Sano-san's Legendary Shio Ramen
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A recreation of the legendary shio ramen soup by Minoru Sano, a renowned Japanese ramen chef. This recipe captures the essence of Sano-san's approach to ramen, focusing on a rich, umami-packed broth. It's important to note that this soup is best enjoyed the day it's made to fully experience its flavors.
04:30:00 total
Serves 6
hard
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Ingredients
- rishiri konbu - 50g (soaked overnight)
- katsubushi - 35g (or mejimaguro-bushi if available)
- salt - 165g
- sake - 100ml
- mirin - 30ml
- vinegar - 10ml
- koikuchi shoyu - 30ml
- chicken backs - 1kg
- chicken feet - 330g (toenails clipped and ammonia burns removed)
- pork femur bones - 330g
- pork fat - 66g
- onion - 2/3 (scaled down, about half to three quarters of a whole)
- carrot - 2/3 (scaled down, about three quarters of a whole)
- garlic - 1 (whole clove)
- ginger - 15g
- napa cabbage - 1/4 (scaled down, about half a head)
- large green onion - 1
- dried shrimp - 16g
- water - 4L (for soup)
- konbu - 26g (for dashi)
- dried shiitake mushrooms - 2 (for dashi)
- katsuobushi - 33g (thick cut, for dashi)
Instructions
- Prepare Shio Tare: Soak 50g of rishiri konbu overnight in 500ml of water. Heat slowly to just under boiling, then remove konbu. Add 35g of katsubushi and keep at low heat for 5 minutes. Strain and return dashi to pot. Add 165g of salt, 100ml of sake, 30ml of mirin, 10ml of vinegar, and 30ml of koikuchi shoyu (add shoyu after cooling the mixture to room temperature).
- Prepare Soup: Blanch chicken backs for 30 seconds, chicken feet (after preparing) for a similar time, and pork bones for 3 minutes. Rinse bones. Add bones to stock pot with 66g of pork fat, all aromatics, and 4L of water. Bring to a boil, then add 16g of dried shrimp.
- Prepare Dashi for Soup: Soak 26g of konbu and 2 dried shiitake mushrooms in 1L of water overnight. Heat to just under boiling, remove konbu (and shiitake if removed early), add 33g of katsuobushi, and let steep.
- Combine and Cook Soup: Skim off any scum from the soup. Strain the dashi stock into the soup. Let it simmer at just under 200°F for 4 hours without boiling. Strain the soup to achieve clarity.
- Serve: Combine 300ml of soup with 10ml of shio tare. Serve immediately for best taste.
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