Are you looking for something that is Japanese in tradition and also has the perfect combination of noodles, meat, and soup?
You are in the right place. You can enjoy Hakata ramen in your kitchen by following the simple instructions listed. Hakata tonkotsu ramen is a perfect dish for making homemade noodles, especially its perfect boiled soup with its special sauce topped with egg or mushrooms. This soup is completed in three-step procedures, mainly boiled for 9 hours at different intervals of time.
There can be many reasons to love this easy ramen hakata dish. It can directly melt your heart with its flavorful taste. some of the given suggestions that you love more;
Rich and creamy tonkotsu broth.
Chewy homemade thin noodles.
And also its flavourful topping.
What is the origin or reason behind the name “Hakata Ramen”?
We use this term because of its origin. We call it such a name because of its origin. The dish was first introduced several decades ago. This dish originated in the Hakata district of Fukuoka in Kyushu, Japan. That’s why we call or remember it with such a unique or original place name.
Pork Meat Selection:
It is choosing the right pork meat for authentic Hakata ramen, as it is the base ingredient. Many people overlook this aspect and end up with disappointing results. This is often because they still need to select the right meat. Before making the Hakata tonkotsu ramen, consider the following factors:
Fresh Quality: Always use high-quality and fresh meat. The meat should be pink in color and have a firm structure.
Selection: For Hakata ramen, always opt for shoulder or leg side meat. These have optimal fat, making them more flavorful.
Bone-in Vs. Boneless: Selecting bone-in or boneless meat is ultimately a personal choice, but from my point of view, bone-in meat Hakata ramen is more delicious due to the bone marrow taste.
Add the flour to the mixing bowl along with the Kansui salt and add water to make dough.
Stir the Kansui mixture in the flour. Press flat by placing it in the sealed bag. And leave the dough for 40 minutes.
After that, use a roll pin to roll out the dough into a thin sheet and cut it into thin slices like noodles.
For Ramen Sauce:
Combine the dried shrimp, dried shiitake mushrooms, cut kombu, and water in a container.
Cover and refrigerate the mixture to dashi.
Put the dashi into the pot and start it to a boil.
Once the dashi is boiling, let it simmer for 5 minutes, and then strain the dashi.
In another pot, mix dashi with Usukuchi shoyu, hon mirin, cooking sake, thai fish sauce, rice vinegar, salt, sliced garlic, and sesame seeds.
Heat the mixture until it starts boiling, then take it off the stove.
Let the sauce cool down, then add oyster sauce.
Add sauce to the blender. Blend the sauce for a smooth texture.
For Ramen Soup:
Add pork head bone, pork bone, and water to a large cooking pot. Start the stove and let it boil on medium heat. And also, don’t forget to remove the Scum.
Reduce the heat to low and add the pork shoulder loin. Let it simmer for 3 hours.
After that, remove the pork shoulder loin, which will be later used for Chashu.
Turn the heat up to high and let it boil for 1 hour.
Stop the fire. Strain the soup about 600ml and leave this aside.
Add more water to the pot until it reaches the same level as when you started. Start to boil.
Continue to boil at high heat for 2-3 hours, and then stop the fire.
Use a strainer to separate 600ml of soup and pour it back into the original pot. Let it cool down.
Refill the water (Again) in the pot and bring it to a boil at high heat for 2 to 3 hours.
After boiling for a long time on high heat, the soup becomes very milky. Turn off the heat. Strain the remaining soup.
Combining the soup boiled at different times makes the flavor richer. Tonkotsu soup is ready.
For Chashu:
Mix the Koikuchi shoyu, cooking sake, and sugar in a saucepan.
Boil the sauce until the cooking sake completely evaporates, then set it aside to cool down.
Marinate the pork shoulder loin in Chashu sauce for 1 hour. Chushu is now completely ready.
For Topping:
Mix sugar with hon mirin in the saucepan and start it to boil until sugar caramelizes.
And now, you can add chili powder and stir it well. Chilli paste is done.
Slice the Chashu and slice the spring onions finely.
And don’t forget to slice the black fungus, menma, ajitama, spring onions, Chashu, and chili powder.
For Hakata Tonkotsu Ramen:
First of all, mix the ramen sauce and tonkatsu in a bowl.
Now boil the noodles for 1 min and add it in serving plater. Hakata tonkotsu is done.
Ramen Hakata Topping Suggestions:
There can be many suggestions for topping this delightful, easy homemade Hakata ramen. Some of my suggested and self-based suggestions are given below;
Ajitama: Soft-boiled eggs are used as a topping.
Green onions are also used as a topping.
Menma: bamboo shoots are used for topping.
