Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, hokkaido-style soy sauce ramen soup concentrate. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Nissin RAOH Umami Miso Ramen is loaded with the wonderful earthy flavor of miso and comes with broad This is a quick way to get the rich meaty flavor of the pork, as well as some fat into the soup. Myojo concentrate Soy Sauce soup base for Japanese style ramen. Japanese food recipe/Home made cooking/Mom/Baby/House wife/Life vlog/Cooking show/Hamburger steak/Asian.
Hokkaido-style Soy Sauce Ramen Soup Concentrate is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Hokkaido-style Soy Sauce Ramen Soup Concentrate is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have hokkaido-style soy sauce ramen soup concentrate using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:
- Prepare 100 grams Ground pork
- Take 1 packet Bonito flakes
- Take 180 ml Whole soy bean soy sauce
- Get 1 piece Kombu (or use kombu tea)
- Take 2 pieces Ginger
Sake is an essential ingredient as soy sauce and mirin in Japanese cooking. In this recipe, sake removes the unwanted. One of the best non-fried ramen with soy sauce flavour in Japan. Dosanko ramen or Hokkaido ramen is the combination of miso and tonkotsu broth.
Instructions 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.
Furthermore, to be called a Dosanko style ramen, the soup and broth must be cooked in a Chinese wok with other vegetables I like Shoyu Ramen. The soy sauce flavored ramen is one of my most favorite parts. Shoyu: Japanese soy sauce is a popular ramen seasoning in the Kanto region of central Japan, originally emanating from Yokohama. 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. Shoyu Tare is the soy sauce seasoning and concentrated flavor base used in Japanese Shoyu Ramen.
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