Japanese Bone
How To Make Japanese Ramen Tips
Ramen is one of the popular dishes in Japan, aside from sushi and bento. This comforting ramen is now widely known around the world because it’s healthy and complete. Japanese ramen consists of full flavored broth, egg noodles, meat and vegetables. There are many kinds of ramen in Japan, each restaurant in every region has its own special and distinct version of ramen.
Did you know that ramen is originally from China? In China they call it La Mian which literally means hand-pulled noodles. Ramen was introduced to Japan around the 19th century. After that, ramen became very popular across the country. Ramen even helped Japan during the World War II. Then around 1958 the founder of Nissin foods Momofuku Ando invented instant noodles which became really popular around the world because it is cheap, handy and easy to prepare.
Preparing ramen broth is the complicated and time consuming part in making ramen because some ramen broths will take you hours or even a day to prepare it, but the results will be delicious. Once you know how to make the broth, everything will be easy for you because you can put any toppings you like.
Here are the common ramen toppings:
- Narutomaki or fishcake with pink swirl in the middle.
- Nibuta or simmered pork
- Hardboiled egg
- Spinach
- Nori or seaweed
- Wakame another type of seaweed
- Corn
- Shiitake mushrooms or Chinese black mushrooms
Feel free to mix and match, you can even add your own toppings. The real secret of good ramen is its broth.
Here are the basic ramen broths that you can also try
- Fish broth. This broth is a bit salty and savory. Fish broth is a perfect for those who are health conscious because it is made up of katsuboshi or dried tuna shavings, kombu or kelp, niboshi or anchovy, salt, pepper and water. This is the easiest broth to prepare. Fish broth is usually used for shio ramen or salt based ramen.
- Chicken broth. This broth is made up of chicken bones, leeks, ginger and water. It has this very light chicken flavor with the hint of ginger and leeks. This broth is usually used for shoyu ramen or soy sauce based ramen and miso ramen.
- Pork broth or also known as tonkotsu not tonkatsu. This broth is the most complicated broth to prepare because you will cook or boil pig’s feet for 15 to 20 hours which makes the broth cloudy and tasty. This broth is perfect for miso based ramen and tonkotsu ramen topped with nibuta.
Before I forget, there are three flavors or bases for ramen. You will just add these as additional flavor or taste.
- Shio ramen or salt based ramen. Shio ramen is salty and clear, perfect for fish or seafood and vegetable toppings.
- Shoyu ramen or soy sauce based ramen. You will just add about 4 tablespoons of soy sauce in the ramen bowl before you add the broth.
- Miso ramen or miso based ramen. This ramen is salty and tangy, and it really goes well with pork and vegetable toppings.
Now that you know the basics of Japanese ramen, it’s time for you to make your own ramen. Enjoy eating!
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