Hokkaido-style Soy Sauce Ramen Soup Concentrate

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Hokkaido-style Soy Sauce Ramen Soup Concentrate. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Hokkaido-style Soy Sauce Ramen Soup Concentrate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hokkaido-style Soy Sauce Ramen Soup Concentrate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hokkaido-style Soy Sauce Ramen Soup Concentrate is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can cook Hokkaido-style Soy Sauce Ramen Soup Concentrate using 5 ingredients and 7 steps. Here is how you cook that.

My go-to ramen is the soy sauce ramen served at Hisaya, a ramen restaurant in Rumai, a city in Hokkaido.
I created the miso ramen recipe first, but actually whenever I eat ramen myself, I choose soy sauce ramen. I've been thinking about a soup base that is made in the same way as a miso soup base.

This is a basic soup, so you can make your own variations by adding stir-fried garlic, ginger, honey and so on.
Since it has dashi stock, you only need to dilute with hot water to enjoy it as a soup.
A secret trick of ramen restaurants is to add the noodle cooking water to the soup base. Recipe by Ryourininken

Ingredients and spices that need to be Get to make Hokkaido-style Soy Sauce Ramen Soup Concentrate:

1. 100 grams Ground pork
2. 1 packet Bonito flakes
3. 180 ml Whole soy bean soy sauce
4. 1 piece Kombu (or use kombu tea)
5. 2 pieces Ginger

Steps to make to make Hokkaido-style Soy Sauce Ramen Soup Concentrate

1. Stir fry the ground pork in a small pan. The fat will render and the meat will become crispy.
2. The meat juices will come out and be cloudy at first, and then turn transparent. Lower the heat, and stir fry until browned.
3. If you brown the meat too much, it won't taste good, but just keep cooking it until it's browned all over and cooked through. This is done to add the fat and flavor of pork to the soup.
4. Add 3 tablespoons of mirin and 1 tablespoon of sake, and cook to evaporate the alcohol. Add 3 tablespoons of brown sugar and 180 ml of soy sauce in that order. When the soy sauce has heated, turn the heat down low so that it doesn't boil.
5. Add 1 packet of bonito flakes, a piece of kombu and grated ginger. Simmer for about 5 minutes and it's done. Let it rest for more than a day for best results.
6. Put 3 tablespoons or a small ladleful (about 45 ml) of the soup base concentrate in a ramen bowl. Add about 180 ml of either boiling water or stir fried vegetables that have been boiled in water to the bowl. Put in the freshly cooked noodles, add the toppings, and it's done. Use some of the noodle water as a flavor booster.
7. The photo shows how the soup should look. I've topped it with a raw egg, stir-fried bok choy and pork chitterlings. The soup is packed with the umami of bonito flakes and kombu seaweed, and is light yet rich. It's kind of an Asahikawa-style ramen soup.

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So that's going to wrap this up with this special food Step-by-Step Guide to Make Quick Hokkaido-style Soy Sauce Ramen Soup Concentrate. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!