Sapporo Recipe
Make Sapporo Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodle Preparation
Broth
Toppings
Method
Noodle Preparation
- 1
Cook the Noodles
Bring 2 liters of water to a boil in a large pot. Add the Sapporo-style ramen noodles and cook according to package instructions, usually around 4-5 minutes until al dente. Drain the noodles and set them aside.
Broth
- 2
Prepare the Broth
In a large pot, combine the chicken bones, pork bones, and 2.5 liters of water. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 5 hours, skimming off any impurities that float to the surface.
- 3
Flavor the Broth
After 5 hours, add the soy sauce, miso paste, mirin, garlic cloves (smashed), ginger (sliced), and spring onions (cut into large pieces) to the pot. Continue to simmer for another 30 minutes to allow the flavors to meld together.
- 4
Strain the Broth
Once the broth is ready, strain it through a fine-mesh sieve to remove the solids, returning only the liquid to the pot. Keep the broth warm over low heat until ready to serve.
Toppings
- 5
Prepare the Toppings
While the broth is simmering, prepare the toppings. Slice the chashu pork into thin pieces, soft-boil the eggs (boil for 6-7 minutes and then plunge into ice water), and slice the menma into strips.
- 6
Assemble the Ramen
In a serving bowl, place a portion of the cooked ramen noodles. Ladle the hot broth over the noodles. Top with chashu pork, a soft-boiled egg (halved), menma, nori sheets, corn kernels, and a sprinkle of chopped spring onions.
