Best Sapporo Style Ramen Recipes

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SAPPORO STYLE RAMEN



Sapporo Style Ramen image

In 1955, a customer at the noodle house Aji no Sampei in Sapporo, Japan asked the chef to add noodles to his pork and miso soup and a new classic was born. Sapporo Ramen was the first regional ramen to take off in the 1960's across Japan and the city remains a ramen mecca, boasting a "Ramen Alley" with over a dozen shops.

Provided by Member 610488

Categories     Stocks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

5 cups dashi stock
1/2 tablespoon sesame oil
1 boneless pork chop, cut into small pieces
1 piece fresh ginger (1 inch)
1 tablespoon vegetable oil
1 onion, cut into 1/2 inch dice
1 teaspoon garlic or 1 garlic clove, minced
1 daikon radish, sliced julienne (2 inches)
1/2 burdock root, if available
2 taro root, if available
1/2 carrot, sliced julienne
2 tablespoons white miso
3 tablespoons brown miso
1 cup frozen corn kernel, thawed drained
1 -2 lb fresh ramen noodles (figure about 1/2 lb noodles per bowl)
4 -6 teaspoons fresh unsalted butter (do not use margarine)
1 cup bean sprouts (garnish)
1 green onion, thinly sliced (garnish)
2 tablespoons red pepper flakes
1/2 cup cooked ground pork

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.

Nutrition Facts : Calories 807.3, Fat 32.4, SaturatedFat 13.3, Cholesterol 41.2, Sodium 3142.9, Carbohydrate 105, Fiber 9.1, Sugar 8.2, Protein 28.9

SAPPORO STYLE CHICKEN RAMEN



Sapporo Style Chicken Ramen image

Make and share this Sapporo Style Chicken Ramen recipe from Food.com.

Provided by Member 610488

Categories     Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

200 g white miso
200 g brown miso
100 ml regular soy sauce
100 ml water
10 g sugar
4 soft-boiled eggs, peeled
200 g bamboo shoots, drained
5 g sesame oil
100 g regular soy sauce
10 g sugar
2 g red chili pepper flakes
1 1/4 liters hot chicken stock, strained
400 g cooked chicken (chicken breast or thigh cooked in the hot stock, then pulled off the bone in strips and dressed with)
110 g good-quality fresh ramen noodles (at a pinch, you could use another type of noodle)
200 g bean sprouts, blanched
100 g frozen corn kernels, thawed drained
10 g wakame seaweed (rehydrated in cold water for one hour, then drained and set aside)
60 g unsalted butter, cut into four equal slices
20 g chives, thinly sliced

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.

Nutrition Facts : Calories 825.1, Fat 36.4, SaturatedFat 14.9, Cholesterol 293.2, Sodium 8532.9, Carbohydrate 65.3, Fiber 9.3, Sugar 17.4, Protein 62.2

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