The combination of these ingredients creates a flavorful and comforting bowl of ramen that is both satisfying and indulgent. The butter melts into the hot broth, adding a velvety smoothness, while the corn provides a sweet and juicy contrast. This unique blend of flavors and textures makes butter corn ramen a favorite among ramen enthusiasts seeking a warm, comforting meal.
Butter Corn Ramen
Broth
The broth of butter corn ramen is typically a miso-based or shio (salt) broth, chosen for their complementary flavors with corn and butter.
The miso broth offers a deep, umami-rich base that enhances the sweetness of the corn and the richness of the butter. Alternatively, the light and clear shio broth allows the butter and corn flavors to shine, providing a delicate balance. Both broth types are simmered with vegetables and sometimes chicken or pork bones to develop a complex, savory profile.
Butter Corn Ramen
Noodles
Butter corn ramen uses medium-thick, curly noodles that are perfect for holding onto the rich broth and butter. These noodles have a chewy, firm texture that contrasts nicely with the creamy soup and juicy corn kernels.
The curly shape of the noodles allows them to capture the broth and toppings, ensuring each bite is full of flavor. Fresh ramen noodles are preferred for their superior texture, but high-quality dried noodles can also be used.
Butter Corn Ramen
Toppings
The toppings for butter corn ramen are simple yet impactful. The key ingredients are sweet corn kernels and a generous pat of butter, which melts into the hot broth.
Additional toppings often include slices of chashu (braised pork belly), green onions, and bamboo shoots for added flavor and texture. Sometimes, a soft-boiled egg and nori (dried seaweed) are included to enhance the visual appeal and taste. These toppings work together to create a rich, satisfying bowl of ramen.
A brief history of Butter Corn Ramen
Butter corn ramen has its roots in the cold, northern island of Hokkaido, Japan. Hokkaido is known for its dairy products and sweet corn, making this ramen a natural fusion of local ingredients.
The dish became popular in the 1960s when a Sapporo-based ramen shop started adding butter and corn to miso ramen, creating a rich and hearty meal perfect for the region’s harsh winters.
Over time, this combination gained popularity across Japan and beyond, becoming a beloved variation of traditional ramen. Today, butter corn ramen is celebrated for its unique blend of flavors and its comforting, hearty nature.
Butter Corn Ramen recipe
Ingredients For the Broth:
- 6 cups chicken or vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 2 cloves garlic, minced
- 1 piece ginger (1 inch), sliced
Ingredients For The Toppings and Noodles:
- 12 oz medium-thick, curly ramen noodles
- 1 cup corn kernels (fresh or canned)
- 4 tablespoons unsalted butter
- 4 slices chashu (braised pork belly) or grilled chicken
- 1/2 cup green onions, sliced
- 4 soft-boiled eggs
- 4 sheets nori (dried seaweed), optional
Instructions:
Prepare the broth:
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the minced garlic and sliced ginger, simmering for about 10 minutes.
- Stir in the miso paste, soy sauce, and mirin (if using) until well combined.
- Let the broth simmer on low heat while you prepare the other ingredients.
Prepare the Noodles:
- Cook the ramen noodles according to package instructions.
- Drain and set aside.
Assemble the Ramen:
- Divide the cooked noodles among four bowls.
- Ladle the hot broth over the noodles.
- Add 1/4 cup of corn kernels and 1 tablespoon of butter to each bowl.
- Top each bowl with a slice of chashu or grilled chicken, a soft-boiled egg, and a sprinkle of sliced green onions.
- Add a sheet of nori if desired.
Serve the ramen hot and enjoy!
