Sapporo ramen, hailing from Hokkaido’s capital city Sapporo, is renowned for its rich, hearty flavor and robust miso-based broth. This ramen is particularly well-suited to the cold, snowy climate of Hokkaido, offering a warming and satisfying meal.
The broth is typically made from a combination of miso paste, pork bones, and vegetables, resulting in a deep, savory taste with a slight sweetness. Sapporo ramen is characterized by its medium-thick, wavy noodles that hold up well in the rich broth and a variety of toppings that add texture and flavor, making it a favorite among ramen lovers seeking a hearty and flavorful experience.
Sapporo Ramen
Broth
The broth of Sapporo ramen is its defining feature, known for its rich, savory, and slightly sweet flavor. Made from a base of pork bones, chicken, or fish stock, it is combined with generous amounts of miso paste. This creates a thick, hearty broth full of umami.
The broth is often enriched with garlic, ginger, and onions, and sometimes a touch of sake or mirin for added depth. The result is a deeply flavorful and comforting soup that is perfect for warming up on a cold day.
Sapporo Ramen
Noodles
Sapporo ramen typically uses medium-thick, curly noodles that are slightly chewy and robust enough to hold up in the rich broth.
These noodles are made with a higher water content, giving them a softer texture and more elasticity. Their curly shape helps capture the thick miso broth, ensuring that each bite is packed with flavor. The firmness and thickness of the noodles provide a satisfying chew that complements the hearty broth perfectly, making every mouthful a delight.
Sapporo Ramen
Toppings
Common toppings for Sapporo ramen include slices of chashu (braised pork belly), which add a rich and savory element to the dish. Other typical toppings include corn kernels, which provide a touch of sweetness, and butter, which enhances the creaminess of the broth.
Bean sprouts and cabbage add a fresh, crunchy texture, while negi (green onions) and menma (bamboo shoots) contribute additional layers of flavor. A soft-boiled egg (ajitsuke tamago) is often included for its creamy yolk and savory taste, making each bowl of Sapporo ramen both delicious and visually appealing.
A brief history of Sapporo Ramen
Sapporo ramen originated in the 1950s in Sapporo, Hokkaido. It was developed as a hearty and filling dish to suit the cold climate of the region. The introduction of miso paste into the ramen broth was a novel idea that quickly gained popularity.
The rich, robust flavor of miso ramen made it a hit among locals and visitors alike. Over time, Sapporo ramen spread throughout Japan and beyond, with each region adding its unique twist to the dish. Today, Sapporo ramen is celebrated worldwide for its deep, savory flavor and comforting qualities, making it a favorite among ramen enthusiasts.
Sapporo Ramen recipe
Ingredients For the Broth:
- 4 cups chicken stock
- 2 cups pork stock
- 1/4 cup red miso paste
- 1/4 cup white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon sesame oil
Ingredients For the Toppings:
- 4 slices chashu (braised pork belly)
- 4 soft-boiled eggs (ajitsuke tamago)
- 1 cup corn kernels
- 1 cup bean sprouts
- 1/2 cup cabbage, thinly sliced
- 2 green onions (negi), chopped
- 1 sheet nori (seaweed), cut into strips
- 1 tablespoon butter (optional)
For the Noodles:
- 4 servings of fresh or dried ramen noodles
Instructions:
Prepare the Broth:
- In a large pot, heat the sesame oil over medium heat.
- Add the garlic and ginger, and sauté until fragrant.
- Add the chopped onion and cook until translucent.
- Add chicken stock and pork stock to the pot, and bring to a simmer.
- In a small bowl, mix the red and white miso paste with a ladleful of hot broth until smooth, then stir the mixture back into the pot.
- Add soy sauce, sake, and mirin, simmer for another 10 minutes.
Prepare the Noodles:
- Cook the medium-thick, curly ramen noodles according to the package instructions.
- Drain and set aside.
Prepare the Toppings:
- Slice the chashu and prepare the soft-boiled eggs.
- Steam or blanch the bean sprouts and cabbage briefly.
- Chop the green onions and cut the nori into strips.
Assemble the Ramen:
- Divide the cooked noodles among four bowls.
- Pour the hot miso broth over the noodles.
- Top each bowl with slices of chashu, a halved soft-boiled egg, corn kernels, bean sprouts, cabbage, chopped green onions, and strips of nori.
- Add a pat of butter on top if desired for extra richness.
Serve the ramen hot and enjoy!
