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Shio Ramen
Salt-Based Ramen
A delicate and light ramen characterized by its clear, salt-seasoned broth. This is the purest expression of ramen flavor.
ð§ ææ
- 500 g Chicken carcass or bones(For the broth base)
- 300 g Whole chicken or chicken pieces(For the broth base)
- 2 L Water(For the broth)
- 10 g Dried kombu (kelp)(For the broth)
- 5 g Dried shiitake mushrooms(For the broth)
- 1 slice Ginger(About 2cm thick, for the broth)
- 2 stalks Scallion whites(For the broth)
- 1.5 tbsp Salt (preferably sea salt or a good quality fine salt)(For the tare, adjust to taste)
- 5 g Kombu (small piece)(For the tare)
- 10 g Bonito flakes (katsuobushi)(For the tare)
- 2 tbsp Sake(For the tare)
- 1 tbsp Mirin(For the tare)
- 200 g Thin ramen noodles(Fresh or dried, specific for ramen)
- 4 slices Chashu pork(Pre-made or homemade)
- 4 pieces Wontons(Pre-made or homemade, cooked)
- 2 sheets Nori (seaweed sheets)(Cut into halves)
- 2 slices Narutomaki (fish cake)(Pre-made)
- 1 stalk Scallions(Thinly sliced, for garnish)
- 2 halves Boiled eggs (Ajitsuke Tamago)(Optional, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the Chicken and Fish Broth: Rinse chicken bones and pieces under cold water. Blanch them in boiling water for 5 minutes, then drain and rinse again to remove impurities. Place blanched chicken and bones in a large pot with 2 liters of fresh water. Add kombu, dried shiitake mushrooms, ginger slice, and scallion whites. Bring to a gentle simmer over medium-high heat.
â±ïž 30 minutes - 2
Simmer the Broth: Once simmering, reduce heat to low. Skim off any foam or scum that rises to the surface. Do not boil vigorously, as this will cloud the broth. Let it simmer gently, covered, for at least 4 hours, or until the chicken is very tender and the broth is flavorful. The goal is a clear, aromatic broth.
â±ïž 4 hours - 3
Strain the Broth: Carefully strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Discard the solids. You should have a clear, golden broth. Taste and adjust seasoning if necessary, though the tare will provide most of the saltiness. Keep warm.
â±ïž 15 minutes - 4
Make the Salt Tare: In a small saucepan, combine 1.5 tbsp salt, 5g kombu, 10g bonito flakes, 2 tbsp sake, and 1 tbsp mirin. Add about 100ml of the clear broth (or water). Gently heat over low heat, stirring until the salt dissolves and the kombu and bonito flakes have infused their flavor. Do not boil. Strain the tare and set aside.
â±ïž 10 minutes - 5
Cook the Noodles: Bring a separate pot of unsalted water to a rolling boil. Add the ramen noodles and cook according to package directions, typically 2-3 minutes for thin noodles. They should be al dente. Drain them thoroughly to prevent them from becoming mushy.
â±ïž 3 minutes - 6
Assemble the Ramen: Divide the salt tare evenly between two ramen bowls (about 1.5 tbsp per bowl). Ladle the hot, clear broth over the tare and stir gently to combine. Add the drained noodles to each bowl. Arrange the chashu slices, cooked wontons, nori sheets, and narutomaki slices attractively on top of the noodles. Garnish with sliced scallions and optional halved boiled eggs.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor the clearest broth, ensure the chicken is blanched properly and the broth is simmered very gently without boiling.
- âThe quality of salt used for the tare significantly impacts the final flavor. Use a good quality sea salt or fine grain salt.
- âPrepare the tare and toppings in advance to streamline the assembly process.
- âShio ramen is known for its subtle flavors, so don't overpower the broth with too many strong ingredients.
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- Hakodate style: Often includes seafood elements like scallops or shrimp.
- Add a dash of toasted sesame oil for extra aroma.
- Incorporate other vegetables like blanched spinach or bamboo shoots.