Kake ramen is a simple yet delicious type of ramen that highlights the delicate flavors of its broth and ingredients. Known for its clear, light broth, kake ramen emphasizes the pure essence of Japanese culinary tradition.
This ramen is often considered a comfort food, offering a warm and soothing bowl that is both satisfying and easy on the palate. The simplicity of kake ramen allows the natural flavors of the ingredients to shine, making it a perfect choice for those who appreciate subtlety and balance in their meals. Its lightness and clear broth make it a refreshing option, suitable for any time of the year.
Kake Ramen
Broth
The broth of kake ramen is its defining feature, known for its clarity and lightness. Typically made from dashi, which is a Japanese stock based on dried bonito flakes and kombu (kelp), the broth has a gentle umami flavor that is both comforting and flavorful.
Soy sauce and mirin are added to the dashi to create a harmonious blend that is savory yet not overpowering. The result is a delicate, aromatic broth that serves as the perfect base for the other ingredients.
Kake Ramen
Noodles
In kake ramen, the noodles play a crucial role in complementing the light broth. Typically, medium-thin, wheat-based (or buckwheat) noodles are used, which are cooked until they reach the perfect balance of firmness and tenderness.
These noodles have a smooth texture that allows them to soak up the flavors of the broth without becoming mushy. The simplicity of the noodles matches the elegance of the broth, creating a harmonious bowl that is both satisfying and comforting.
Kake Ramen
Toppings
Toppings for kake ramen are typically simple and minimalist, aligning with the overall theme of the dish. Common toppings include thinly sliced green onions, which add a fresh, mild bite; nori (seaweed), which contributes a subtle oceanic flavor; and a soft-boiled egg, which adds richness and a creamy texture.
Other optional toppings might include kamaboko (fish cake) or a sprinkle of sesame seeds. Each topping is carefully chosen to enhance the flavor and texture of the ramen without overwhelming the delicate broth.
A brief history of Kake Ramen
Kake ramen has its roots in traditional Japanese soba dishes, where simple, clear broths have long been used to highlight the natural flavors of noodles and toppings.
The concept of kake (meaning “plain” or “simple”) reflects a minimalist approach to ramen, focusing on high-quality ingredients and straightforward preparation methods. Over time, kake ramen evolved to incorporate wheat noodles instead of soba, adapting to the growing popularity of ramen in Japan during the early 20th century.
Today, kake ramen remains a beloved dish, cherished for its simplicity and purity, and serves as a reminder of the rich culinary heritage of Japan.
Kake Ramen recipe
Ingredients:
- 4 cups dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 2 servings of fresh or dried ramen noodles
- 2 green onions, thinly sliced
- 2 soft-boiled eggs, halved
- Nori (seaweed), cut into small strips
- Optional toppings: kamaboko (fish cake), sesame seeds
Instructions:
Prepare the broth:
- In a medium saucepan, combine the dashi stock, soy sauce, mirin, and salt.
- Bring to a gentle simmer over medium heat. Keep warm.
Cook the Noodles:
- Bring a large pot of water to a boil.
- Add the ramen noodles and cook according to the package instructions until they are al dente.
- Drain the noodles and rinse under cold water to stop the cooking process. Drain well.
Assemble the Ramen:
- Divide the cooked noodles between two bowls.
- Pour the hot broth over the noodles, ensuring they are fully submerged.
- Top each bowl with green onions, a halved soft-boiled egg, and strips of nori.
- Add any optional toppings you desire, such as kamaboko or a sprinkle of sesame seeds.
Serve the ramen hot and enjoy!
