Recipe for Seafood Ramen by Brian MacDuckston
This dish, which originates from Sapporo on the island of Hokkaido, is perfect for winter with its thick broth and protein-rich toppings.
Excerpt from “Ramen at Home”, by Brian MacDuckston, published by Rockridge Press. Copyright © 2017 by Callisto Media, Inc. All rights reserved.
‘Wherever you go along the Hokkaido coast, you’ll find seafood. The fishing towns and cities on this northern island are the source of a large proportion of Japan’s seafood. This abundance is reflected in the country’s cuisine, particularly in ramen’, explains Brian MacDuckston, author of Ramen at Home, a book containing one hundred recipes dedicated to this typically Japanese dish and its accompaniments: garnishes and broths.
He shares the recipe for a seafood miso ramen, a ramen dish that originates from Hokkaido, and particularly Sapporo. It became popular in the 1960s and its rather thick broth is made from miso, a fermented bean paste, which gives it its orangey colour.
187.5 ml strong miso tare with aka miso
625 ml clear soup of any kind
660 g fresh noodles, such as chukasuimen noodles
500 g varied seafood (coquilles Saint-Jacques, shrimp, crab, squid, etc.), cooked and sliced
Start by filling a large pan with water and bring to the boil over a medium-high heat.
Half-fill the ramen bowls with water to heat them up. The bowls should be warm to the touch, but not scalding. Discard the hot water and dry the bowls with kitchen roll or a clean towel.
Put the tare and the broth in a medium-sized saucepan. Mix and bring to the boil over a low heat.
Cook the noodles in the large saucepan of boiling water. If the ramen noodles are a standard thickness (approximately 1 mm), they will take one to two minutes to cook.
Around 30 seconds before the noodles have finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, making sure to remove the excess water. Delicately place the noodles in each bowl of soup, making sure to keep the presentation tidy.
Place the seafood on the ramen noodles and sprinkle with negi. Adjust the quantity of seafood according to your preference. Serve immediately.
Ramen at Home (2017), a recipe book by Brian MacDuckston, is published by Rockridge Press.
Brian MacDuckston is a journalist who specialises in ramen. He lives in Tokyo and writes articles about ramen restaurants around the world, and shares them on his blog Ramen Adventures. He also regularly collaborates with Condé Nast Traveler. Ramen at Home is his first book. Brian MacDuckston followed this with Best of the Best Ramen in 2019, a guide to the best ramen restaurants in Japan, only available in Japanese.
© Rockridge Press
The Taboo-Breaking Erotica of Toshio Saeki
The master of the 1970s Japanese avant-garde reimagined his most iconic artworks for a limited box set with silkscreen artist Fumie Taniyama.
The Surreal World of Icelandic Twins
The series ‘Eagle and Raven’ by photographer Ariko Inaoka allows its audience to spend seven summers in the daily lives of two sisters.
William Klein, an American in Post-war Japan
In his book 'Tokyo 1961', the photographer documents an unusual section of Japanese society in the style of a photo-journal.
'Fuzei', a Very Japanese Feeling
In his eponymous series of shots of urban scenes, photographer Ryota Kajita seeks to define a word that is difficult to translate.
Feet in Tokyo, Overstepping the Bounds of Portraits
In the series 'Ashimoto', photographer César Ordóñez lets the shoes featured in his images reveal the personality of the women wearing them.