Sapporo Style Ramen
Serves: People
Ingredients
For the Tari
- 1 tbsp Soy sauce
- 1/2 tbsp Sesame oil
- 1 tbsp Mirin
- 1 clove Garlic
- 1 tbsp Sake Optional
For the Shiitake Dashi broth
- 3 Dried shiitake mushrooms reserve and chop to put into the ramen
- 1 l Water boiling
- 2 tbsp Mushroom concentrate
- 1 tsp White miso paste or lemongrass stick
- 1 tsp Red miso paste
For the Vegetables & Ramen
- 1 tbsp Vegetable oil to cook
- 1 tbsp Fresh ginger grated
- 2 Spring onion shredded, reserve the greens to garnish
- ⅕ Leek sliced or tender steam broccoli
- 20 g Sweetcorn frozen or tinned
- 1 King oyster mushroom Cut into matchsticks
- 300 g Ramen noodles ready to cook style
To Garnish
- 1 Marinated Chilli Egg See recipe below
- 1 tsp Sesame seeds
- 1 tsp Butter to melt into the ramen
- Togarashi spice to taste
Method
For the Tari
- Grate the garlic and combine the tari ingredients. Pour into the serving bowl.
To Make the Dashi
- Soak the mushrooms in the boiled water for an hour.
- Squeeze the shiitake mushrooms and strain all the water through a sieve into a saucepan and stir in the mushroom concentrate. chop the Shitake mushrooms to add to the dashi broth.
- Simmer for 2-3 mins, then add the miso, stirring well.
For the Vegetables
- Grate the ginger and chop the vegetables ready to stir fry
- Heat the oil in a pan over medium high heat. Sauté the ginger then add the vegetables and stir fry for a few minutes.
To build the Ramen
- Separate the noodles and add to the dashi broth. Simmer for 2 mins to soften.
- Pour the broth and ramen into the serving bowl on top of the Tari. Top with the sir fried vegetables, chopped shitake mushrooms, your chosen garnish and serve.