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Recipe developer Paige McCurdy-Flynn upgrades instant ramen with egg, cabbage, ham, and scallions in this 10-minute recipe. Get the Recipe Hot and Sour Soup with Ramen
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume, [1] [2] [3] Fukuoka Prefecture, Japan, and is a specialty dish on the island of Kyushu. The broth for tonkotsu ramen is based on pork bones, which is what the word tonkotsu ( 豚骨/とんこつ ) means in Japanese.
Its soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added. Kagoshima Ramen is the only ramen which is not influenced by Kurume ramen for geographical and historical reasons [citation needed]. The size of the noodle is a bit thicker than normal.
This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a ...
A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form ...
At the end of a long day, taking inventory of the fridge, cracking a cookbook open, or running out to the grocery store in order to figure out a dinner plan can seem overwhelming.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
It can also be used to make the soup for ramen by combining it with stock and/or broth in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū). The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi , vinegar , etc., for nabemono and nattō ...