Comprehensive Recipe: Sapporo Ichiban Shio Tonkotsu Cup Noodle Upgrades, The Ultimate Sapporo Ichiban Shio Tonkotsu Ramen
Here are 2 arrangement recipes using Sapporo Ichiban Shio Tonkotsu that elevate it to restaurant-quality deliciousness. For the cup noodle version, we combine natto and chili oil to leverage the synergistic effects of fermentation. For the packet noodle version, we add soy milk, mayonnaise, and a special spicy sauce to create a surprisingly mellow and rich Hakata-style ramen.
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🍳 Cooking Flow
[Cup Noodle Upgrade] Add natto (mixed well) and chili oil to the cup noodles after letting them sit for 3 minutes with hot water. → [Ultimate Shio Tonkotsu] Mix doubanjiang and soy sauce to create a spicy sauce, and whisk together mayonnaise and powdered soup in a serving bowl. → [Ultimate Shio Tonkotsu] Bring soy milk, water, garlic powder, and pepper to a boil, then simmer the noodles over low heat for 2 minutes and 30 seconds. → [Ultimate Shio Tonkotsu] Pour the soup into the bowl to melt the mayonnaise, add the noodles, and top with toasted sesame seeds, green onions, and the spicy sauce.
Cooking Steps
Brief Cooking Order
[Cup Noodle Upgrade] Add natto (mixed well) and chili oil to the cup noodles after letting them sit for 3 minutes with hot water. → [Ultimate Shio Tonkotsu] Mix doubanjiang and soy sauce to create a spicy sauce, and whisk together mayonnaise and powdered soup in a serving bowl. → [Ultimate Shio Tonkotsu] Bring soy milk, water, garlic powder, and pepper to a boil, then simmer the noodles over low heat for 2 minutes and 30 seconds. → [Ultimate Shio Tonkotsu] Pour the soup into the bowl to melt the mayonnaise, add the noodles, and top with toasted sesame seeds, green onions, and the spicy sauce.
Introduction
Here are 2 arrangement recipes using Sapporo Ichiban Shio Tonkotsu that elevate it to restaurant-quality deliciousness. For the cup noodle version, we combine natto and chili oil to leverage the synergistic effects of fermentation. For the packet noodle version, we add soy milk, mayonnaise, and a special spicy sauce to create a surprisingly mellow and rich Hakata-style ramen.
Step 1
[Cup Noodle Upgrade] Open the lid of the Sapporo Ichiban Shio Tonkotsu cup and add the garnish and powdered soup.
Step 2
[Cup Noodle Upgrade] Pour boiling water up to the inner line, cover, and wait for 3 minutes.
Step 3
[Cup Noodle Upgrade] While waiting, mix the natto thoroughly without adding anything to build up its viscosity, then add the included sauce and mustard and stir again.
Step 4
[Cup Noodle Upgrade] After 3 minutes, open the lid, lightly loosen the noodles, and add the mixed natto to the center.
Step 5
[Cup Noodle Upgrade] Drizzle your desired amount of chili oil over the top to finish.
Ingredients List
Important Notes
[Cup Noodle Upgrade] The aged flavor of the tonkotsu soup matches perfectly with the fermented aroma of the natto, creating a thickness that coats the noodles well. The trick is to stir the natto well to develop the sticky texture before adding the sauce and mustard. 💡
[Ultimate Shio Tonkotsu] Adding soy milk makes it easy for the pot to boil over, so please adjust the heat to low. Also, the effect of the soy milk will make the noodles firmer, resulting in a naturally 'bari-kata' (very firm) texture. ⚠️
[Ultimate Shio Tonkotsu] By mixing the mayonnaise and powdered soup in the bowl beforehand, the fats emulsify and disperse beautifully when the hot soup is poured in, eliminating any acidic taste and creating a richness typical of a ramen shop. 🍳
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