Pairs well with Niboshi Ramen
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Niboshi Ramen
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A flavorful ramen recipe featuring a rich niboshi (dried sardines) broth, complemented by homemade niboshi aroma oil and served with hakata style noodles and simple toppings.
01:05:00 total
Serves 3
medium
Soup
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Ingredients
- water - 2.5 liters (for the soup)
- large niboshi - 150 grams (for the soup)
- small niboshi - 250 grams (for the soup)
- kombu - 5 grams (for the soup)
- katsuobushi - 10 grams (thick cut, for the soup)
- green onion - 10 grams (for the soup)
- garlic clove - 1 (for the soup, optional as it was forgotten in the video)
- lard or vegetable oil - 100 grams (for niboshi aroma oil)
- small niboshi - 15 grams (for niboshi aroma oil)
Instructions
- Prepare the Soup: In a large pot, combine 2.5 liters of water, 150 grams of large niboshi, 250 grams of small niboshi, 5 grams of kombu, 10 grams of katsuobushi, and 10 grams of green onion. Slowly heat the mixture to 92 degrees Celsius over 40 minutes without letting it boil.
- Make the Niboshi Aroma Oil: In a pan, heat 100 grams of lard or a blend of lard and vegetable oil. Add 15 grams of small niboshi and fry on low heat for 15-25 minutes to infuse the oil. Strain the oil into a clean container.
- Assemble the Ramen: Prepare ramen noodles according to the package instructions or use Ramen Lord’s makeshift hakata style noodles. In a bowl, combine 10 milliliters of shoyu tare, 10 milliliters of niboshi aroma oil, and about 300 milliliters of the prepared soup. Add cooked noodles to the bowl.
- Add Toppings: Top the ramen with roasted chashu and some green onion. Adjust the toppings according to preference.
