Sapporo Miso Ramen Recipe

Blanch the pork bones: place bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Skim scum, then drain bones and rinse under hot water, scrubbing away any residue.

Clean the pot and return bones to the pot. Add 5 liters fresh water, smashed ginger, smashed garlic, halved onion, kombu, and dried shiitake. Bring to a gentle simmer over medium-high heat.

Once simmering, lower heat to maintain a gentle simmer (small bubbles). Simmer uncovered for 6–8 hours, occasionally skimming fat and scum. If liquid reduces too much, top up with a little hot water to keep bones submerged.

In the last 30 minutes of simmering, add soy sauce, sake and mirin. Taste and season with sea salt to taste. Remove kombu after 20 minutes to avoid bitterness if desired. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Keep broth hot until serving.

Combine white and red miso in a small bowl. Add sesame oil, melted pork fat (or lard), grated garlic and soy sauce. Whisk until smooth. Warm slightly (microwave for 10–15 seconds or stir into a small amount of hot broth) so it becomes spoonable but do not boil.

Divide tare among serving bowls — about 1½ tablespoons miso tare per bowl (adjust to taste).

Roll the pork belly into a tight log and tie with kitchen twine every 1–1½ inches to hold shape.

In a medium saucepan combine soy sauce, sake, mirin, brown sugar, water, smashed ginger, garlic cloves and green onion. Add the rolled pork belly and bring to a gentle simmer over medium heat.

Cover and simmer gently for 1¼–1½ hours, turning the roll occasionally to braise evenly. Alternatively, braise at 275°F (135°C) in a covered oven-safe pot for 1½–2 hours.

Once tender, remove pork and cool in the braising liquid to room temperature (or refrigerate in liquid for several hours or overnight) so it absorbs flavor. When cool, slice into 6–8 mm thick rounds. Reserve some braising liquid to warm and spoon over slices when serving.

Bring a medium saucepan of water to a simmer. Carefully lower eggs in and cook exactly 6½ minutes for a jammy yolk (adjust ±30 seconds depending on egg size and altitude).

Immediately transfer eggs to an ice bath for 5 minutes to stop cooking. Gently peel shells.

Prepare marinade by combining soy sauce, mirin, water and sugar in a container large enough for eggs. Stir until sugar dissolves.

Place peeled eggs in the marinade, ensuring they are mostly submerged (use a small plate to weigh them down). Refrigerate for at least 4 hours and up to 24 hours for deeper flavor. For service, slice each egg in half lengthwise.

If using dried wakame, rehydrate in cold water for 5–10 minutes, then drain and squeeze out excess water.

Cook ramen noodles according to package directions in a large pot of rapidly boiling water (usually 1–3 minutes for fresh noodles). Do not overcook. Reserve a small cup of noodle cooking water.

While noodles cook, warm the strained broth to a rolling hot temperature. Taste and adjust with reserved noodle water or a little more salt if needed.

To assemble one bowl: spoon 1½ tablespoons miso tare into the bottom of the bowl. Ladle 600 ml (about 2½ cups) very hot broth into the bowl and stir to dissolve tare evenly.

Add cooked noodles to the bowl, using tongs to transfer and allowing excess water to drain. Arrange 2–3 slices of chashu pork, half a marinated egg, about 2 tablespoons bamboo shoots, 2 tablespoons corn, 1–2 tablespoons wakame, and a handful of sliced scallion white and green parts on top.

Garnish each bowl with a sheet or strip of nori tucked into the side, a sprinkle of toasted sesame seeds and a drizzle of chili oil if desired. Serve immediately.