📝 About This Recipe
Hailing from the small city of Kitakata in Fukushima Prefecture, this ramen is celebrated as one of Japan's 'Big Three' regional styles. It features a distinctive clear, soy-based broth enriched with pork and niboshi (dried sardines), but the true star is the 'Hirauchi Jukusei' noodles—thick, flat, and hand-crinkled for a chewy, high-moisture texture. This comforting bowl offers a perfect balance of savory depth and a clean finish that makes it a legendary breakfast or lunch staple.
🥗 Ingredients
The Broth Base
- 2 kg Pork bones (femur or neck) (blanched and cleaned)
- 1 piece Chicken carcass (rinsed thoroughly)
- 4 liters Water (filtered is best)
- 50 g Niboshi (dried sardines) (heads and guts removed to avoid bitterness)
- 1 large square Kombu (dried kelp) (wiped with a damp cloth)
Shoyu Tare (Seasoning Sauce)
- 200 ml Dark soy sauce (high quality Japanese brand)
- 50 ml Mirin (hon-mirin preferred)
- 1 tablespoon Salt (sea salt)
Chashu Topping & Aromatics
- 500 g Pork belly block (rolled and tied with twine)
- 2 inch piece Ginger (sliced thinly)
- 2 stalks Green onions (white parts only for the broth)
- 4 cloves Garlic (smashed)
Noodles and Garnish
- 4 portions Thick flat ramen noodles (look for 'Kitakata-style' or high-moisture noodles)
- 100 g Menma (seasoned bamboo shoots) (available in jars)
- 8 slices Narutomaki (fish cake) (pink swirl pattern)
- 1/2 cup Green onions (finely chopped for garnish)
👨🍳 Instructions
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1
Place pork bones and chicken carcass in a large pot, cover with water, and bring to a boil for 10 minutes. Drain the water and scrub the bones under cold running water to remove all grey marrow and impurities; this ensures a clear broth.
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2
Return the cleaned bones to the pot with 4 liters of fresh water. Add the ginger, garlic, and the white parts of the green onions. Bring to a gentle simmer, never a rolling boil, to keep the broth transparent.
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3
Add the tied pork belly block directly into the simmering broth. Let it poach gently for 90 minutes until tender. Once cooked, remove the pork and set aside to cool before slicing.
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4
While the pork poaches, prepare the Tare. In a small saucepan, combine soy sauce, mirin, and salt. Simmer for 5 minutes over low heat to mellow the alcohol and soy sharpness. Set aside.
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5
After the pork is removed, add the niboshi and kombu to the broth pot. Continue simmering for another 2-3 hours on the lowest heat setting. Skim any foam or fat that rises to the surface frequently.
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6
Strain the finished broth through a fine-mesh sieve lined with cheesecloth into a clean pot. You should have a golden, clear liquid. Keep this hot but not boiling.
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7
Slice the cooled pork belly into 1/4 inch thick slices. If desired, lightly sear the slices in a pan for a smoky flavor, or keep them traditional and soft.
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8
Prepare your noodles. If using fresh Kitakata noodles, 'massage' them with your hands before boiling to accentuate the wavy, crinkled texture that holds the soup.
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9
Boil a large pot of unsalted water. Cook the noodles according to package instructions (usually 3-4 minutes). They should be 'mochi-mochi'—chewy and bouncy.
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10
Warm your serving bowls by filling them with hot water for a minute, then discard the water.
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11
Assemble the bowl: Pour 3 tablespoons of the Shoyu Tare into each bowl. Add 350ml of the hot broth and stir gently.
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12
Drain the noodles thoroughly and place them into the broth, lifting them with chopsticks to ensure they are neatly submerged.
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13
Top with 3-4 slices of chashu pork, a handful of menma, two slices of narutomaki, and a generous sprinkle of chopped green onions. Serve immediately while piping hot.
💡 Chef's Tips
Never let the broth reach a hard boil; a 'smiling' simmer (tiny bubbles) is key to the signature clarity of Kitakata ramen. If you can't find specific Kitakata noodles, use a wide, flat 'fettuccine-style' ramen noodle with high moisture content. For the best chashu flavor, let the pork belly marinate in a little of the Tare sauce for an hour after it has finished poaching in the broth. Removing the heads and guts of the niboshi is tedious but essential to prevent a bitter, metallic aftertaste in the delicate soup.
🍽️ Serving Suggestions
Pair with a cold glass of crisp Japanese lager or a dry hot sake to cut through the richness of the pork belly. Serve with a side of pan-fried pork gyoza for the classic 'Ramen Shop' experience. Offer a small dish of white pepper on the side; it is the traditional condiment used in Kitakata to enhance the shoyu broth. A side of pickled ginger (beni shoga) provides a refreshing palate cleanser between bites.