A Fukushima ramen known for thick noodles, light broth, and a savory soy-based tare.
The Story
Kitakata ramen comes from the small city of Kitakata in Fukushima Prefecture, an area known for its water, sake brewing, and noodles. The local ramen is distinguished by thick, wavy noodles served in a relatively light broth, commonly seasoned with soy sauce. Ramen became so closely tied to the city that eating a bowl in the morning developed into a local tradition.
Tare
Ingredients
- 120 ml water
- 70 ml usukuchi shoyu
- 50 ml regular soy sauce
- 30 ml Thai fish sauce
- 20 ml mirin
- 10 ml rice vinegar
- 20 g niboshi
- 5 g kombu
- 10 g sea salt
Instructions
- Combine everything in a pot.
- Bring to a boil, then set aside overnight.
- Strain.
Chintan Broth
Ingredients
- 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
Instructions
- Prepare the vegetables and aromatics.
- Blanch the chicken bones for 30 seconds and pork bones for 3 minutes.
- Add everything to a pot with the pork fat. 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.
- Strain.
To Serve
Ingredients
- 4–8 thin rectangles of chashu pork belly
- Menma
- Green onions
- Thick noodles
Instructions
- Assemble with the thick noodles and toppings.