Hokkaido-style Soy Sauce Ramen Soup Concentrate
Hokkaido-style Soy Sauce Ramen Soup Concentrate

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, hokkaido-style soy sauce ramen soup concentrate. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Plenty of Soy Sauce Ramen to Choose From. Great Prices on Soy Sauce Ramen. Hokkaido-style Soy Sauce Ramen Soup Concentrate My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido.

Hokkaido-style Soy Sauce Ramen Soup Concentrate is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Hokkaido-style Soy Sauce Ramen Soup Concentrate is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:
  1. Get 100 grams Ground pork
  2. Get 1 packet Bonito flakes
  3. Take 180 ml Whole soy bean soy sauce
  4. Take 1 piece Kombu (or use kombu tea)
  5. Make ready 2 pieces Ginger

Dried fish doesn't need to be simmered for their flavors to be extracted and letting them steep will do quite a lot for the broth. Next off I started making the shoyu, soy sauce tare seasoning. Pour the seasoned soy sauce through the strainer. Press on the solids to extract extra liquid, then discard the solids. (The kelp is not reusable here but you can use the mushroom for other dishes; see the main article for ideas.) Let the soy concentrate sit at room temperature until completely cool.

Instructions to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:
  1. Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy.
  2. The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned.
  3. If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup.
  4. Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesn't boil.
  5. Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and it's done. Let it rest for more than a day for best results.
  6. Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and it's done. Use some of the noodle water as a flavor booster.
  7. The photo shows how the soup should look. I've topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup.

Soy sauce has umami in itself but I thought adding konbu would boost the amount of umami. Simply add the Home-made Ramen Soup to the soy sauce flavouring base to make a shōyu ramen soup. I will post recipes for salt flavouring and miso flavouring in due course. Myojo concentrated tonkotsu soup base for Japanese style ramen. Abura soba, or "oil noodles," is a soup-less dish consisting of cooked ramen noodles dressed with flavored oil and tare, a seasoned sauce that is generally soy based.

So that is going to wrap it up with this exceptional food hokkaido-style soy sauce ramen soup concentrate recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!