National Dishes of the World

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Ramen
Photo: Quercus acuta, CC BY-SA 4.0, Wikimedia Commons

soup

Ramen

ラーメン (rāmen)

Wheat noodles in a rich broth seasoned with soy sauce, miso or salt, topped with chashu pork, egg and spring onion.

Eaten in: Japan

Prep
30 min
Cooking
3 h
Resting
4 h
Total
7 h 30 min
Servings
4

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About the dish

Ramen came to Japan from China around the turn of the 20th century and after the war became one of the nation’s best-loved dishes, served in thousands of specialist shops. It has four elements: springy wheat noodles made with alkaline kansui water, a broth of chicken, pork, fish or seaweed, a seasoning called tare that gives it character, and toppings. By tare and broth, the main styles are shoyu with soy sauce, typical of Tokyo, miso from Sapporo, salt-based shio and creamy pork-bone tonkotsu from Hakata in Fukuoka. It is topped with slices of braised chashu pork, a soy-marinated egg, menma bamboo shoots, nori and spring onion, and eaten quickly, with loud slurping.

Main ingredients

  • ramen noodles
  • broth
  • soy sauce
  • chashu pork
  • eggs
  • spring onion
  • nori
  • bamboo shoots

More: Wikipedia (pl) Wikipedia (en)

Recipe

Ramen

https://foodmap.ominuvo.com/dish/ramen

Ingredients

4 servings

4 servings

Method

  1. Blanch the chicken in boiling water and rinse, then cover with cold water, add the ginger, garlic and onion and simmer very gently for 2.5–3 hours, skimming as needed.

  2. Add the kombu for the last 10 minutes; off the heat, add the bonito flakes, leave for 5 minutes and strain the broth.

  3. Meanwhile brown the pork roll in a pot, add the soy sauce, mirin, sake, 300 ml water and the sugar, and braise covered for 2 hours, turning now and then.

  4. Boil the eggs for 6.5 minutes, chill in iced water, peel and soak in the cooled pork braising liquid for at least 4 hours.

  5. Put 2–3 tbsp of the braising liquid into each bowl as tare and pour in about 400 ml hot broth; adjust to taste.

  6. Cook the noodles according to the packet, drain well and add to the bowls.

  7. Top with slices of pork, halved eggs, spring onion, nori and menma and serve at once.

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