Sesame seeds and Naruto (fish cake) are also used as toppings.
Serving suggestions:
You can serve this amazing Hakata ramen with some other dishes. These are
Here are some useful secret tips that can be very helpful in making copycat Hakata ramen. These tips are listed below;
Always use fresh and quality ingredients.
Balance the flavor.
Slowly cook the broth.
Cook the noodles just right.
Customize topping as your preference.
When To Make This Recipe?
It can be a meaningful or delightful adventure suitable for various occasions and family gatherings. Here are some ideal times to make Hakata ramen that are listed below;
Cozy family dinner.
Chilly evenings.
Special occasions.
Casual gathering with friends.
FAQs:
You can store the leftover Hakata ramen in the refrigerator for up to 2 to 3 days. Store the Broth, Noodles, and topping separately in the airtight container.
Yes, absolutely; you are free to customize the topping to your mood and your preference. Some of the topping suggestions are listed.
Yes, you can make this easy Hakata ramen broth with chicken. In this recipe, we make broth with meat bones, but we can also make it with chicken meat bones.
Yes, you can use different types of meat bones, such as neck and rib bones, to make the perfect tonkatsu broth.
Conclusions:
Finally, you can make an exact copy cat of Hakata ramen in your home kitchen by following the simple steps listed. These steps are as simple as I can make them and end with a remarkable result. This dish is based on thin handmade noodles, which are the perfect boiled soup with the best combination of sauces topped with egg or mushrooms. It can satisfy your expectations of meeting the restaurant’s real Hakata ramen.
Hakata Ramen Delights Recipe
Hakata Ramen is known for its rich and creamy tonkotsu (pork bone broth) soup and thin, straight noodles. The soup is typically simmered for hours to extract as much flavor as possible from the pork bones, resulting in a thick and flavorful broth. Toppings often include slices of chashu (braised pork belly), green onions, pickled ginger, and often a soft-boiled egg.
Add the flour to the mixing bowl along with the Kansui salt and add water to make dough.
Stir the Kansui mixture in the flour. Press flat by placing it in the sealed bag. And leave the dough for 40 minutes.
After that, use a roll pin to roll out the dough into a thin sheet and cut it into thin slices like noodles.
For Ramen Sauce:
Combine the dried shrimp, dried shiitake mushrooms, cut kombu, and water in a container.
Cover and refrigerate the mixture to dashi.
Put the dashi into the pot and start it to a boil.
Once the dashi is boiling, let it simmer for 5 minutes, and then strain the dashi.
In another pot, mix dashi with Usukuchi shoyu, hon mirin, cooking sake, thai fish sauce, rice vinegar, salt, sliced garlic, and sesame seeds.
Heat the mixture until it starts boiling, then take it off the stove.
Let the sauce cool down, then add oyster sauce.
Add sauce to the blender. Blend the sauce for a smooth texture.
For Ramen Soup:
Add pork head bone, pork bone, and water to a large cooking pot. Start the stove and let it boil on medium heat. And also, don’t forget to remove the Scum.
Reduce the heat to low and add the pork shoulder loin. Let it simmer for 3 hours.
After that, remove the pork shoulder loin, which will be later used for Chashu.
Turn the heat up to high and let it boil for 1 hour.
Stop the fire. Strain the soup about 600ml and leave this aside.
Add more water to the pot until it reaches the same level as when you started. Start to boil.
Continue to boil at high heat for 2-3 hours, and then stop the fire.
Use a strainer to separate 600ml of soup and pour it back into the original pot. Let it cool down.
Refill the water (Again) in the pot and bring it to a boil at high heat for 2 to 3 hours.
After boiling for a long time on high heat, the soup becomes very milky. Turn off the heat. Strain the remaining soup.
Combining the soup boiled at different times makes the flavor richer. Tonkotsu soup is ready.
For Chashu:
Mix the Koikuchi shoyu, cooking sake, and sugar in a saucepan.
Boil the sauce until the cooking sake completely evaporates, then set it aside to cool down.
Marinate the pork shoulder loin in Chashu sauce for 1 hour. Chushu is now completely ready.
For Topping:
Mix sugar with hon mirin in the saucepan and start it to boil until sugar caramelizes.
And now, you can add chili powder and stir it well. Chilli paste is done.
Slice the Chashu and slice the spring onions finely.
And don’t forget to slice the black fungus, menma, ajitama, spring onions, Chashu, and chili powder.
For Hakata Tonkotsu Ramen:
First of all, mix the ramen sauce and tonkatsu in a bowl.
Now boil the noodles for 1 min and add it in serving plater. Hakata tonkotsu is done.
