Japanese Hakata Ramen Recipe
The dish is named after Hakata, a district in Fukuoka Prefecture, Japan, where it was first created. Traditional Hakata ramen requires an overnight cooking process to achieve its authentic flavor. Once prepared, the broth can be stored in an airtight container and refrigerated for up to three days. If frozen, it can be kept for up to three months.
Ingredients
For the broth:
- Cow’s trotters - 3 pounds (cut into 1-inch disks)
- Chicken - 2 pounds (skin and excess fat removed)
- Beef - 1/2 kg
- Onions - 2 (roughly chopped)
- Scallions - 24 (white part for the broth and green ones for garnishing)
- Garlic cloves - 12
- Ginger - 4-inch knob (roughly chopped)
- Cooking oil - 2 tbsp
- Black pepper - 1 tbsp
- Salt - to taste
For the mayo sauce:
- Garlic cloves - 10
- Vegetable oil - 1/2 cup
- Sesame oil - 1/2 cup
For serving:
- Noodles - 2 packs
- Soy sauce
- Hot and sour sauce
Instructions
For the broth:
- Take a large cooking pot and place cow trotters and chicken in it. Cover this with cold water.
- Place the cooking pot on the burner at a high heat and bring it to boil. Once it starts boiling, remove it from the burner and drain the water.
- Now wash all the bones thoroughly with cold water. Scrub any bits of coagulated blood or dark marrow until the bones are uniform grey or white.
- In a frying pan, heat the cooking oil at a high flame. Add onions, garlic and ginger in the pan and toss them occasionally. Add a pinch of salt and black pepper too. Cook until they are almost blackened from both the sides. This may take about 15 minutes. Remove in a plate and set aside.
- Once the bones are all completely washed up, place them again in the cooking pot. Add the blackened onions, garlic and ginger. Also add the white part of the scallions and the beef cuts in the pot. Fill it with cold water. Now bring it to a boil at a high flame. After some time, reduce the flame and cover the pot with a heavy lid.
- Let it boil for around 4 hrs until the meat is completely tender. Keep checking on the pot after every 15-20 minutes.
- Once the meat is tender, remove it with a spatula. Place the meat in a sealed container and refrigerate it for around 4-6 hrs.
- After the meat is removed from the pot, cover the pot again with the lid and continue cooking. Cook until the broth gives a creamy and opaque appearance, this may take around 6-8 hrs.
- Now cook the broth at a high flame until it gets reduced to around 3 quarts. Add salt and black pepper to enhance the flavour.
- Once it is reduced, strain it in a clean pot so that all the solid bones are removed from the broth. Strain again through a fine mesh strainer in order to get a cleaner soup.
- Now take the meat out of the fridge and chop it finely.
- Add this meat in the soup and mix well.
For the mayo sauce:
- Add garlic and canola oil in a frying pan and simmer for around 10 mins. Stir it constantly until it is blackened.
- Add this in a blender and blend it for around 30 secs adding the sesame oil too.
- Yummy mayo sauce is ready. It can be refrigerated for up to 2 months in a sealed container.
Assembling:
- Take 6 bowls. Add broth in each bowl. Add the boiled noodles too and stir them in the broth.
- Garnish with the mayo sauce, soy sauce and hot chilli sauce to make it more tempting.
Nutrition
Calories: 1083kcalCarbohydrates: 28gProtein: 65gFat: 79gSaturated Fat: 17gTrans Fat: 1gCholesterol: 223mgSodium: 658mgFiber: 4gSugar: 4g
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