Kitakata Ramen
Teresa · teresasrecipes.com · 2025 · 4 servings
Against 492 ramen recipes
Kitakata ramen, with 1 of the 4 usual parts; not on it: pork bone (tonkotsu), seafood or dashi (kombu, bonito, niboshi) and chashu.
What's in it
10 parts read from its 10 ingredient lines, its title and its method.
- Broth base
- Chicken “Chicken broth, 4 cups”
- Tare and seasoning
- Soy sauce (shoyu) “Soy sauce, 1/4 cup”
- Mirin “Mirin, 2 tablespoons”
- Noodles
- Ramen noodles, kind not stated “Ramen noodles, 4 servings (about 8 ounces)”
- Toppings
- Pork (other cuts) “Pork belly, 1 pound”
- Boiled or soft egg “Soft-boiled eggs, 4”
- Menma (bamboo shoots) “Bamboo shoots, 1 cup, sliced”
- Nori “Nori seaweed, 4 sheets, shredded”
- Scallion or negi “Green onions, 2, sliced”
- How it is served
- Served in soup from the method
Against the usual Kitakata
It has 1 of the 4 parts of the usual Kitakata ramen: soy sauce (shoyu). Not on it: pork bone (tonkotsu), seafood or dashi (kombu, bonito, niboshi) and chashu.
Less usual for the style: boiled or soft egg (in 20% of Kitakata recipes) and nori (in 20% of Kitakata recipes).
A clear pork and dried-sardine broth seasoned with soy sauce, with wide, flat, curly noodles and plenty of chashu.
Ingredients as published (10)
- Pork belly, 1 pound
- Chicken broth, 4 cups
- Soy sauce, 1/4 cup
- Mirin, 2 tablespoons
- Sake, 2 tablespoons
- Ramen noodles, 4 servings (about 8 ounces)
- Soft-boiled eggs, 4
- Nori seaweed, 4 sheets, shredded
- Bamboo shoots, 1 cup, sliced
- Green onions, 2, sliced
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