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Preparation
50 minutes
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Cooking
3 hours 30 minutes
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Difficulty
Medium
Ingredients for Hakata ramen For 3 people
All-purpose flour 400 gr (Type 11 flour) Pork bones 500 gr Pork 300 gr Dried shrimp 30 gr Dried shiitake mushrooms 5 pieces Soy sauce marinated egg 1 piece Wood ear mushrooms 2 pieces Sea grapes A little Green onions 2 stalks Japanese kelp A little Sesame seeds 1 tablespoon Kansui powder 1/2 teaspoon Light soy sauce Usukuchi 2 teaspoons Cooking wine 2 teaspoons Oyster sauce 1/2 tablespoon Vinegar 1 teaspoon Dark soy sauce koikuchi 50 ml Sake 50 ml Brown sugar 2 tablespoons Mirin 50 ml Chili powder 1 tablespoon Salt 1 tablespoon Fish sauce 2 teaspoons
What is Hakata ramen?
- Hakata ramen is a traditional Japanese noodle dish styled after the city of Hakata in Fukuoka Prefecture, known for its extremely elaborate preparation, requiring patience and meticulousness in the cooking process.
- With main ingredients such as char siu pork, Daishi broth, marinated eggs, and other combined ingredients, it creates a dish that is incredibly delicious and rich in traditional Japanese flavor.
What is Kansui powder?
- Kansui powder is an ingredient added to ramen noodles that contains components such as mineral water, sodium carbonate, and potassium carbonate, which helps make the ramen noodles chewier.
- Additionally, Kansui powder provides ramen noodles with a unique flavor, combining with wheat flour to create a firmer texture and better color for the noodles.
How to choose fresh pork bones
- You should choose pork bones that are fresh in color, not pale, not too fatty, about 2 – 3 finger joints in size, and have the characteristic aroma of pork.
- Avoid selecting bones that have an unusual fishy smell, where the meat does not adhere tightly to the bone and shows signs of sliminess; also, do not choose bones that are too small as they may be from sick piglets that had to be slaughtered early for sale.
Tools needed
How to make Hakata ramen noodles
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Making the noodles
First, put 400g of special flour into a bowl, then add 100ml of water that has been mixed with 1/2 teaspoon of kansui powder and 1/2 teaspoon of salt into the bowl of flour, and mix well until the flour becomes dry.
Next, place it into a bag, use a rolling pin to flatten the dough and let it rest outside for about 40 minutes, then put it into a noodle cutter to cut into long strands.
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Cooking Dashi broth
You put into a plastic container: a little dried shrimp, Japanese seaweed, dried shiitake mushrooms, and 300ml of water, seal the container and soak overnight.
Then, put the soaked ingredients into a pot, boil for 10 minutes, turn off the heat, and strain through a sieve to separate the broth.
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Make the garlic sesame soy sauce mixture
Next, add the following ingredients in order to the stock pot: 2 teaspoons of fish sauce, 2 teaspoons of light soy sauce Usukuchi, 2 teaspoons of cooking wine, 1 teaspoon of vinegar, 1 tablespoon of salt along with some sliced garlic, sesame seeds and cook over medium heat.
Increase the heat for about 15 minutes until the water boils, then add 1/2 tablespoon of oyster sauce and stir the mixture well.
After that, let it cool for about 5 minutes, pour the stock into a blender and blend until smooth to get the garlic sesame soy sauce mixture.
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Bone Stewing and Filtering
The marrow bones and pork shoulder meat bought should be washed with salted water and then rinsed with clean water. After that, put the marrow bones into a pot of boiling water and blanch for about 1 minute, then remove and let them drain.
Place the pot on the stove, add the blanched pork marrow bones, pour in 3 liters of water, and bring to a boil until foam rises, using a ladle to skim the foam off to make the broth clearer.
Then, lower the heat and add the pork shoulder meat to boil together for the later char siu. Simmer the broth for 3 hours over medium heat.
Next, remove the piece of shoulder meat to make char siu, continue to simmer the pot for another hour. When the water has reduced by half and turned a milky white color, strain it through a sieve to separate the broth.
Continue to add 3 liters of water to the separated bones, and simmer for another 3 hours until the water is as cloudy as the first time.
Then, also separate that broth and add it to the broth separated the first time. Next, repeat the broth cooking process once more for 3 hours until the meat is tender, then separate the broth.
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Making Chansu (Char Siu)
Put 50ml of koikuchi soy sauce, 50ml of sake, and 1 tablespoon of brown sugar into a pot. Then, bring to a boil until the sake evaporates completely, then turn off the heat and let the mixture sit for 30 minutes.
Next, use a bag to wrap the boiled shoulder meat, and then pour the cooled mixture into it. Let it sit for 1 hour for the mixture to soak into the meat.
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Making Chili Sauce
Add 50ml of mirin and 1 tablespoon of brown sugar to a pan, bring to a boil over medium heat until it turns a beautiful brown color, then add 1 tablespoon of chili powder, stirring for about 1 minute until the mixture thickens, then turn off the heat.
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Prepare the other ingredients and blanch the noodles
Green onions washed clean and chopped finely. Char siu meat sliced into thin pieces. Wood ear mushrooms shredded, the marinated egg cut in half.
Prepare a pot of boiling water, add the noodles and blanch for 1 minute then remove and drain.
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Completion
First, add 30ml of garlic sesame soy sauce and 300ml of bone broth into a bowl. Then, pour the drained ramen noodles into the broth bowl.
Finally, add the ingredients including: a little seaweed, wood ear mushrooms, half a marinated egg, 1/2 teaspoon of homemade chili sauce, and a few slices of char siu, and sprinkle a little green onion on top.
And the dish is complete, you can enjoy it now.
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Final Product
Nothing is more enjoyable than preparing a perfect bowl of Hakata ramen by yourself, with delicious flavors, chewy noodles, and a rich sauce that is authentic to Japanese restaurants. Invite your family to enjoy it!
Above is the detailed recipe for Hakata ramen that TasteVN wants to introduce to you. What are you waiting for? Get into the kitchen and showcase your skills for your family and friends to enjoy. Wishing you success!
