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Chilled Shio Ramen Made with Sapporo Ichiban Shio Ramen
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Open the pack of Sapporo Ichiban Shio Ramen and take out the powdered soup base and cut sesame seeds. Put the powdered soup base into the serving bowl.
Sapporo Ichiban Shio Ramen 1 pack
3:22
~1 min
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Ingredients
1
Open the pack of Sapporo Ichiban Shio Ramen and take out the powdered soup base and cut sesame seeds. Put the powdered soup base into the serving bowl.
Sapporo Ichiban Shio Ramen 1 pack
3:22
~1 min
2
Pour thoroughly chilled cold water into the bowl with the powdered soup base, then add the fish powder, shiro-dashi, vinegar, ice if available, a pinch of sugar, and a pinch of salt.
3:53
~1 min
3
Mix well so the powdered soup base dissolves completely, then chill the bowl thoroughly in the refrigerator until the noodles are done.
4:24
~1 min
4
Prepare 8–10 cm of long green onion. Cut it into 4–5 cm lengths, make one lengthwise slit to open it up, and remove the core. Stack the white parts and shred them finely along the grain.
4:55
~5 min
5
Soak the shredded green onion in water for about 5 minutes to make shiraga negi.
5:39
~5 min
6
Put water in a pot and bring it to a boil over medium heat. Once it is boiling vigorously, turn off the heat and wait 30 seconds.
6:06
~5 min
7
After 30 seconds, add the thinly sliced pork belly and boil briefly. As soon as it is cooked through, transfer it to a tray. Do not discard the cooking water, as it is used to boil the noodles.
6:21
~1 min
8
Sprinkle a pinch of salt lightly and evenly over the pork belly on the tray to season it, and let it cool at room temperature rather than in the refrigerator.
7:22
9
Bring the water used for the pork belly back to a boil and cook the Chinese noodles for 3 and a half minutes, 30 seconds longer than usual.
8:06
~4 min
10
Drain the cooked noodles in a colander and rinse them thoroughly under running water to remove the sliminess and residual heat.
8:51
~1 min
11
Put the noodles in ice water to chill them thoroughly and firm them up.
9:16
~1 min
12
Drain the noodles well, put them into the bowl of chilled soup, and top with the pork belly, shiraga negi, menma, soft-boiled egg, sudachi, and the included cut sesame seeds. Finish with a generous drizzle of sesame oil.
9:40
~2 min
1
Step 1
Open the pack of Sapporo Ichiban Shio Ramen and take out the powdered soup base and cut sesame seeds. Put the powdered soup base into the serving bowl.
Sapporo Ichiban Shio Ramen
1 pack
2
Step 2
Pour thoroughly chilled cold water into the bowl with the powdered soup base, then add the fish powder, shiro-dashi, vinegar, ice if available, a pinch of sugar, and a pinch of salt.
Shiro-dashi
to taste
Vinegar
to taste
Fish powder
to taste
Sugar
1 pinch
Salt
2 pinches
Cold water
to taste
Ice
as needed
4
Step 4
Prepare 8–10 cm of long green onion. Cut it into 4–5 cm lengths, make one lengthwise slit to open it up, and remove the core. Stack the white parts and shred them finely along the grain.
Long green onion
8–10 cm
5
Step 5
Soak the shredded green onion in water for about 5 minutes to make shiraga negi.
Long green onion
8–10 cm
7
Step 7
After 30 seconds, add the thinly sliced pork belly and boil briefly. As soon as it is cooked through, transfer it to a tray. Do not discard the cooking water, as it is used to boil the noodles.
Thinly sliced pork belly
to taste
8
Step 8
Sprinkle a pinch of salt lightly and evenly over the pork belly on the tray to season it, and let it cool at room temperature rather than in the refrigerator.
Thinly sliced pork belly
to taste
Salt
2 pinches
9
Step 9
Bring the water used for the pork belly back to a boil and cook the Chinese noodles for 3 and a half minutes, 30 seconds longer than usual.
Sapporo Ichiban Shio Ramen
1 pack
10
Step 10
Drain the cooked noodles in a colander and rinse them thoroughly under running water to remove the sliminess and residual heat.
Sapporo Ichiban Shio Ramen
1 pack
11
Step 11
Put the noodles in ice water to chill them thoroughly and firm them up.
Sapporo Ichiban Shio Ramen
1 pack
12
Step 12
Drain the noodles well, put them into the bowl of chilled soup, and top with the pork belly, shiraga negi, menma, soft-boiled egg, sudachi, and the included cut sesame seeds. Finish with a generous drizzle of sesame oil.
Sapporo Ichiban Shio Ramen
1 pack
Long green onion
8–10 cm
Thinly sliced pork belly
to taste
Sesame oil
to taste
Sudachi
to taste
Soft-boiled egg
as desired
Menma
as desired
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