Hakodate Shio Ramen
The clearest, most restrained ramen in Japan — the seafood shio broth of Hakodate, where the quality of the ingredients does all the work.
Ingredients
| 4 portions | straight ramen noodles | |
| 2 tablespoons | 30 ml | fine sea salt |
| 1 tablespoon | 15 ml | sake |
| 1 teaspoon | 5 ml | chicken fat or neutral oil |
| 4 cups (960ml) | clam or light seafood broth | |
| 2 cups (480ml) | chicken stock | |
| 4-inch piece | dried kombu | |
| to top | chashu pork | |
| to top | green onion | |
| to top | nori | |
| to top | kamaboko (fish cake) | |
| to top | menma |
Instructions
- Combine seafood broth, chicken stock, and kombu in a pot. Bring to a very gentle simmer for 20 minutes. Remove the kombu.
- Mix salt, sake, and chicken fat to make the shio tare.
- Place 1/2 tablespoon tare in each warmed bowl. Ladle about 1.5 cups (360ml) hot broth over.
- Cook the noodles, drain, and divide into the bowls. Top with chashu, green onion, nori, kamaboko, and menma.