Hakata Gold

Hakata Gold, also known as Hakata ramen, is a rich and flavorful dish originating from Fukuoka, a city on the Japanese island of Kyushu. This particular style of ramen is characterized by its creamy, pork-based broth that is simmered to perfection, thin noodles tailored for an ideal bite, and toppings that enhance but never overpower the main soup. The history of this dish is rooted in the hard work of street vendors in the post-war era, evolving over decades to become a beloved staple of Japanese cuisine and admired worldwide. Yen for yen, it's one of Japan's culinary gems.

Ingredients for Hakata Gold

• Pork bones
• Chicken bones
• Water
• Ginger
• Garlic
• Green onions
• Soy sauce
• Mirin
• Sake
• Thin noodles
• Pork belly
• Soft-boiled eggs
• Seaweed
• Sesame seeds

Preparation Steps

To prepare your Hakata Gold, you will need a stockpot large enough to accommodate all the pork bones and chicken bones with ample water for simmering. The goal is to extract as much flavor and gelatin as possible, resulting in a broth known for its creamy texture and depth of taste.

Broth Preparation

1. Rinse the pork bones and chicken bones thoroughly to remove any blood and impurities. It's crucial to ensure the broth stays clear and bright.
2. Place the bones in a large stockpot and cover them entirely with cold water.
3. Bring the pot to a boil and let it continue to boil vigorously for about 10 minutes. This step crucially removes scum and impurities.
4. Discard the water and carefully rinse both the pot and bones to remove any residues.
5. Return the rinsed bones to the pot and add fresh water to cover thoroughly.
6. Add slices of ginger and whole cloves of garlic to the pot. Let this simmer for at least 12 to 24 hours, maintaining a temperature just below boiling – low and slow for the best results.
7. Skim the broth occasionally, ensuring it remains clear and vibrant.

Tare (Seasoning Sauce)

1. In a separate saucepan, combine soy sauce, mirin, and sake.
2. Simmer gently until the mixture reduces slightly, achieving a rich and metered balance of salty and sweet.
3. Set aside to cool.

Noodles and Toppings

1. Boil thin noodles as per package instructions, ensuring they achieve a firm, chewy texture.
2. While the noodles are cooking, sear sliced pork belly in a hot pan until crispy.
3. Prepare the soft-boiled eggs by gently peeling and slicing them.
4. Slice green onions thinly for garnishing.

Cooking Process

With all components prepared, assembling the Hakata Gold is a swift process that marries the hearty broth with bracingly fresh toppings. Attention to detail during this step ensures that each serving is a small masterpiece.

• Ladle a generous portion of broth into a bowl, letting its warmth spread.
• Add a serving of the perfectly cooked thin noodles.
• Garnish with a few slices of crispy pork belly.
• Include half of a soft-boiled egg and top with sliced green onions, seaweed, and a sprinkle of sesame seeds.
• Drizzle a small amount of the tare onto the noodles for that extra burst of umami.

Enjoying Your Hakata Gold

Hakata Gold is best enjoyed fresh, savoring each component from the inviting broth to the firm noodles and carefully arranged toppings. Pair the meal with a side of chilled Japanese ramune or a traditional green tea to enhance the experience. Remember, as is traditional, the more you slurp, the more you enjoy. The tactile movements of taste only deepen your engagement with the bowl.