Classic Sapporo Ramen Recipe

2022-10-31

By Umami Chef

Japanese Cuisine

Main Course

Try this classic Japanese recipe for Sapporo Ramen, made with fresh ramen noodles, savory broth, and crispy pork belly slices. 

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A popular Japanese noodle dish that originated in the city of Sapporo, Hokkaido, which is the northernmost island of Japan. Sapporo is known for its cold and snowy winters, and the hearty and warming Sapporo Ramen was created to help people keep warm during the long, cold winter months. 

Ramen Noodles: From Their Humble Origins to Pop Culture Phenomenon

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Sapporo Ramen is characterized by its rich, salty broth made from chicken, seafood, and pork bones. The noodles used in Sapporo Ramen are curly and yellow, and the toppings often include slices of pork, bamboo shoots, green onions, and butter. 

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The butter is a unique addition that sets Sapporo Ramen apart from other types of ramen and is said to have been added to the dish by a struggling restaurant owner in the 1950s as a way to make his ramen more appealing to customers.

Pitfalls on Sapporo Ramen 

 Choosing the right ingredients: Sapporo Ramen requires a variety of ingredients, including the broth, noodles, meat or protein, and toppings. Choosing the right ingredients and ensuring that they work well together can be a challenge.

 Creating a flavorful broth: The broth is a crucial component of Sapporo Ramen, and it can be difficult to achieve the perfect balance of flavors. The broth must be simmered for hours to extract the maximum flavor from the ingredients, which can be a time-consuming process.

 Cooking the noodles: The noodles in Sapporo Ramen should be firm and chewy, but not overcooked. Cooking noodles to the perfect texture can be tricky and requires close attention to cooking time.

 Consistency: Sapporo Ramen is often sold in restaurants or food stalls, and consistency in the final product can be challenging. Proper measurement of ingredients, cooking time, and temperature control are necessary to ensure that customers receive a consistent product.

 Presentation: Sapporo Ramen is often served with a variety of toppings, and presenting the dish properly can be challenging. A visually appealing presentation can be just as important as the taste of the dish.

Ingredients

• 4 servings of fresh ramen noodles

• 4 cups chicken or vegetable broth

• 2 cups water

• 4 pork belly slices

• 4 soft-boiled eggs

• 1 cup chopped scallions

• 1 cup bean sprouts

• 1/2 cup sliced shiitake mushrooms

• 1 tbsp vegetable oil

• 1 tbsp minced garlic

• 1 tbsp grated ginger

• 2 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tsp sugar

• 1/2 tsp salt

• 1/4 tsp white pepper

• 1 tbsp cornstarch dissolved in 2 tbsp water

Instructions

1. Preheat oven to 400°F.

2. Roast pork belly slices for 25-30 minutes, until crispy and golden brown.

3. Bring broth and water to a boil in a large pot. Add garlic, ginger, soy sauce, oyster sauce, sugar, salt, and white pepper. Simmer for 15 minutes.

4. In a separate pan, heat vegetable oil over medium heat. Add shiitake mushrooms and bean sprouts and cook for 2-3 minutes, until softened.

5. Cook ramen noodles in boiling water for 2-3 minutes, until al dente. Drain and rinse with cold water.

6. Ladle broth into four bowls. Divide cooked ramen noodles, shiitake mushrooms, and bean sprouts among the bowls.

7. Slice the pork belly and place on top of the noodles. Add a soft-boiled egg and a handful of chopped scallions to each bowl.

8. Drizzle cornstarch mixture over the top of each bowl and serve hot.

Preparation Time 30 min

Cook Time 1 hour

Total Time 1 hour 30 min

Nutrition Facts

Calories: 600

Fat: 25 g

Saturated Fat: 8 g

Carbohydrates: 70 g

Fiber: 5 g

Sugar: 9 g

Protein: 30 g

Regional Ingredients Variations of Sapporo Ramen

Sapporo, the birthplace of ramen in Japan, the dish typically includes a rich and savory miso-based broth, with chewy noodles, butter, corn, bean sprouts, and ground pork, creating a dish known as "Sapporo Miso Ramen".

Tokyo, they may use a clear chicken-based broth with thin noodles, and add in various toppings such as nori (dried seaweed), green onion, bamboo shoots, and sliced pork, creating a dish known as "Tokyo-style Shoyu Ramen".

Fukuoka, they use a rich pork bone-based broth known as "tonkotsu", with thin and straight noodles, and may include toppings such as spicy cod roe, garlic, and sliced pork belly, creating a dish known as "Hakata-style Tonkotsu Ramen".

Osaka, they may use a soy sauce-based broth with thick and curly noodles, and add in toppings such as boiled egg, fish cake, and pickled red ginger, creating a dish known as "Osaka-style Shoyu Ramen".

Hokkaido, they may use a seafood-based broth with thin and curly noodles, and add in toppings such as scallops, crab meat, and squid, creating a dish known as "Hokkaido-style Seafood Ramen".

Try this classic Japanese recipe for Sapporo Ramen, made with fresh ramen noodles, savory broth, and crispy pork belly slices. Share your lovely dish on your socials with the following hashtags #sappororamen #Japanesefood #porkbelly #freshnoodles #Hokkaido #hiverecipes