Kikanbo Style Ramen

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.

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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

1

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

2

Whisk and bring to a boil and hold for 30 seconds

3

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.

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Ingredients

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

Directions

1

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

2

Whisk and bring to a boil and hold for 30 seconds

3

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.

Kikanbo Style Ramen

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