Photograph of the finished Kitakata ramen

Japan · Mì ramen sợi dẹt Kitakata

Kitakata ramen

3 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.5 lb
  • Photograph of Lye water Lye water 0.6 oz
  • Photograph of Pork bones Pork bones 3.1 lb
  • Photograph of Dried anchovies Dried anchovies 2.8 oz
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Salt Salt 0.8 oz

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.

Start cooking