Entree: Japan – Hokkaido – 北海道ラーメン ➤ Hokkaidō Rāmen (A hearty miso-based ramen from Hokkaido with a rich pork-and-chicken broth, corn, butter, and chashu pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 45 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork belly, rolled and tied for chashu
- 1/2 cup (120 ml) soy sauce for chashu braise
- 1/2 cup (120 ml) mirin for chashu braise
- 1/4 cup (60 ml) sake for chashu braise
- 1/4 cup (50 g) granulated sugar for chashu braise
- Water to cover braising pork
- 6 cups (1440 ml) low-sodium chicken stock
- 2 cups (480 ml) dashi stock (kombu + bonito) or prepared dashi
- 1/2 cup (150 g) white miso paste
- 3 tbsp (45 ml) soy sauce (for broth seasoning)
- 2 tbsp (30 ml) mirin (for broth seasoning)
- 2 tbsp (28 g) unsalted butter (to finish bowls)
- 1 cup (150 g) sweet corn kernels (fresh or frozen)
- 4 portions fresh ramen noodles, about 5 oz (140 g) each
- 4 soft-boiled eggs, approx. 1 3/4 oz (50 g) each (ajitsuke tamago recommended)
- 4 scallions, thinly sliced, approx. 2 oz (60 g)
- 2 cloves garlic, smashed, approx. 0.21 oz (6 g)
- 1 inch (10 g) piece fresh ginger, sliced
- 1 tbsp (15 ml) vegetable oil (for searing)
- Salt and white pepper to taste (start with 1 tsp (5 g) salt)

Show original ingredient measurements

- 1 lb (454 g) pork belly, rolled and tied for chashu
- 1/2 cup (120 ml) soy sauce for chashu braise
- 1/2 cup (120 ml) mirin for chashu braise
- 1/4 cup (60 ml) sake for chashu braise
- 1/4 cup (50 g) granulated sugar for chashu braise
- Water to cover braising pork
- 6 cups (1440 ml) low-sodium chicken stock
- 2 cups (480 ml) dashi stock (kombu + bonito) or prepared dashi
- 1/2 cup (150 g) white miso paste
- 3 tbsp (45 ml) soy sauce (for broth seasoning)
- 2 tbsp (30 ml) mirin (for broth seasoning)
- 2 tbsp (28 g) unsalted butter (to finish bowls)
- 1 cup (150 g) sweet corn kernels (fresh or frozen)
- 4 portions fresh ramen noodles, about 5 oz (140 g) each
- 4 soft-boiled eggs, approx. 50 g each (ajitsuke tamago recommended)
- 4 scallions, thinly sliced, approx. 2 oz (60 g)
- 2 cloves garlic, smashed, approx. 6 g
- 1 inch (10 g) piece fresh ginger, sliced
- 1 tbsp (15 ml) vegetable oil (for searing)
- Salt and white pepper to taste (start with 1 tsp / 5 g salt)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare chashu: place rolled pork belly in a pot and add soy sauce, mirin, sake, sugar, and enough water to just cover. Bring to a simmer, skim foam, then cover and braise gently for 1 1/2–2 hours until tender. Remove pork, cool slightly, then slice thinly. Reserve braising liquid for flavoring broth if desired.
2. Make the broth: combine chicken stock and dashi in a large pot. Add smashed garlic and sliced ginger. Bring to a gentle simmer and cook 30–45 minutes to meld flavors. Strain out solids and return clear broth to the pot.
3. Prepare miso tare: in a small bowl, whisk 1/2 cup (150 g) miso paste with 3 tbsp (45 ml) soy sauce and 2 tbsp (30 ml) mirin until smooth. Keep ready to blend into hot broth.
4. Finish broth: ladle about 2 cups (480 ml) hot strained broth into the miso tare and whisk until fully combined, then return mixture to the main pot. Heat gently—do not boil vigorously after adding miso. Adjust seasoning with salt and white pepper, and add reserved chashu braising liquid a tablespoon at a time if more depth is desired.
5. Cook noodles: bring a large pot of water to a rolling boil and cook fresh ramen noodles according to package directions (typically 2–3 minutes) until just tender. Drain and divide among 4 bowls.
6. Assemble bowls: ladle hot miso broth over noodles. Top each bowl with 3–4 slices of chashu pork, halved soft-boiled egg, a spoonful of sweet corn, a pat of unsalted butter (about 1/2 tbsp (7 g) per bowl), and a scattering of sliced scallions.
7. Serve immediately, encouraging each diner to stir the butter into the broth for a rich Hokkaido finish.

1. Prepare chashu: place rolled pork belly in a pot and add soy sauce, mirin, sake, sugar, and enough water to just cover. Bring to a simmer, skim foam, then cover and braise gently for 1 1/2–2 hours until tender. Remove pork, cool slightly, then slice thinly. Reserve braising liquid for flavoring broth if desired.
2. Make the broth: combine chicken stock and dashi in a large pot. Add smashed garlic and sliced ginger. Bring to a gentle simmer and cook 30–45 minutes to meld flavors. Strain out solids and return clear broth to the pot.
3. Prepare miso tare: in a small bowl, whisk 1/2 cup (150 g) miso paste with 3 tbsp (45 ml) soy sauce and 2 tbsp (30 ml) mirin until smooth. Keep ready to blend into hot broth.
4. Finish broth: ladle about 2 cups (480 ml) hot strained broth into the miso tare and whisk until fully combined, then return mixture to the main pot. Heat gently—do not boil vigorously after adding miso. Adjust seasoning with salt and white pepper, and add reserved chashu braising liquid a tablespoon at a time if more depth is desired.
5. Cook noodles: bring a large pot of water to a rolling boil and cook fresh ramen noodles according to package directions (typically 2–3 minutes) until just tender. Drain and divide among 4 bowls.
6. Assemble bowls: ladle hot miso broth over noodles. Top each bowl with 3–4 slices of chashu pork, halved soft-boiled egg, a spoonful of sweet corn, a pat of unsalted butter (about 1/2 tbsp / 7 g per bowl), and a scattering of sliced scallions.
7. Serve immediately, encouraging each diner to stir the butter into the broth for a rich Hokkaido finish.