Cuisines : Hakata Ramen - How to make this Japanese dish of Fokuoka city

 

Hakata Ramen is a specialty of Fukuoka City, particularly from the Hakata district on the island of Kyushu in Japan. Known for its rich, creamy pork bone broth, or tonkotsu, Hakata Ramen has a distinctive flavor profile that sets it apart from other types of ramen. This ramen is often characterized by its milky white broth, thin and firm noodles, and minimal toppings, allowing the complex broth to take center stage. It’s a popular dish across Japan and has grown in popularity internationally, often praised for its deeply savory taste and unique preparation process.

How Hakata Ramen is Prepared

1. Broth Preparation

The defining element of Hakata Ramen is its broth, known as tonkotsu, made primarily from pork bones. The preparation involves simmering pork bones—often including trotters and knuckles—for extended periods, typically 12 to 18 hours or longer. This prolonged cooking extracts collagen, marrow, and other rich flavors from the bones, resulting in the characteristic creamy, opaque white broth. Aromatics like ginger, garlic, and green onions are occasionally added for additional flavor, though the primary goal is to emphasize the pork essence.

2. Noodle Preparation

Hakata Ramen noodles are unique, being thin, straight, and firm. These noodles are generally made with a higher percentage of water and lye water (kansui), giving them a distinct bite and resilience. Since they cook quickly due to their thinness, they're usually cooked to varying firmness levels to match the eater's preference—from yawa (soft) to barikata (very firm), and even harigane (extra firm). This adaptability is unique to Hakata-style ramen and enhances the textural experience.

3. Tare (Flavor Base)

A seasoning base, or tare, is essential in ramen making as it provides the main flavor foundation for the broth. For Hakata Ramen, the tare is often soy sauce-based, with a lighter seasoning to keep the focus on the pork broth. Salt can also be used, along with a small amount of mirin or sake to enhance the umami.

4. Aromatic Oil

Adding aromatic oil to the broth helps to deepen and enrich the ramen’s flavor. Often, sesame oil or garlic oil is used, but some variations may include chili oil for a slight kick or even lard for additional richness.

5. Toppings

The toppings for Hakata Ramen are generally simple to avoid overpowering the broth. They typically include thinly sliced chashu pork (slow-braised or roasted pork belly), finely chopped green onions, wood ear mushrooms, and a soft-boiled egg. Another classic addition is red pickled ginger (beni shoga), which adds a slight tang and balances the richness of the broth. Some versions might include karashi takana (spicy pickled mustard greens) or sesame seeds for added flavor.

6. Serving Style and Customization

Hakata Ramen is often served with an option for “noodle refills” known as kaedama, where diners can order an additional portion of noodles to add to their remaining broth. This encourages savoring the flavors and enjoying the broth until the last bite.

Hakata Ramen’s simplicity in toppings, complex broth, and attention to detail in noodle preparation make it a beloved dish. It combines intense flavors with a light touch, letting each ingredient shine while still celebrating the richness of the tonkotsu broth.