📝 About This Recipe
This soul-warming fusion dish marries the deep, umami-rich soul of Japanese ramen with the aromatic, velvety spice of traditional Japanese curry. Born from the bustling food stalls of Hokkaido, this recipe features a luscious, silky broth and bouncy noodles that cling to every drop of flavor. It is a masterclass in balance, combining savory dashi, sweet caramelized aromatics, and a gentle heat that lingers beautifully on the palate.
🥗 Ingredients
The Aromatic Base
- 1 tablespoon Vegetable oil
- 3 cloves Garlic (finely minced)
- 1 inch Fresh Ginger (grated into a paste)
- 1/2 medium Yellow Onion (thinly sliced)
The Curry Broth
- 4 cups Chicken or Vegetable Stock (low sodium preferred)
- 2 cubes Japanese Curry Roux (roughly 40g, medium-hot style)
- 1 tablespoon Soy Sauce (shoyu)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1/4 cup Milk or Coconut Milk (for extra creaminess)
Noodles and Protein
- 2 portions Fresh Ramen Noodles (approx 150g each)
- 200 grams Pork Belly or Chicken Thigh (thinly sliced)
Toppings and Garnish
- 2 pieces Ajitsuke Tamago (marinated soft-boiled eggs, halved)
- 2 stalks Green Onions (finely sliced on a bias)
- 2 tablespoons Menma (fermented bamboo shoots)
- 1/4 cup Corn Kernels (buttered and lightly charred)
- 2 sheets Nori (cut into small rectangles)
👨🍳 Instructions
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1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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2
Add the sliced onions and sauté for 5-7 minutes until they are soft and translucent with slightly golden edges.
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the pork or chicken slices to the pot. Increase heat slightly and sear the meat until it is no longer pink on the outside.
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5
Pour in the stock, soy sauce, and mirin. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to develop the base flavors.
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6
Take a ladleful of the hot broth and place it in a small bowl. Add the curry roux cubes to this bowl and whisk until completely dissolved into a thick paste.
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7
Pour the dissolved curry mixture back into the main pot and stir well. This prevents lumps from forming in your soup.
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8
Stir in the milk or coconut milk. This adds a beautiful sheen and mellows the spice for a 'velvet' mouthfeel.
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9
While the broth simmers on low, bring a separate large pot of water to a rolling boil. Cook the ramen noodles according to package instructions (usually 2-3 minutes).
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10
Drain the noodles thoroughly. It is vital to shake off all excess water so you don't dilute the rich curry broth.
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11
Divide the cooked noodles between two deep ramen bowls.
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12
Ladle the hot curry broth and meat over the noodles, ensuring the noodles are fully submerged.
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13
Arrange the soft-boiled egg halves, bamboo shoots, corn, and nori on top.
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14
Garnish generously with sliced green onions and serve immediately while piping hot.
💡 Chef's Tips
For the best texture, always cook noodles in a separate pot of water rather than in the broth. If the broth becomes too thick, simply whisk in an extra splash of stock or hot water. Use a Japanese brand of curry roux like S&B or Glico for the most authentic 'Kare' flavor. To make it spicier, add a teaspoon of Togarashi (Japanese chili flakes) or a dash of chili oil at the end. Caramelizing the onions longer (up to 15 minutes) adds a deeper, sweeter complexity to the soup base.
🍽️ Serving Suggestions
Pair with a cold glass of Japanese lager or a crisp dry Riesling to cut through the richness. Serve with a side of Gyoza (pan-fried dumplings) for a classic ramen shop experience. A small side of Tsukemono (Japanese pickles) provides a refreshing acidic crunch between bites. Keep extra toasted sesame seeds on the table for guests to sprinkle on top.