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Kitakata Ramen is a unique and delicious Japanese ramen that originated in Kitakata City, Fukushima Prefecture. It features thick, chewy noodles, a rich, flavorful soup, and a wide variety of toppings. This recipe will show you how to make authentic Kitakata ramen at home.

material:

4 servings of raw or dried noodles

• 4 cups of chicken or pork bone broth

• 1 glass of sake

• 1 cup soy sauce

1 cup mirin

• 2 tbsp sake lees

• 3 cloves of minced garlic

• 2 tbsp vegetable oil

• 2 slices of pork belly or char siu

• 4 thinly sliced ​​scallions

• 4 eggs (soft-boiled or raw)

• 4 sheets of seaweed

• 2 cups mushroom slices (shiitake or enoki)

Instructions:

1. Start by making the ramen soup. In a large pot, bring chicken stock or pork bone broth to a boil. Add sake, soy sauce, mirin, and sake lees. Mix well and reduce heat to low. Simmer the soup for at least 2 hours or until it has a rich, savory flavor.

2. While the soup is simmering, prepare the ramen toppings. Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the sliced ​​mushrooms and sauté until tender. set aside.

3. Cook the ramen according to package directions. Drain noodles and divide among 4 bowls.

4. Heat the pork belly or char siu in a pan until cooked through. Slice thinly and set aside.

5. Soft-boil or fry the eggs and set aside.

6. When the broth has boiled for 2 hours, remove the pan from the heat and strain the broth. Discard the solids and save the broth.

7. Ladle the soup over the ramen in each bowl. Top with sautéed mushrooms, sliced ​​pork belly or char siu, green onions, and soft-boiled or raw egg. Finally, put nori on top of each bowl.

8. Enjoy Kitakata ramen piping hot!

The hearty Kitakata ramen is perfect for the cold season or when you want to feel refreshed. The thick, chewy noodles pair perfectly with the rich, flavorful broth, and a variety of toppings add freshness and texture. It is a recipe that allows you to easily enjoy the unique taste of Kitakata ramen at home.

Note:
You can also add toppings such as bamboo shoots, bean sprouts, and kamaboko. You can also use different types of protein such as chicken or beef depending on your preference.

Tsukune is a traditional Japanese dish, basically a type of chicken meatball. These meatballs are tender, juicy, and flavorful, perfect for grilling or pan-frying. It is a popular dish in Japan that can be enjoyed as an appetizer or as a main dish.

material:

ground chicken - 1 lb

Grated ginger - 1 teaspoon

grated garlic - 1 teaspoon

soy sauce - 2 tablespoons

Sake (rice wine) - 1 tablespoon

sugar - 1 teaspoon

Sesame oil - 1 teaspoon

salt and pepper to taste

Green onion, thinly sliced ​​- 2 tbsp

Instructions:

In a large bowl, mix minced chicken, grated ginger, grated garlic, soy sauce, sake, sugar, sesame oil, salt and pepper. Mix well.

By hand, shape mixture into small meatballs (about 2 inches in diameter).

Heat the oil in a skillet over medium-high heat.

Add meatballs to skillet and cook for about 5 minutes on each side or until golden brown and medium cooked.

Remove from pan and place on paper towels to remove excess oil.

Serve meatballs with green onions and your favorite dipping sauce.

Tsukune is often served with a sweet and savory sauce made from mirin, sake, sugar and soy sauce. A simple sauce of soy sauce and lemon juice is also delicious.

These Japanese chicken meatballs are perfect for a quick and easy meal, perfect for a party appetizer or a satisfying main course.

Enjoy delicious meatballs!

Tempura udon is a chewy and delicious dish that combines the chewy texture of udon with the crunchy texture of tempura batter. This dish is popular in Japan and is often served as a satisfying meal or snack. This recipe will show you how to make tempura udon at home.

material:

• 8 oz udon noodles

• 1/2 cup all-purpose flour

• 1/2 cup cornstarch

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup ice water

• Vegetable oil for frying

• 1/2 cup dashi stock

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 teaspoon of sugar

• 1/4 cup thinly sliced ​​green onions

• 1/4 cup grated ginger

1/4 cup grated daikon radish

Instructions:

1. Boil the udon according to the directions on the packet. When the noodles are cooked, drain the water and loosen them.

2. Mix flour, cornstarch, baking powder and salt in a mixing bowl. Slowly add ice water and mix until the dough is smooth and thick. It is used to coat udon noodles for frying.

3. Next, heat the oil in a deep fryer or large pot to 350 degrees F (175 degrees C). Dip the udon into the batter and spread evenly. Carefully drop the battered noodles into the hot oil and fry for about 3-4 minutes or until golden brown. Remove from oil and drain on paper towels.

4. While the udon is boiling, make the sauce. Add the dashi stock, soy sauce, mirin, and sugar to a small pot and mix. Bring to a boil, then reduce heat and simmer for 2 minutes. This creates a flavorful broth that can be poured over tempura udon.

5. When the udon is fried and the sauce is made, divide the yaki udon into 4 bowls. Pour the hot soup over the noodles and top with green onions, ginger, and grated daikon radish. Serve immediately.

This dish is best served warm and can be served with any accompaniment. Serve with shrimp tempura and vegetables for a more hearty meal.

Tempura udon is a versatile menu that you can eat anytime. The combination of chewy udon and crispy tempura dough is outstanding. Fragrant broth and toppings of green onions, ginger, and grated radish add freshness. This recipe is perfect for those who love Asian food and want to try something new and delicious.