A bold Hokkaido ramen with a deeply seasoned blend of white, red, and hatcho miso.
The Story
Miso ramen was created in Sapporo in the 1950s and became one of Hokkaido’s most famous foods. Its rich miso broth and thick noodles are particularly well suited to the cold winters of northern Japan, often accompanied by stir-fried vegetables. The style eventually spread across Japan and helped establish Sapporo as one of the country’s great ramen cities.
Miso Tare
Ingredients
- 500 g white miso
- 350 g red miso
- 150 g hatcho miso
- 85 g sesame oil
- 50 g blended garlic
- 3/4 onion, blended
- 50 g ginger, peeled and blended
- 100 ml soy sauce
- 50 ml mirin
- 50 ml sake
- 35 ml Shaoxing wine
- 5 g oyster sauce
- 30 g MSG
- 15 g sea salt
- 5 g togarashi
- 20 g sesame seeds
- Lard, for cooking
Instructions
- Mix the three misos with the sesame oil in a large bowl.
- Heat some lard in a pot and add the garlic, onion, and ginger.
- Add the soy sauce, mirin, sake, and Shaoxing wine. Cook until the alcohol smell is gone.
- Add the oyster sauce, MSG, salt, and togarashi.
- Add the sesame seeds and cook while mixing.
- Pour the cooked mixture into the bowl with the miso and sesame oil and mix thoroughly.