Dried scallops are a prized ingredient used in ramen for their intense umami and deep seafood flavor. They’re typically not served as a direct topping, but rather used as a broth enhancer or flavoring component—especially in seafood-based or luxury ramen styles.
When used in the broth, dried scallops are rehydrated and simmered, releasing rich, savory compounds that add depth to lighter soups like shio or dashi-based broths, and elevate heavier ones like seafood tonkotsu with a natural sweetness and complexity. Their concentrated flavor is the result of a drying and aging process that intensifies the scallop’s natural glutamates.
In rarer cases, whole rehydrated scallops might be placed as a garnish—especially in gourmet or upscale ramen bowls—offering a tender, chewy texture and briny richness as a visual and flavor highlight.
Usage and Selection
In terms of usage, dried scallops are most often incorporated into the broth-making process rather than served as a topping. When simmered slowly—either alone or with other seafood like dried shrimp, kombu, or bonito flakes—they release a deeply savory, almost sweet umami that adds complexity to the soup. Chefs typically soak them first in water to rehydrate, then use both the scallops and the soaking liquid in the stock. This makes them ideal for enhancing seafood tonkotsu, shio, or clear dashi-based broths. The goal isn’t to dominate the flavor, but to round it out with depth and oceanic character.
For selection, quality is key. Look for dried scallops that are uniform in size, golden to amber in color, and have a slightly sweet, briny aroma. High-grade scallops come from places like Hokkaido or China’s Dalian region, known for producing large, richly flavored specimens. The size and dryness can indicate age and concentration; older, drier scallops tend to be more flavorful but take longer to rehydrate.
Types of Ramen Using Kaibashira
Dried scallops are used sparingly but effectively to elevate ramen broth with refined seafood richness, and selecting the right ones ensures that this enhancement is both subtle and luxurious.
Shoyu Ramen
Shoyu ramen uses a clear and salty soy sauce broth and is considered fairly balanced, with many comforting flavors.
Shio Ramen
Shio Ramen is based on chicken broth. Its main seasoning is salt, and its toppings are usually a refreshing mix of seafood and veggies.
Spicy Shoyu Ramen
Spicy shoyu ramen combines the deep umami of soy sauce-based broth with a spicy kick. It’s usually served with chewy noodles.
Seafood Tonkotsu Ramen
Seafood Tonkotsu Ramen is a variation of traditional tonkotsu ramen that blends the richness of pork bone broth with the depth of the sea.
