Hokkaido-style Soy Sauce Ramen Soup Concentrate. Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy. Myojo concentrate Soy Sauce soup base for Japanese style ramen.
Traditionally it's paired with clear to brown chicken, seafood, and occasionally pork or beef-based broths, though these days shoyu is used willy-nilly by ramen chefs. Shōyu (醤油, "soy sauce") ramen is the oldest of the five, it has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. A wide variety of soy sauce concentrate options are available to you, such as processing type, soy sauce type, and certification. You can have Hokkaido-style Soy Sauce Ramen Soup Concentrate using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Hokkaido-style Soy Sauce Ramen Soup Concentrate
- Prepare 100 grams of Ground pork.
- You need 1 of packet Bonito flakes.
- Prepare 180 ml of Whole soy bean soy sauce.
- It’s 1 piece of Kombu (or use kombu tea).
- It’s 2 of pieces Ginger.
Hokkaido – Sapporo – Recommended Ramen – Susukino – soy sauce Ramen – brown bear Hokkaido – Sapporo – Đề xuất Ramen – xì dầu Ramen – – Susukino gấu nâu. One of the best non-fried ramen with soy sauce flavour in Japan. Learn about the types of ramen in Hokkaido, where the people have a particularly deep affinity for the delicious dish. Ramen has become more and more known in the world as the "Japanese Soul Food".
Hokkaido-style Soy Sauce Ramen Soup Concentrate instructions
- Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy..
- The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned..
- If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup..
- Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesn't boil..
- Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and it's done. Let it rest for more than a day for best results..
- Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and it's done. Use some of the noodle water as a flavor booster..
- The photo shows how the soup should look. I've topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup..
In various parts of Japan there are unique styles of ramen that are specific to the area. Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region. Shoyu ramen is the most common type of ramen and is usually what is served when the menu does. Japanese soy sauce, or shoyu, is an essential part of Japanese cuisine.