Sake, a traditional Japanese rice wine, is a versatile seasoning used in various culinary applications, including ramen. Made from fermented rice, sake has a distinctively mild and slightly sweet flavor that enhances the depth and complexity of savory dishes.
Its unique taste comes from the combination of rice, water, yeast, and koji mold used in the fermentation process. In ramen, sake is prized for its ability to add umami, tenderize meats, and eliminate unwanted odors from the broth. This multifaceted ingredient not only enriches the flavor profile of ramen but also contributes to a more balanced and harmonious dish.
Usage and Selection
Sake is typically used in ramen to enhance the broth’s flavor, tenderize meats, and add a subtle sweetness. It is usually added during the cooking process, combined with other seasonings like soy sauce, mirin, and miso to create a well-rounded broth.
When selecting sake for ramen, it’s important to choose a good-quality cooking sake, often labeled as “ryorishu.” While you can use drinking sake, cooking sake is specifically formulated for culinary use and often has added salt to enhance its flavor in dishes. Opt for a sake with a clean, smooth taste and avoid those with overly strong or fruity notes. Store sake in a cool, dark place and use it within a few months of opening to maintain its flavor integrity.
Types of Ramen Using sake
Sake is a versatile seasoning that can enhance various types of ramen, adding depth and complexity to the broth. Here are some popular types of ramen that commonly include sake:
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.
Miso Ramen
Miso Ramen originates from Hokkaido and features a robust miso-based broth, as well as ground pork, corn, and a blend of savory toppings.
Tonkotsu Ramen
Tonkotsu ramen is creamy and intensely savory. It’s based on a rich pork bone broth and uses toppings like chashu and mushrooms.
