Kitakata ramen

Method

1. 1 Knead the flour with lye water and a little water for 15 minutes until it forms a very firm dough, then let it rest for 2 hours.
2. 2 Roll out the dough to a thickness of 2 mm, then cut it into 4 mm wide strips and curl them.
3. 3 Kitakata noodles are flat, wide, and curly, so they absorb more broth than round noodles, which is characteristic of this region.
4. 4 Simmer pork bones with dried anchovies for 2 hours and 30 minutes, then strain to obtain a light yellow broth.
5. 5 Kitakata broth is lighter and clearer than tonkotsu because the anchovies balance out the bone flavor.
6. 6 Simmer the pork belly for 40 minutes, boil the noodles for 2 minutes, then pour in the broth and arrange the chashu, bamboo shoots, seaweed, and green onions on top.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 4: simmer under high pressure for 50 minutes, then release the pressure naturally; the water will be cloudier, so filter it twice through a cloth.