Sapporo Style Ramen Recipes

SAPPORO STYLE RAMEN

Steps:

• Make 5 cups of dashi stock. When dashi stock is ready, keep it aside.
• Meanwhile, cut all the ingredients into small pieces.
• In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside.
• In a Dutch oven or large pot, heat oil on medium high and saute onion and garlic until they are well coated with oil (3-5 minutes).
• Add cut vegetables and mix well. Pour dashi stock into the large pot. Add the meat and bring the soup to a boil.
• Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put.
• Add miso using a strainer. If you don't have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso.
• Add corn and return soup to a simmer while noodles are cooking (DO NOT BOIL).
• In a stockpot full of water, cook fresh ramen noodles to desired consistency.
• Divide noodles between bowls and ladle broth over the noodles. Place one tsp of butter in the center of each bowl on top and surround with garnishes of bean sprouts, green onions, red pepper flakes, and ground pork.

SAPPORO STYLE CHICKEN RAMEN

Steps:

• Mix together the white and brown miso in a bowl and set aside.
• In another bowl, mix the soy, water and sugar for the eggs, then marinate the peeled eggs overnight if possible, but for at least three to four hours.
• Stir fry the bamboo in the sesame oil until dry, add the other ingredients, stir-fry again until dry and set aside.
• Now you're ready to finish the dish. Have all the ingredients laid out ready to use quickly. Have one pot on the go with the hot stock and another with boiling water, for cooking the noodles.
• Divide the miso tare between the four bowls and divide the stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.
• Cook the noodles to the texture you like, drain and divide between the four bowls. Top with bean sprouts, bamboo, pulled chicken, corn, wakame, egg, butter and chives, and serve piping hot.