Hokkaido Miso Ramen Recipe
Recipe information
Make Hokkaido Miso Ramen in just 6h . chicken & pork broth. pork fat. butter. dashi. miso tare. Topped with: chashu pork. ajitsuke tamago. grilled shishito pepper. corn. roasted garlic. burnt garlic oil. negi. furikake.
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Ingredients
Broth & Base
Miso Tare & Oils
Noodles & Garnish
Broth & Base
1. Blanch and clean bones
Place chicken and pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes. Drain and rinse the bones and the pot to remove scum. Return cleaned bones to the pot.
2. Build the broth
Add 3800 ml fresh cold water to the pot with the cleaned bones. Add pork fat, halved onion, carrot, leek, smashed garlic, ginger, and dried shiitake. Bring to a simmer over medium heat, then reduce to very gentle simmer. Skim foam and impurities in the first 20–30 minutes and occasionally thereafter.
3. Simmer
Simmer gently, uncovered, for 4–6 hours (4 hours minimum, up to 6 for deeper flavor). Maintain a very low simmer so the broth remains clear rather than cloudy. Top up with a little boiling water if volume drops significantly.
4. Infuse dashi
In the last 20 minutes of simmering, place kombu in a heatproof bowl with 300 ml hot broth and let steep 10 minutes (do not boil kombu). Add katsuobushi to the steeped kombu, steep 5 minutes, then strain the liquid through a fine sieve or cheesecloth into the main pot. Alternatively, add kombu 20 minutes before finishing and remove right before adding katsuobushi; then skim and strain.
5. Finish and season base broth
After simmering, strain the broth through a fine mesh sieve into a clean pot. Press solids lightly to extract flavor, then discard solids. Stir in 2 tablespoons salt and taste; adjust to preference. Keep broth warm over very low heat until assembly.
Miso Tare & Oils
6. Make miso tare
Combine red miso and white miso in a bowl. In a small saucepan, combine mirin, sake, soy sauce, and brown sugar; bring to a low simmer until sugar dissolves (1–2 minutes). Remove from heat and whisk in the miso paste until smooth and fully incorporated. Add roasted garlic paste and stir until uniform. Keep warm.
7. Prepare burnt garlic oil (mayu) if not pre-made
Thinly slice 3 garlic cloves. Heat 2 tablespoons neutral oil in a small heavy skillet over medium-low heat. Fry the garlic slices slowly until deep brown but not burned — about 6–8 minutes. Remove garlic slices and reserve. Increase heat briefly and carefully add 2 tablespoons additional oil, then add the browned garlic back and stir; transfer to a heatproof jar. Add 1 teaspoon toasted sesame oil and let cool. For a darker, smoky mayu, continue cooking garlic until almost black in small batches then strain into oil. Store a few hours before use to let flavors meld. (Recipe assumes 3 tsp ready-to-use per bowl.)
8. Melted pork fat & butter
Gently melt 60 g unsalted butter with 120 g pork fat in a small saucepan over low heat until combined and smooth. Keep warm; this will be spooned into bowls during plating for Hokkaido-style richness.
Noodles & Garnish
9. Prepare chashu (if starting from prepared rolled pork)
If your chashu is already prepared and sliced, warm slices briefly in a pan with a splash of its braising liquid or in a low oven (140°C) for 5–8 minutes until heated through. If making chashu from raw pork belly, braise in soy-sake-mirin mixture for 2–3 hours separately (not covered here).
10. Soft-marinated eggs (ajitsuke tamago) — if not already done
Bring 4 eggs to a gentle boil for 6–6.5 minutes for runny yolks, then transfer to an ice bath immediately for 5 minutes. Peel and marinate in 4:1 soy sauce:mirin mixture (enough to cover, about 200 ml) for 4–12 hours in the refrigerator. Remove before plating.
11. Char shishito peppers
Heat a skillet or grill to high and add 1 tsp vegetable oil. Grill or sear shishito peppers for 2–3 minutes per side until blistered and slightly charred. Sprinkle with a pinch of salt and keep warm.
12. Sauté corn
In a small skillet, heat 1 tsp sesame oil over medium heat. Add 200 g corn kernels and sauté 3–4 minutes until lightly golden. Season with a pinch of salt. Keep warm.
13. Roast garlic (for topping)
If using whole garlic cloves for topping, roast peeled cloves at 200°C for 20–25 minutes until soft and golden. Alternatively use the reserved browned garlic from the mayu step. Keep warm.
14. Cook noodles
Bring a large pot of water to a vigorous boil. Cook fresh ramen noodles according to package or 60–90 seconds for fresh medium-wavy noodles; if frozen, follow package instructions (usually 90–120 seconds). Stir to separate and avoid overcooking. Reserve 1 cup (240 ml) hot broth per bowl and then quickly drain the noodles in a colander.
15. Assemble each bowl
For each bowl: place 1 portion of noodles into a warmed ramen bowl. Add 3–4 tablespoons (45–60 ml) miso tare to the bottom of the bowl (adjust to taste). Ladle ~600–700 ml hot broth into the bowl over the noodles, stirring briefly to dissolve the tare. Spoon 1/2 tablespoon melted pork fat + 1/2 tablespoon butter on the surface of each bowl so it melts into the broth. Drizzle ~3/4 teaspoon burnt garlic oil (mayu) over each bowl (adjust to taste).
16. Top and finish
Arrange 3–4 slices of warmed chashu pork on one side of the bowl. Halve one ajitsuke tamago and place halves yolk-side up. Add 2 blistered shishito peppers, a heaping 2–3 tablespoons sautéed corn, and 2 roasted garlic cloves. Scatter sliced negi across the bowl, then sprinkle 1/2 teaspoon furikake over the chashu and negi. Optionally add an extra drizzle of pork fat or mayu for finish. Serve immediately.
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