Kansai cuisine is famous for its delicate flavors, and one of its most cherished dishes is ramen. Although ramen originally hails from China, it has been assimilated into Japanese culture and has evolved into a beloved staple across the nation. Kansaistyle ramen, in particular, boasts a unique twist that sets it apart from the Tokyo variant. Here’s a stepbystep guide to understanding and appreciating Kansai ramen—the heart of which lies in its rich broth and carefully chosen ingredients.
Step 1: Discovering the Broth
The backbone of any ramen dish is its broth, and in Kansai, it is typically lighter compared to the heavier, more rich broths found in Tokyo. The broth here often originates from the shio (salt) or shoyu (soy sauce) varieties.
Ingredients for Kansai Broth:
2 liters of water
300 grams of chicken bones
100 grams of pork bones
1 piece of kombu (dried kelp)
20 grams of dried bonito flakes (katsuobushi)
Salt or soy sauce to taste
Preparation Steps:
1. Begin by soaking the kombu in cold water for about 30 minutes prior to cooking.
2. In a large pot, add the chicken and pork bones, covering them with water. Bring it to a vigorous boil for about 5 minutes and then discard the water. This step removes impurities.
3. Refill the pot with fresh water and the soaked kombu. Simmer for about 12 hours, skimming off any foam that rises to the surface.
4. When the broth is aromatic, add the bonito flakes. Let it simmer for an additional 1015 minutes.
5. Strain the broth through a finemesh sieve and season with salt or soy sauce to achieve your desired flavor.
Step 2: Choosing the Noodles
Kansai ramen noodles are typically thin, straight, and have a chewy texture. They play a vital role in balancing the lighter broth, allowing for an enjoyable slurp.
Noodle Selection:
Look for fresh ramen noodles made with highquality wheat flour.
If making at home, combine 200 grams of allpurpose flour, 2 grams of kansui (alkaline water), and 70ml of water to form a dough. Knead until smooth and let it rest.
Cooking the Noodles:
1. Bring a pot of water to a rolling boil.
2. Add the noodles and cook according to the package instructions or for about 24 minutes for homemade noodles.
3. Drain and quickly rinse under cold water to stop the cooking process, setting them aside.
Step 3: Preparing Toppings
Kansai ramen is not complete without an array of tantalizing toppings that enhance both flavor and presentation. Common toppings include chashu (braised pork), menma (bamboo shoots), green onions, and a softboiled egg.
Topping Ingredients:
200 grams of pork belly, braised until tender
23 pieces of menma (pickled bamboo shoots)
12 green onions, finely sliced
2 softboiled eggs
Braised Pork Preparation:
1. Sear the pork belly in a pan until golden.
2. Add soy sauce, mirin, and sugar. Cover and simmer for about an hour, until tender.
3. Slice the pork belly thinly for serving.
SoftBoiled Egg Preparation:
1. Boil eggs for 67 minutes, depending on preferred doneness.
2. Immediately place them in an ice bath, then peel and marinate in soy sauce for extra flavor.
Step 4: Assembling the Ramen Bowl
The final creation showcases the harmony of flavors and textures.
Assembly Steps:
1. In a serving bowl, pour a ladle of warm broth, ensuring it fills the bowl halfway.
2. Add a serving of cooked noodles, allowing them to nestle into the broth.
3. Artfully arrange slices of chashu on one side, followed by menma, a softboiled egg, and a sprinkle of green onions.
4. Optionally, garnish the dish with nori (seaweed) or a dash of sesame seeds for added depth.
Step 5: Enjoying the Experience
Once every element has come together in the bowl, it’s time to indulge. In Kansai, ramen is often enjoyed as an informal meal, a gathering of friends, or a latenight snack.
When savoring your creation, take a moment to appreciate not just the flavors but the meticulous process that went into making it. From the simmering broth to the handcrafted noodles, each step contributes to the true essence of Kansai ramen—a beloved dish steeped in tradition and flavor.