A clear, delicate salt-seasoned ramen from Hakodate, Hokkaido.
The Story
Hakodate, a port city at the southern tip of Hokkaido, is famous for its shio, or salt-based, ramen. Unlike the heavier ramen found elsewhere in Hokkaido, Hakodate ramen is traditionally known for a clear, delicate broth seasoned primarily with salt. Its simple appearance and lighter flavor have made it one of Hakodate’s best-known local foods.
Shio Tare
Ingredients
- 50 g Rishiri kombu
- 510 ml water
- 35 g katsuobushi
- 165 g salt
- 100 ml sake
- 30 ml mirin
- 10 ml vinegar
- 30 ml shoyu
Instructions
- Soak the kombu in the water overnight.
- Heat the water until just below boiling, remove the kombu, and add the katsuobushi.
- Cook over low heat for 5 minutes, then strain.
- Return the dashi to a pot over medium-low heat. Add the salt, sake, mirin, and vinegar and stir until dissolved.
- Cool to room temperature and add the shoyu.
Chintan Broth
Ingredients
- 26 g kombu
- 2 dried shiitake mushrooms
- 1 L water
- 1/2 napa cabbage
- 3/4 carrot
- 1/2 white onion
- 1 clove garlic
- 15 g ginger
- 1 large green onion
- 1 kg chicken backs
- 1 kg pork femurs
- 330 g chicken feet, nails removed
- 65 g pork fat
- 33 g katsuobushi
Instructions
- Soak the kombu and dried shiitake in 1 L water overnight.
- Prepare the vegetables and aromatics.
- Blanch the chicken bones for 30 seconds and the pork bones for 3 minutes.
- Add the bones and pork fat to a pot. Bring to a small boil and skim the scum.
- Simmer at about 195°F for 6–8 hours.
- With 1 1/2 hours remaining, add the aromatics.
- Bring the reserved dashi to just below a boil and remove the kombu. Add 33 g katsuobushi and steep until the scum is gone, then add the dashi to the soup.
- Strain the finished broth.