Hokkaido-style Soy Sauce Ramen Soup Concentrate. Hokkaido-style Soy Sauce Ramen Soup Concentrate My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido. I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. Myojo concentrate Soy Sauce soup base for Japanese style ramen.

Hokkaido-style Soy Sauce Ramen Soup Concentrate Pour the seasoned soy sauce through the strainer. Press on the solids to extract extra liquid, then discard the solids. (The kelp is not reusable here but you can use the mushroom for other dishes; see the main article for ideas.) Let the soy concentrate sit at room temperature until completely cool. It's basically a noodle soup, most often made with a meat or chicken broth, and occasionally a fish-based broth.

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, hokkaido-style soy sauce ramen soup concentrate. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Hokkaido-style Soy Sauce Ramen Soup Concentrate My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido. I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. Myojo concentrate Soy Sauce soup base for Japanese style ramen.

To get started with this recipe, we must prepare a few components. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients requirements Hokkaido-style Soy Sauce Ramen Soup Concentrate:

Prepare 100 grams Ground pork.
You need 1 of packet Bonito flakes.
Need 180 ml of Whole soy bean soy sauce.
Give 1 piece - Kombu (or use kombu tea).
Require 2 pieces Ginger.

Making delicious ramen noodles can be quite difficult. Chefs in Japan usually train very hard to make quality ramen. This recipe, however, is a relatively quick and easy take on soy sauce-flavored (shoyu) ramen that you can make at home. I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen.

Hokkaido-style Soy Sauce Ramen Soup Concentrate start cooking:

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..

I've been thinking about a soup base that is made in the same way as a. Dried fish doesn't need to be simmered for their flavors to be extracted and letting them steep will do quite a lot for the broth. Next off I started making the shoyu, soy sauce tare seasoning. Pork Extracts with Rendered Pork Fat (from Bone) (Pork Extracts, Rendered Pork Fat, Salt, Mixed Tocopherols), Water, Concentrated Pork Broth (Water, Pork Femur Bone, Pork Skinless Fatback), Sugar, Salt, Soy Sauce (Water, Soybean, Wheat, Salt), Nonfat Dried Milk, Soybean Oil, Pork Extract (from bone) (Pork Extract, Salt), Monosodium Glutamate, Rendered Pork Fat (from bone) (Rendered Pork Fat. The key to getting ramen right is the broth.

So that is going to wrap this up with this special food hokkaido-style soy sauce ramen soup concentrate recipe. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!