Asahikawa Shoyu Ramen
Hokkaido's other great ramen — Asahikawa's clear, double-soup shoyu broth with a thin film of lard keeping it piping hot.
Ingredients
| 4 portions | Thin curly ramen noodles | |
| 4 tablespoons | 60 ml | Soy sauce |
| 1 tablespoon | 15 ml | Mirin |
| 1 teaspoon | 5 ml | Sake |
| 3 cups (720ml) | Pork broth | |
| 3 cups (720ml) | Chicken broth | |
| 1 teaspoon | 5 ml | Lard or chicken fat (optional but traditional) |
| — | Chashu pork, menma (bamboo shoots), nori, green onion, narutomaki fish cake, to top |
Instructions
- Combine soy sauce, mirin, and sake to make the shoyu tare.
- Combine pork broth and chicken broth in a pot. Bring to a simmer.
- Place 1 tablespoon shoyu tare in each warmed bowl. Ladle 1.5 cups (360ml) hot double broth over. Stir to combine. Float a small amount of lard on the surface if using.
- Cook noodles, drain, add to bowls.
- Top with chashu, menma, half a nori sheet, green onion, and narutomaki.