HISTORY OF RAMEN

The origins of Ramen

Ramen was born when the Chinese noodle dish came to Japan and fused with Japanese cuisine, combining men (noodles), dashi (soup stock), tare (sauce), ingredients, and fat or oil. There are limitless recipes that include variations in style and flavor, such as soy sauce ramen, miso ramen, salty ramen, pork bone ramen, and dipping ramen. Each region in Japan also has its own local style of ramen that reflects the climate, environment, and cuisine of the area. With its unique evolution in Japan, ramen has now crossed the seas and become a popular dish throughout the world.

[Japan Best Ramen Awards 2022 | 1st place] SP interview with Shota Iida, owner of “Raamen Iida Shoten”

The “Japan Best Ramen Awards” was held under the concept of “really delicious ramen selected by the owner of the ramen shop”. This time, we have a special interview with Shota Iida, the owner of Ramen Iida Shoten, which won first place among many famous restaurants nationwide. We asked Mr. Iida, who won first place for the second year in a row, how he deals with ramen, how the ramen industry should be, and what path it should take.

“Japan Best Ramen Awards” was held for the second time this year. Based on the concept of “a truly delicious ramen shop chosen by the owner of the ramen shop”, as a result of a survey of famous ramen shop owners all over Japan, many shop owners named “Raamen Iida Shoten”. It won 1st place. First of all, please tell us your frank impressions.

I’m so happy. I am very happy.

What is Curry Ramen?

You don’t really see “Curry Ramen” as a regular menu at most ramen shops in Japan; however, it does exist. Because having curry AND instant ramen in a combo, it is considered rather Otokomeshi or Men’s Meal, which implies all the dishes that men like to cook and eat. Do I hear some chuckles right now?

Ingredients

- 1 packet of shoyu or shio ramen

- 60g onions, thinly sliced

- 80-100g protein or choice

- 1 Japanese curry

- 1 scallion, sliced

- knob of butter, for serving - sliced cheese, optional

1, Sauté onions in a small pot over medium high heat. Add protein of choice and cook per recommended time (depending on the protein). Add 2 cups of water and bring to a boil. Add the noodles and soup base and cook for 2 minutes. Once noodles are loosened, reduce heat to low to medium low (gentle simmer) and dissolve the curry roux in a ladle.

2. Once dissolved, mix well and remove from heat.

3. Serve in a ramen bowl and top with scallions, butter and/or cheese. Enjoy!

Miso Ramen

Ingredients

5 tbsp miso paste

2 tbsp soy sauce

2.5cm piece ginger, grated

12 shiitake mushrooms

225g smoked tofu, cut into 4 slices

2 tbsp liquid aminos or tamari

250g soba noodles

16 ears baby corn

1 tbsp vegetable oil

8 baby pak choi

200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook thoroughly until steaming hot throughout)

2 red chillies, finely sliced on an angle

2 spring onions, finely sliced on an angle

4 tbsp crispy seaweed

2 tbsp black sesame seeds

1 tbsp sesame oil, to finish

Method

STEP 1

Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.

STEP 2

Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.

STEP 3

Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.

STEP 4

Add the baby corn to the miso broth and cook for a further 4 mins.

STEP 5

Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.

STEP 6

As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.

STEP 7

Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

Creamy Tonkatsu Ramen

Ingredients Pork

1 tablespoon sesame oil

1/2 teaspoon garlic

1/2 teaspoon minced ginger

1/2 teaspoon salt

1/4 teaspoon white pepper

Ramen Broth

4 cups tonkotsu ramen broth

1/8 cup soy sauce

2 tablespoons mirin

1 tablespoon miso paste (optional)

1 teaspoon chili garlic paste (optional)

Add-ins

2 handfuls ramen noodles

1 soft-boiled egg mushrooms

Instructions

1. Place the pork, sesame oil, garlic, ginger, salt and pepper, and sriracha (if using) into a non-stick pan over medium heat, and cook until no more pink remains, breaking it up into small pieces as it cooks. Set aside.

2. Place the tonkotsu broth, soy sauce, mirin, and the optional miso paste and chili garlic paste (if using) into a medium stock pot. Heat until boiling.

3. Place your pre-cooked ramen noodles and soft boiled egg into bowls, and carefully pour the boiling ramen broth over the top. Top with any additional add-ins you’d like, and serve hot.