Large Sapporo Recipe
Make Large Sapporo Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (1.5 cups), sugar (1 tsp), and active dry yeast (2 tsp). Stir gently and let it sit for about 5-10 minutes until foamy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tsp). Create a well in the center and add the activated yeast mixture and olive oil (2 tbs).
- 3
Knead the Dough
Mix the ingredients until a rough dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Soup Preparation
- 5
Prepare Broth
In a large pot, combine chicken broth (6 cups), soy sauce (0.5 cups), and miso paste (3 tbs). Bring to a simmer and let it cook for about 15 minutes to blend the flavors.
Noodle Preparation
- 6
Cook the Noodles
In a separate pot, bring water to a boil. Add sapporo-style ramen noodles (4 cups) and cook according to package instructions (usually about 3-5 minutes). Drain and set aside.
Assembly
- 7
Prepare Toppings
While the noodles cook, prepare the toppings: slice the chashu pork (2 cups), chop the green onions (0.5 cups), and soft-boil the eggs (4 eggs).
- 8
Serve
In serving bowls, place a portion of cooked ramen noodles, ladle the hot broth over the noodles, and arrange the toppings (chashu pork, green onions, nori, bamboo shoots, and soft-boiled egg) on top. Serve immediately.