Sapporo Kinoko Ramen
Sapporo Kinoko Ramen is a rich and savory Japanese noodle soup, celebrated for its umami depth and warming qualities, perfect for a cozy evening. Originating in Sapporo, the capital city of Hokkaido, this ramen variety uniquely incorporates mushrooms (kinoko), which add a delectable earthy undertone to the broth.
History of Sapporo Ramen
The city of Sapporo is renowned as the birthplace of many flavor-rich styles of ramen, particularly miso-based. Sapporo Ramen first gained popularity in the post-war era when inventive chefs began incorporating locally available ingredients to create hearty and nutritious meals that could sustain the city's residents through harsh winters.
Kinoko, meaning "mushroom" in Japanese, is not traditionally a primary ingredient in Sapporo ramen, but it has been gaining popularity for its health benefits and versatile flavors. Commonly used varieties include shiitake, enoki, and maitake mushrooms. These mushrooms are rich in antioxidants and hold a significant place in Japanese cuisine for their umami-rich flavor that enhances the overall taste of the dish.
Ingredients
- Ramen noodles - 200g
- Pork broth - 4 cups
- Miso paste - 3 tablespoons
- Kinoko (mushrooms) such as shiitake, enoki, or maitake - 150g
- Soy sauce - 2 tablespoons
- Mirin - 2 tablespoons
- Togarashi (Japanese chili powder) - 1 teaspoon
- Scallions, sliced - 2
- Nori (seaweed sheets), sliced - 1 sheet
- Sesame oil - 1 tablespoon
- Soft-boiled eggs - 2
- Bamboo shoots - 50g
- Fresh ginger, grated - 1 teaspoon
- Garlic, minced - 2 cloves
Preparation
Before starting with the cooking, gather all the ingredients and prepare them. Slice the scallions, grate the ginger, mince the garlic, and slice the nori sheet. Clean and slice the chosen varieties of kinoko mushrooms.
Instructions
Step 1: Prepare the Broth
Start by heating a large saucepan over medium-high heat. Add sesame oil and sauté the garlic and ginger until fragrant. This should take about a minute.
Add the soy sauce, mirin, and pork broth to the saucepan. Stir in the miso paste until it's fully dissolved.
Bring the broth to a boil, then reduce the heat to low and let it simmer to let the flavors meld together.
Step 2: Cook the Ramen Noodles
While your broth is simmering, cook the ramen noodles according to package instructions. Once cooked, drain and set aside.
Step 3: Sauté the Kinoko Mushrooms
In a separate pan, heat a small amount of sesame oil over medium heat. Add the kinoko mushrooms and sauté until they are tender and slightly caramelized. This should take about 3-4 minutes.
Step 4: Assemble the Ramen
Divide the cooked ramen noodles between two bowls. Pour the hot broth over the noodles. Add half of the sautéed kinoko mushrooms to each bowl.
Garnish each bowl with sliced scallions, nori strips, bamboo shoots, and a soft-boiled egg cut in half. Sprinkle a pinch of togarashi on top for a slight kick.
Cooking Time
For a more accurate timekeeping, consider using a cooking timer to ensure each step is followed precisely.
How to Enjoy Your Sapporo Kinoko Ramen
Savoring Sapporo Kinoko Ramen is as much about the atmosphere as the food itself. Enjoy this delightful bowl in a quiet setting, perhaps with a view of the natura, to truly appreciate the depth of flavors. Serve the ramen hot, and use chopsticks to enjoy the noodles and toppings, while sipping the broth directly from the bowl for the complete ramen experience.