Japanese

Kagoshima Ramen

It’s the ramen that combines the flavours of pork, chicken and dashi, milder than tonkotsu but is as delicious if not better. Kagoshima Ramen is a type of Japanese ramen prepared with the usual tonkostu broth diluted with chicken stock and dashi, served with thicker ramen noodles and topped with chashu and variety of vegetables.

There are many types of ramen but we all know the usual ones like Tonkostu, Shio and Shoyu but there are more to be discovered and each of them have something special to offer. Like pasta, ramen tend to be regional, where each area in Japan have their own specialty and we are showcasing one today from Kagoshima.

I personally call this ramen the everything ramen becuase majority of the broth bases of ramens are utilised on this dish, pork, chicken, vegetable, fish and seaweed it covers every bases, it is a beautiful harmony of flavours creating a delicate balanced flavour, not too oily and not too porky, its mild but flavourful.

Toppings are quite different too, while chasu is present on this dish, what makes it unique is the use of other vegetables like bean sprouts, wood ear fungus and sometimes shiitake and toasted garlic.

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Kagoshima Ramen

  • Author: Raymund
  • Prep Time: 20mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

Kagoshima Ramen is a type of Japanese ramen prepared with the usual tonkostu broth diluted with chicken stock and dashi, served with thicker ramen noodles and topped with chashu and variety of vegetables.


Ingredients

Units Scale

Ramen

  • 5 to 6 servings good quality ramen noodles (you don’t want to ruin that 6-hour broth with a crappy noodle)
  • Chashu pork
  • bean sprouts
  • rehydrated wood ear fungus
  • Negi (spring onions), chopped
  • toasted garlic, in oil

Broth

  • 1 1/2 kg pork trotter
  • 1 kg chicken frames
  • 2 cups dashi stock
  • 3 pcs dried shiitake mushrooms
  • 2 pcs leeks, roughly chopped
  • 1 large onion, roughly chopped
  • 1 tbsp sake
  • 1 tsp mirin
  • salt

Instructions

  1. In a large stock pot add pork trotters and chicken frames then fill it with water enough to cover everything. Bring it to a boil and continue to boil until the scum appears on top. Turn the heat off then drain.
  2. Clean the pork bones and chicken frames in running water removing any scum that is stuck on it.
  3. In clean stock pot add the pork trotters, chicken frames, leeks, onions, dried shiitake mushrooms sake, mirin and salt. Fill it again with water enough to cover everything (roughly 4 to 5 litres), cover with heavy a lid then bring it to a boil. Once boiling reduce to simmering heat and simmer for 4 hours, check water levels making sure it does not dry out, adding water if necessary.
  4. After 4 hours, turn the heat off then strain the liquid using a fine sieve into a separate pot, reserve the bones. At this point you need to have at least 3 litres of stock if not add water. Place pot on stove top then bring it to a boil, once boiling lower to simmering heat.
  5. Scrape off the very tender fat and skin from the trotter bones until you have around 1 1/2 cups of tender pork skin. Place them in a bowl then using a hand blender puree them until smooth in consistency, pour this into the simmering soup.
  6. Continue to simmer the broth for 2 more hours, season with salt then turn heat off.
  7. Cook ramen noodles according to packet instructions.
  8. Boil rehydrated wood ear fungus in water and cook until tender.
  9. Place ramen noodles in a bowl then pour the broth, top with thinly sliced Chashu pork, wood ear fungus, chopped spring onions, bean sprouts and toasted garlic in oil.

Published by
Raymund

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