Sapporo, the capital of Japan’s most northerly island, is renowned for its miso-based ramen.
- 400 g fresh ramen noodles (see Note)
- 1 corn cob, husk removed and chargrilled, kernels sliced from cob
- 200 g can bamboo shoots, drained
- 100 g (1¼ cups) bean sprouts
- 4 nori sheets (dried seaweed) (see Note), cut into strips
- 60 g butter, sliced into 4
- 2 spring onions, thinly sliced on the diagonal
- sesame oil and dried chilli flakes, to serve
- 500 g boneless pork belly
- 125 ml (½ cup) soy sauce
- 250 ml (1 cup) mirin
- 60 ml (¼ cup) sake
- 55 g (¼ cup) caster sugar
- 4 cm-piece ginger, sliced
- 6 garlic cloves, bruised
- 4 spring onions, roughly chopped
Marinated soft-boiled eggs
- 125 ml (½ cup) soy sauce
- 1 tsp caster sugar
- 4 soft-boiled eggs, peeled
- 1 kg chicken bones
- 1 leek, white part only, roughly chopped
- 6 cm-piece ginger, sliced
- 2 pieces kombu (dried seaweed) (see Note)
- 10 g (⅓ cup) dried shiitake mushrooms
- 75 g (¼ cup) white miso (see Note) paste
- 75 g (¼ cup) brown miso (see Note) paste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make chashu pork, preheat oven to 140°C. Roll pork and secure tightly with kitchen string in 3cm intervals. Place soy sauce, mirin, sake, sugar, ginger, garlic, spring onions and 1 L water in a casserole pan over high heat, stirring to dissolve sugar. Bring to the boil, then add pork. Cover, transfer to oven and cook, turning occasionally, for 3 hours or until very tender. Remove pork, cool slightly before slicing thinly. Set aside. Discard cooking liquid.
Meanwhile, to make marinated soft-boiled eggs, place soy sauce, sugar and 125 ml water in a small bowl, mixing to combine. Add eggs, then cover and refrigerate for 3 hours.
Meanwhile, to make stock, place chicken bones, leek, ginger, kombu, shiitake and 2.5 L water in a large saucepan with over high heat and bring to the boil. Reduce heat to low and simmer, occasionally skimming surface to remove any scum, for 1½ hours. Strain stock through a fine sieve and return liquid to pan. Add miso pastes, whisking until combined.
Meanwhile, cook noodles in a saucepan of boiling water for 2 minutes or until just cooked. Drain, then divide among 4 serving bowls and pour over hot stock. Serve topped with corn kernels, bamboo shoots, bean sprouts, nori strips, butter, reserved sliced pork, halved marinated soft-boiled eggs and spring onions. Drizzle with sesame oil and sprinkle with dried chilli flakes.
• Fresh ramen noodles, nori sheets and miso paste are from Japanese and Asian food shops.
• Kombu (dried seaweed) is used to flavour soups, stocks and simmered dishes. Rinse before using to remove excess salt. It is from Japanese and Asian food shops.
Photography Chris Chen.