Sumire-Style Salt Ramen
This recipe perfectly recreates the salt ramen from the famous Sapporo restaurant 'Sumire'. Aromatically stir-frying onions and garlic in lard is the key to the rich, deep flavor of the soup, and adding gelatin provides an authentic viscosity that helps the broth cling to the noodles.
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🍳 Cooking Flow
Season pork with soy sauce and Ajinomoto, then heat in the microwave to make instant chashu. → Heat lard in a pot, stir-fry onions and garlic until fragrant and browned, then add water, seasonings, and gelatin to create the soup base. → Stir-fry lard, bean sprouts, and pepper in a frying pan, pour in the soup, and bring to a boil. → Boil the Chinese noodles until firm, drain, place in a bowl, pour the soup and bean sprouts over them, and add toppings.
Cooking Steps
Brief Cooking Order
Season pork with soy sauce and Ajinomoto, then heat in the microwave to make instant chashu. → Heat lard in a pot, stir-fry onions and garlic until fragrant and browned, then add water, seasonings, and gelatin to create the soup base. → Stir-fry lard, bean sprouts, and pepper in a frying pan, pour in the soup, and bring to a boil. → Boil the Chinese noodles until firm, drain, place in a bowl, pour the soup and bean sprouts over them, and add toppings.
Introduction
This recipe perfectly recreates the salt ramen from the famous Sapporo restaurant 'Sumire'. Aromatically stir-frying onions and garlic in lard is the key to the rich, deep flavor of the soup, and adding gelatin provides an authentic viscosity that helps the broth cling to the noodles.
Step 1
Place the pork loin in a heat-resistant container, sprinkle with soy sauce and Ajinomoto, cover (or wrap), and heat in a 600W microwave for 1.5 minutes to make instant chashu.
Step 2
Slice the onion and grate the garlic and ginger.
Step 3
Heat 1 tablespoon of lard in a small pot over medium heat, add the sliced onion and grated garlic, and stir-fry for about 3 minutes until browned.
Step 4
Once the onion is aromatic and browned, pour in 350cc of water. Add grated ginger, 1 1/3 tsp chicken bouillon, 1/2 tsp Chuka Aji, 1 1/3 tsp gelatin, 1/2 tsp sugar, 1/3 tsp salt, 1/3 tsp Hondashi, 1 tsp soy sauce, and 8 shakes of Hi-Me. Mix well, bring to a boil, then remove from heat.
Step 5
Start boiling a generous amount of water in a separate pot.
Ingredients List
Important Notes
🔥 The most important step for achieving the soup's smoky aroma and color is to stir-fry the onions and garlic until they are thoroughly browned (a stainless steel pot with good heat conduction is ideal).
💡 Adding gelatin provides a moderate thickness, similar to a broth simmered for a long time with chicken bones, ensuring the soup clings well to the noodles.
🍜 For the most authentic result, use the yellow, medium-to-thick curly noodles typical of Sapporo ramen (such as Kikusui brand), boiled until slightly firm.
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