Name: Kikanbo Style Ramen
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 1
Ingredients: 560 g Red and White Miso; 2 inch piece of grated ginger; 2 Garlic Cloves grated/minced; 30 g Soy Sauce; 5 g Sesame Oil; 15 g Tahini; 10 g Mirin; 1/4 of an onion pureed; ¼ tsp Ground Szechuan Peppercorn; ¼ tsp Sansho; ¼ tsp Smoked Paprika; 1 tsp Ichimi; ¼ tsp White Pepper

AuthorCraig

RatingDifficultyBeginner

This recipe is for a tare meant to be paired with a tonkotsu stock. It's based off of High Five's version of the famous kikanbo style ramen made with with chinese and japanese spices.

Yields1 Serving

Prep Time30 minsCook Time4 minsTotal Time34 mins

Miso Blend (Only 50g of this is used per bowl)

560 g Red and White MisoI like to use 70% of red and 30% white

2 inch piece of grated ginger

2 Garlic Cloves grated/minced

30 g Soy Sauce

5 g Sesame Oil

15 g Tahini

10 g Mirin

1/4 of an onion pureed

Spice Mix

¼ tsp Ground Szechuan Peppercorn

¼ tsp Sansho

¼ tsp Smoked Paprika

1 tsp Ichimi

¼ tsp White Pepper

Add 50 grams of the miso, all of the spice mix along with 350mL of tonkotsu stock and a handful of moyashi into a hot wok

Whisk and bring to a boil and hold for 30 seconds

Add to bowl of noodles and top with more moyashi, negi, soft boiled egg, a chunk of chashu, black garlic oil (mayu) and you can add more red pepper flakes and spice mix if you want more heat.

CategoryTare

Ingredients