cook for 1 minute or until cooked (depending how thick you cut the noodles). repeat this process until there's enough servings,



8. To build each bowl of ramen start by drizzling some of the garlic oil and chilli oil to the bottom of the bowl. When the noodles are cooked place into the bowl then ladle over the finished broth. Now add slices of chashu, the soy egg, sweetcorn and some finely sliced spring onions. Drizzle a little more chilli oil on top if you like then take a deep breath as you have earned it and have that noodle dream!!! Hope you enjoy this recipe...



Additional notes:


This recipe most definitely takes what seems to be forever to make! Its perfectly fine if you want to make things simple by just buying instant ramen noodles but do so with a small touch of guilt as fresh ramen noodles taste so much better! I also recommend using a pasta machine and cutter for the noodles as this will also save you so much time and effort. If your wondering if the ramen dough is dry your spot on as they are a 40% hydration noodle that should be quite dry to work with at first. Take whatever you like from this recipe as there are many recipes within. Have fun going on a ramen adventure!!!







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