Sapporo Miso Ramen

Updated: Jul 25, 2021



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.