Shio Ramen Hakodate Style
A shio style ramen recipe from the city of Hakodate, the 3rd largest city on the Japanese island of Hokkaido.
- 3 garlic cloves minced
- 1 tbsp sesame oil
- 1 tbsp pork fat
- 4 cups low sodium chicken broth
- 6 oz nori
- 2 tbsp bonito flakes
- 2 tbsp sake
- 1 cup spinach
- ½ tbsp sesame oil
- ½ cup bamboo shoots sliced
- ½ tbsp soy sauce
- 1 tbsp vinegar
- 1 egg softboiled
- 0.5 lbs pork (roasted butt, belly, or shoulder)
- 2 ramen noodles (bundles)
Boil the chicken broth in a pot. While it is heating up, fry the garlic in a little sesame oil for 2 minutes. Add the garlic and oil to the pot.
Add the rest of the broth ingredients to the pot and turn heat to medium low. Don't add a lot of salt yet, some of the water will evaporate and the broth will become too salty. Let the broth simmer for 20 minutes.
Saute the spinach in a skillet with ½ tbsp of sesame oil for 3 minutes, or until spinach starts to wilt.
Cook the bamboo shoots with vinegar and soy sauce for 4 minutes.
Softboil an egg in a pot, approximately 6 minutes.
Boil the ramen noodles in a pot of water for 4 minutes. Drain the water immediately. Add to 2 bowls.
Add salt to the broth to taste, should be pretty salty. Strain the broth to get the nori and bonito flakes out. Add broth to each bowl.
Slice the pork into thin slices, add 3 or 4 to each bowl. Add spinach and bamboo shoot. Slice the egg in half and add one half to each bowl. Enjoy!
Calories: 634kcalCarbohydrates: 15gProtein: 39gFat: 46gSaturated Fat: 15gCholesterol: 170mgSodium: 567mgPotassium: 1196mgFiber: 1gSugar: 2gVitamin A: 5950IUVitamin C: 40mgCalcium: 130mgIron: 5mg