Hakata Tonkotsu Ramen
RAMEN KAONASHI · ramenkaonashi.com · 2020
Against 492 ramen recipes
Hakata ramen, with 5 of the 6 usual parts; not on it: pickled red ginger (beni shoga).
What's in it
13 parts read from its 34 ingredient lines and its title.
- Broth base
- Pork bone (tonkotsu) “1 pc PRE-BOILED PORK BONE”
- Seafood or dashi (kombu, bonito, niboshi) “2 pc RISHIRI KOMBU”
- Vegetable or mushroom “3 pc DRIED SHIITAKE MUSHROOMS”
- Tare and seasoning
- Soy sauce (shoyu) “80 ml light soy sauce”
- Mirin “80 ml HON MIRIN”
- Vinegar “10 ml Rice vinegar”
- Noodles
- Homemade noodles (kansui or baking soda) made in the recipe
- Toppings
- Chashu “1 pc Chashu”
- Pork (other cuts) “500 g PORK SHOULDER LOIN”
- Marinated egg (ajitama) “1 pc Ajitama”
- Scallion or negi “1 pc Spring onions”
- Wood ear mushroom (kikurage) “1 pc Sliced black fungus”
- Sesame seeds “30 g Sesame seeds”
Against the usual Hakata
It has 5 of the 6 parts of the usual Hakata ramen: pork bone (tonkotsu), chashu, scallion or negi, wood ear mushroom (kikurage) and sesame seeds. Not on it: pickled red ginger (beni shoga).
Tonkotsu from Hakata in Fukuoka: a milky pork-bone broth with very thin, straight noodles, commonly topped with chashu, scallion, wood ear mushroom, pickled red ginger and sesame.
Ingredients as published (34)
- 400 g FLOUR
- 116 ml WATER
- 5 g KANSUI
- 5 g SALT
- 30 g DRIDE SHIRIMP
- 2 pc RISHIRI KOMBU
- 3 pc DRIED SHIITAKE MUSHROOMS
- 300 ml WATER
- 80 ml light soy sauce
- 20 ml Thai fish sauce
- 80 ml HON MIRIN
- 40 ml Cooking Sake
- 10 ml Rice vinegar
- 35 g Sea salt
- 30 g Sliced garlic
- 30 g Sesame seeds
- 20 g Oyster Sauce
- 1 pc PRE-BOILED PORK HEAD BONE
- 1 pc PRE-BOILED PORK BONE
- 3 L WATER
- 500 g PORK SHOULDER LOIN
- 50 ml koikuchi soy sauce
- 50 ml Cooking Sake
- 1 tbsp Suger
- 50 ml Hon mirin
- 1.5 tbsp Japaese chilli powder
- 1 pc Spring onions
- 1 pc Chashu
- 1 pc Sliced black fungus
- 1 pc Ajitama
- 30 ml Ramen sauce
- 300 ml Tonkotsu soup
- 110 g Noodles
- 1 set All toppings
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