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No named styleLooks most like Kitakata

Seonkyoung Longest · seonkyounglongest.com · 2018 · 8 / 8 to 10

Against 492 ramen recipes

Names no style, but its parts look most like Kitakata ramen: 4 of its 4 usual parts.

See what 5 Kitakata recipes use →

Get the method at seonkyounglongest.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

12 parts read from its 18 ingredient lines, its title and its method.

Broth base
Tare and seasoning
Noodles
Toppings
How it is served

Why it looks like Kitakata

It names no style, but it has 4 of the 4 parts of the usual Kitakata ramen: soy sauce (shoyu), pork bone (tonkotsu), seafood or dashi (kombu, bonito, niboshi) and chashu.

A clear pork and dried-sardine broth seasoned with soy sauce, with wide, flat, curly noodles and plenty of chashu.

Ingredients as published (18)

Broth (Makes 8 to 10 servings)

  • 6 lb pork neck bones
  • 2 oz ginger, sliced
  • 2 bulbs garlic, cut into halves
  • 1 large leek, cut into half and wash every layers really well then drain
  • 1 1/2 oz kombu, dried kelp
  • 1 1/2 Tbsp chicken stock powder
  • 24 cups cold water

Chashu (Makes 8 to 10 servings)

  • 2 lb pork belly or pork butt

Tare (Sauce) (Makes 8 to 10 servings)

  • 1 1/2 cups soy sauce
  • 3/4 cup sake
  • 3/4 cup mirin
  • ginger, sliced
  • 1 clove garlic, crushed

Arrange Ramen Bowl (for 1 bowl)

  • 3 oz bean sprouts
  • 1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles
  • 2 green onions, chopped
  • 1 soft boiled egg, cut into half
  • 1 garlic cloves

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