Ramen Noodles is a staple in Japanese cuisine, considered a quintessential comfort food. You’ll find it served in almost every corner of the country, each region boasting its own unique variations.
In the northern city of Sapporo, try the hearty miso ramen, often topped with a slice of butter for a rich, creamy flavor. Heading south to Kagoshima, you’ll discover tonkotsu ramen, a pork-based broth with subtle hints of chicken and sardine stock.
Once a humble dish introduced by Chinese immigrants, Japanese ramen has evolved into an international sensation. Chefs around the world are now crafting artisanal ramen bowls using the finest ingredients.
Whether you’re a seasoned ramen enthusiast or simply exploring Japanese cuisine, ramen is a must-try. Its comforting flavors and satisfying texture make it a truly unforgettable experience.
The Birth of Ramen
Ramen is a beloved Japanese noodle dish with roots in China. While the exact details of its journey to Japan are still debated, it’s generally believed that in 1910, a Chinese restaurant in Asakusa, Tokyo, introduced a dish called ramen. The Chinese-style wheat noodles served in a meat or fish-based broth quickly gained popularity among the Japanese.
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Although noodle soups were already a familiar part of Japanese cuisine, the addition of kansui to ramen noodles was a significant innovation. Kansui, an alkaline solution, gives ramen its distinctive springy texture. This unique characteristic, combined with the flavorful broth and chewy noodles, set ramen apart from other Japanese noodle dishes like soba and udon.
The popularity of ramen noodles continued to grow during and after World War II. In 1945, facing a rice shortage, Japan received flour aid from the United States. As a result, school lunches began to include wheat-based dishes, including ramen. Despite temporary restrictions on street food stalls, some individuals managed to obtain flour from black market sources and use it to make ramen.
By 1950, the laws regulating wheat flour exchange were lifted, coinciding with the return of many Japanese soldiers from China. Their newfound appreciation for ramen, combined with the availability of wheat flour, led to a surge in ramen shops across the country. This period marked the birth of countless ramen variations, each with its own unique flavor profile and ingredients.
What are the different types of ramen?
Ramen noodles, offers a rich tapestry of flavors and styles. While four primary types exist, the myriad combinations of seasonings and stocks result in countless regional variations.
The four foundational types of ramen are:
- Miso Ramen: Characterized by its creamy, rich flavor, miso ramen employs miso paste as the primary seasoning.
- Shio Ramen: Known for its delicate and light taste, shio ramen utilizes salt as the primary seasoning.
- Shoyu Ramen: Offering a savory profile, shoyu ramen features soy sauce as its primary seasoning.
- Tonkotsu Ramen: Renowned for its hearty nature, tonkotsu ramen is made with a rich pork bone broth.
These base flavors can be creatively combined and adjusted to produce an infinite array of regional variations. For instance, Sapporo ramen, a popular choice, is distinguished by its harmonious blend of tonkotsu broth and miso seasoning, often garnished with local ingredients such as corn and seafood. In Fukuoka, Hakata-style ramen, characterized by its milky pork bone broth, simple toppings, and the tradition of kaedama (adding extra noodles to the hot soup), has gained significant popularity.
Beyond these major regions, smaller areas throughout Japan have developed their own unique ramen styles. Tottori is celebrated for its beef bone broth ramen, while Kasaoka ramen, a distinctive combination of soy sauce, chicken stock, and roasted chicken or bamboo shoots, is also noteworthy.
The true essence of ramen noodles lies in the appreciation of its subtle nuances, from the texture of the noodles to the precise arrangement of garnishes. Related ramen dishes, such as tsukemen, which features a concentrated soup served separately for dipping, and mazesoba, a soupless version with a strong, sauce-like seasoning, further expand the diverse landscape of ramen cuisine.
The endless possibilities and delectable flavors offered by ramen noodles make it a truly satisfying and captivating culinary experience.
How to cook Ramen noodles
Ingredients for Ramen
- 4 green onions
- 1 onion
- 1 kg pork bones
- 1 kg pork belly
- 300 ml sake
- 50 ml mirin
- 200 g brown sugar
- 600 ml dark soy sauce
- 5 eggs
- Ramen noodles (available at most supermarkets)
- Garlic
- Ginger
- Salt
- Pepper
- Dried chili peppers
- Dried seaweed
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Making the Ramen Broth
Cut 3 green onions into sections. Cut the onion into quarters. Cut the carrot and potato into thick slices. Slice the ginger thinly. Mince the garlic.
Blanch the pork bones in boiling water. Then, transfer them to a bowl of ice water.
Next, add the green onions, onion, carrot, potato, ginger, garlic, dried chili peppers, and pork bones to a pot and add 4 liters of water.
Preparing the Char Siu
Prepping the meat: Remove the skin from the pork belly. Cut the pork belly in half lengthwise, then roll it up and tie it tightly with kitchen twine. Marinate the rolled pork with salt and pepper. Sear the pork on all sides until golden brown, then simmer for about 10 minutes. Transfer the pork to an ice bath to cool quickly.
Making the braising liquid: In a pot, combine 200ml sake, 50ml mirin, minced garlic, sliced ginger, 100g brown sugar, 300ml dark soy sauce, and 1 liter of water. Bring to a boil, then add the pork and braise for 45 minutes.
Finishing the char siu: Let the pork cool completely, then slice and refrigerate.
Preparing the Soy-marinated Eggs
- Boil 5 eggs for 8 minutes, then peel them.
- In a saucepan, combine 300ml water, 100ml sake, 100ml dark soy sauce, 100g brown sugar, and sliced ginger. Bring to a boil, then remove from heat and let cool. Add the peeled eggs to the marinade.
Cooking the Ramen Noodles
Bring a pot of water to a boil. Cook the ramen noodles according to the package instructions. Be careful not to overcook them.
Assembling the Ramen
- Cut the white part of the scallions into thin strips and the green part into thin slices. Soak each part separately in ice water.
- Combine the char siu braising liquid with the remaining broth in a ratio of 1:3 to create the ramen broth.
- Place the cooked ramen in a bowl. Top with sliced char siu, halved soy-marinated eggs, and scallions. Pour the ramen broth over the toppings and garnish with a sheet of dried seaweed.
You can purchase pre-made ramen noodles at most supermarkets or specialty Asian grocery stores. For a more authentic flavor, consider using Japanese-style ramen noodles. You can customize your ramen by adding other toppings such as bamboo shoots, corn, or nori.
