Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, hokkaido-style soy sauce ramen soup concentrate. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Hokkaido-style Soy Sauce Ramen Soup Concentrate is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Hokkaido-style Soy Sauce Ramen Soup Concentrate is something which I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:
- Prepare 100 grams Ground pork
- Make ready 1 packet Bonito flakes
- Take 180 ml Whole soy bean soy sauce
- Prepare 1 piece Kombu (or use kombu tea)
- Prepare 2 pieces Ginger
Add boiled noodles and desired toppings. In a small saucepan, put the dried kelp, mushroom, soy sauce, sake, and water. Lower the heat and add chicken soup stock and kombu dashi soup stock to the pan and bring to a boil. Add sugar, salt, sake, and soy sauce to the soup and bring to a boil again.
Steps to make 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.
- 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 the meantime, boil water in a large pot. Add chukamen noodles to the boiling water and cook for a few minutes, or follow package directions. I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. 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.
So that’s going to wrap this up for this exceptional food hokkaido-style soy sauce ramen soup concentrate recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
