Ramen is a Japanese complete dish consisting of noodles in soup
It consists of Chinese-style wheat noodles served in a meat broth, sometimes fish-based, a la soy sauce or miso and uses ingredients such as sliced pork (Char Siu), dried algae (nori), Menma, cooked bamboo marinated in soy sauce, water and raw sugar, and green onions (negi), fish rolls (Narutomaki or Naruto Kamaboko).Almost every region in Japan has its own variation of ramen, from tonkotsu (pork bone broth) to the ramen of Kyushu to the miso ramen of Hokkaido. A bowl of Ramen consists of four basic elements: broth, tare (sauce), noodles, and seasonings. Thebroth is generally a mix of pork, chicken, fish, and vegetables, a mixture of which each restaurant makes its own secret recipe. Recipes include the use of various parts of pork and poultry, some add more complex ingredients, and some continue to protect the secret recipe. Although most consumers categorize ramen into 4 main recipes, shoyu, miso, shio, and tonkotsu, many restaurants specializing in one style simply call them “ramen” on their menu.
This guide is intended to briefly explain the basic characteristics of a number of regional styles; it is only a fraction of the countless varieties of ramen served daily throughout Japan.
Tare: Also known as Kaeshi, tare is a concentrated sauce, the defining essence, at the bottom of each bowl. Shoyu tare, is the most common. It is a reduction of soy sauce and other ingredients. The tare-shoyu, miso, shio, more or less determines the “type.” Ramen Shoyu: Soy sauce, and much more. To be precise, most ramen noodles are made from soy sauce (shoyu), but the amount of flavor variations and styles within the category is immense. Miso: fermented soybean paste. Attributed many shades of brown depending on the type of miso used, it constitutes another very common category of ramen. Although only a few regions specialize in this style, many restaurants offer their miso ramen bowls as a staple dish. Shio: Literally “Salt.” Typically a shoyu soy sauce reduction at the bottom of the bowl, light in color, Shio ramen is constructed from a reduction made from dried fish, seaweed, and other salty ingredients with lots of umami. Many restaurants offer Shio ramen, but only the city of Hakodate boasts it as a local pride. Tonkotsu Soup with basic ingredient of pork bones in which ramen noodles are cooked. Unlike the varieties listed above, the name and taste of tonkotsu comes mainly from the broth rather than the tare.
1.5 liters of water 2 crushed garlic cloves 20 g of grated ginger 225g minced pork 3-4 small green onions Dry kombu
5-6 teaspoons of Miso paste 2 tablespoons of sake 1 tablespoon of soy sauce 1/2 teaspoon sugar 1/4 teaspoon chili bean paste such as Tobanjan or any chili paste
Ingredients C 2 tablespoon sesame oil Ramen Noodles 300g dry thin noodles 2L water 2 tablespoons baking soda
Yakibuta (roasted pork shoulder) boiled eggs cut in half Naruto kamaboko finely chopped green onions roasted corn with butter and salt
Instructions Prepare the seasonings (sliced yakibuta, hard-boiled eggs, green onions and cooked corn, sliced naruto), before making the soup and noodles. Once the noodles are cooked, it will be necessary to add the soup and preparations immediately or the noodles will blanch. Place Ingredients A in a large pot and let boil for 15 minutes. Drain the ingredients and leave the broth in the pot. Add ingredients B to the broth and let it simmer. In boiling water in a saucepan, add baking soda (be careful, it may splash), then add pasta. Cook the pasta according to what is suggested on the package. While the pasta is cooking, add ingredients C to the soup and stir. After cooking the pasta, immediately divide the noodles into bowls and add the soup to the noodles. Add Yakibuta slices, half of the boiled egg, 2 slices of naruto kamaboko, chopped green onions, and corn. Enjoy your meal!