Matt’s Culinary World Adventure
Matt’s Culinary World Adventure
Sapporo Style Ramen
Intro:
I remember coming off the ski slopes in Hokkaido and warming up with a warm bowl of ramen. I made quite of few variations when it came to the toppings. Also, I was unable to find miso in our local grocery store so I used the miso from a miso soup packet. Also, I did not find baby corn so I ended up using sweet corn giving it an American spin on it. This recipe is my, quite liberal, variation of that found in the cook book referenced below.
Ingredients:
9 oz. of Ramen Noodles (Udon if Ramen can’t be found)
Broth: 4 Spring Onions (Scallions)
3 inch Ginger Root
Chicken Broth or Stock
1 Large Onion
4 Garlic Cloves
1 Large Carrot
1 Egg Shell (This is the weirdest ingredient)
1/2 cup of Sake
6 T Miso
2 T Shoyu
Salt (as needed to taste)
Pork Topping:
4 oz. of Pork Roast
2 T Extra Virgin Olive Oil (Or Vegetable Oil)
Other Toppings:
2 inch length of Carrot
12 Snow Peas (Mangetouts)
1/2 cup of Sweet Corn
2 Spring Onions (Scallions)
1 cup of Bean Sprouts
2 Garlic Cloves
Chili Oil (Sparingly)
Directions:
I.bruise spring onions and quartered garlic with side of chefs knife (or any other large blunt object if you are too chicken to use the side of a knife).
I.In a large pot add 9 cups of water, chicken stock, sake, egg shell, carrot roughly chopped, onion quartered, garlic peeled, bruised onions and garlic. Bring to boil and let simmer till the broth has reduced by half.
II.Peel and Half carrot lengthwise, then cut into 1/8” thick slices. Boil the carrot, snow peas and corn.
III. In a skillet heat up oil. Add pork and brown on both sides. Add bean sprouts. reduce heat to medium and cover pork and bean sprouts with some of the soup broth. Cook for 5 min.
IV. Cook Noodles as per instruction on packaging.
V. Bring broth back to boil. Take 1/4 cup and mix shoyu and miso. Add back into broth and stir.
VI.Place cooked noodles in 4 bowls and cover with broth.
VII.Add bean sprouts and pork on top of noodles. Add other toppings. Add chili oil to taste (the chili oil is very strong so add sparingly). Enjoy!
Adapted From Cook Book:
Kazuko, Emi. Japanese Cooking The Traditions,
Techniques, and Recepes. London: Hermes
House, 2003.
Saturday, January 9, 2010