[Great Ramens of Japan] : How to make Sapporo Miso Ramen(札幌ラーメンの作り方)
Posted On 09/07/2020
This is a 3-part series showcasing the 3 Great Ramens of Japan : Kitakata Ramen, Sapporo Ramen and Hakata Ramen. This part features Sapporo Ramen.
In this post, I will show you how to make Sapporo Miso Ramen 札幌方ラーメン. In 1955, the founder of Aji no Sanpei, Morito Omiya created “Miso Ramen” which changed the world of Ramen. Other ramen shops made popular from Sapporo includes Sumire, Dosanko, Shingen, Saimi, and Sora.
Sapporo is especially famous for Miso Ramen since, and the richness of the soup is great for the harsh winter in Hokkaido. Sapporo Miso Ramen is normally topped with sweetcorn, butter, bean sprouts, minced pork, and garlic. In some restaurants even local seafood like scallop, squid and crab are used as toppings.
In my recipe, I created the Miso Tare by mixing 2 types of Miso (Shiro Miso and Aka Miso) so as to have a blend of flavours. The soup is tonkotsu chintan (pork-based clear soup) boiled over 3 hours, in which I also used the pork belly as chashu that was lightly marinated. The noodles are handmade chijire-style (firm, curly) with high water content, naturally dyed yellow using cape jasmine gardenia (kuchinashi) and aged for 5 days.
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
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