Niigata Tsubame Sanjo Ramen
RAMEN KAONASHI · ramenkaonashi.com · 2020
Against 492 ramen recipes
Tsubame-Sanjo ramen, with 3 of the 4 usual parts; not on it: chopped raw onion.
What's in it
12 parts read from its 35 ingredient lines and its title.
- Broth base
- Pork bone (tonkotsu) “1 kg Pre-boiled pork bone”
- Seafood or dashi (kombu, bonito, niboshi) “1 pc Rishiri kombu”
- Tare and seasoning
- Soy sauce (shoyu) “80 ml Koikuchi shoyu”
- Mirin “50 ml Hon mirin”
- Vinegar “5 ml Rice vinegar”
- Aroma oil
- Lard or back fat “600 g Pork back fat”
- Noodles
- Homemade noodles (kansui or baking soda) made in the recipe
- Toppings
- Chashu “Chashu (from Step 4)”
- Pork (other cuts) “300 g Pre-boiled pork backbone”
- Marinated egg (ajitama) “Ajitama”
- Menma (bamboo shoots) “Menma”
- Nori “Iwanori (seaweed)”
Against the usual Tsubame-Sanjo
It has 3 of the 4 parts of the usual Tsubame-Sanjo ramen: seafood or dashi (kombu, bonito, niboshi), soy sauce (shoyu) and lard or back fat. Not on it: chopped raw onion.
Thick noodles in a dried-sardine and soy broth covered in pork back fat and chopped raw onion.
Ingredients as published (35)
- 80 ml Koikuchi shoyu
- 30 ml Usukuchi shoyu
- 15 ml Thai fish sauce
- 50 ml Hon mirin
- 50 ml Cooking sake
- 5 ml Rice vinegar
- 15 g Sea salt
- 7 g Sugar
- 1 pc Rishiri kombu
- 200 g Bread flour
- 200 g All purpose flour
- 152 ml Water
- 5 g Salt
- 5 g Kansui
- 130 g Niboshi
- 30 g Sababushi
- 1 L Water
- 1 kg Pre-boiled pork bone
- 300 g Pre-boiled pork backbone
- 2 L Water
- 400 g Pork belly
- Pork belly (from Step 3)
- 50 ml Koikuchi shoyu
- 1 tbsp Sugar
- 600 g Pork back fat
- 500 ml Water
- 1 pc Onion
- Chashu (from Step 4)
- Iwanori (seaweed)
- Ajitama
- Menma
- 30 ml Ramen sauce
- 2.5 tbsp Seabura (pork back fat oil)
- 140 g Noodles
- 300 ml Soup
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