Hokkaido Curry Ramen is a delightful fusion of traditional Japanese ramen and the rich, aromatic flavors of Japanese curry. Originating from Hokkaido, Japan’s northernmost island, this ramen variety is known for its hearty and warming characteristics, perfect for the region’s cold climate.
The curry-infused broth provides a unique twist on the classic ramen, blending the savory depth of ramen with the slightly sweet, spicy, and complex notes of Japanese curry. The result is a comforting and flavorful bowl of noodles that combines the best of both worlds, making Hokkaido Curry Ramen a popular choice for those seeking a unique and satisfying meal.
Hokkaido Curry Ramen
Broth
The broth of Hokkaido Curry Ramen is its defining feature, combining the rich, umami-packed base of traditional ramen broth with the bold and aromatic spices of Japanese curry.
Typically made with a chicken or pork stock base, the broth is infused with curry roux, which adds a thick, creamy texture and a complex blend of spices. Garlic, ginger, and onions are often sautéed and added to the broth, enhancing its depth and flavor. The curry broth provides a comforting warmth and a slightly sweet and spicy kick that makes this ramen variety stand out.
Hokkaido Curry Ramen
Noodles
The noodles used in Hokkaido Curry Ramen are typically medium-thick and curly, designed to hold up well to the robust and flavorful curry broth. Made from wheat flour, these noodles have a chewy texture that pairs perfectly with the thick, rich broth.
The noodles are cooked to an al dente texture, ensuring they remain firm and slightly springy, providing a satisfying bite with each mouthful. Their ability to absorb the curry broth ensures that each bite is packed with the delicious flavors of the dish.
Hokkaido Curry Ramen
Toppings
Hokkaido Curry Ramen is often garnished with a variety of toppings that enhance both flavor and texture. Common toppings include slices of tender chashu (braised pork belly), corn, bamboo shoots, and green onions.
The addition of a soft-boiled egg adds a creamy element, while pickled ginger or kimchi can provide a tangy contrast. Some variations may include fried vegetables or a sprinkle of sesame seeds. These toppings not only add visual appeal but also contribute to a well-rounded and satisfying bowl of ramen.
A brief history of Hokkaido Curry Ramen
Hokkaido Curry Ramen is a relatively modern innovation, reflecting the culinary creativity and cultural fusion that characterizes contemporary Japanese cuisine.
The island of Hokkaido is known for its rich food culture and cold winters, which has led to the development of hearty and warming dishes.
The introduction of curry to Japan during the Meiji era (1868-1912) by the British via India made curry a beloved flavor in Japanese cuisine. Combining curry with ramen likely started as an experimental dish in local ramen shops, quickly gaining popularity for its unique and comforting qualities. Today, Hokkaido Curry Ramen is celebrated as a distinctive and delicious fusion dish, enjoyed by ramen enthusiasts both in Japan and around the world.
Hokkaido Curry Ramen recipe
Ingredients For the Broth:
- 4 cups chicken or pork broth
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons Japanese curry roux (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon curry powder
Ingredients For The Toppings and Noodles:
- 4 packs of ramen noodles (fresh or dried)
- 200g chashu (braised pork belly), sliced
- 1/2 cup corn kernels
- 1/2 cup bamboo shoots
- 2 scallions, sliced
- 2 soft-boiled eggs, halved
- Pickled ginger or kimchi (optional)
- Sesame seeds (optional)
Instructions:
Prepare the broth:
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until fragrant and the onion is translucent, about 3-4 minutes.
- Pour in the chicken or pork broth and bring to a simmer.
- Add the Japanese curry roux, soy sauce, miso paste, and curry powder. Stir well until the curry roux and miso paste are fully dissolved.
- Let the broth simmer for 10-15 minutes to allow the flavors to meld together.
Prepare the Noodles:
- While the broth is simmering, cook the ramen noodles according to package instructions.
- Drain and set aside.
Prepare the Toppings:
- Slice the chashu, and prepare the corn, bamboo shoots, and scallions. Soft-boil the eggs if not already done.
Assemble the Ramen:
- Divide the cooked noodles into four bowls.
- Pour the hot curry broth over the noodles in each bowl.
- Top each bowl with slices of chashu, corn, bamboo shoots, a halved soft-boiled egg, and sliced scallions.
- Add pickled ginger or kimchi and sprinkle sesame seeds on top if desired.
Serve the ramen hot and enjoy!
