Entree: Japan – Hokkaido – 北海道バターコーンラーメン ➤ Hokkaidō Batā Kōn Rāmen (Hokkaido-style rich miso ramen topped with butter and sweet corn)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 portions fresh ramen noodles, approx. 12 oz (340 g) total
- 6 cups (1.4 L) chicken stock
- 2 cups (480 ml) dashi stock (kombu+katsuobushi or instant dashi)
- 3 tbsp (45 g) red (aka) miso paste
- 3 tbsp (45 g) white (shiro) miso paste
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, grated or minced
- 8 oz (225 g) sweet corn kernels (fresh or frozen)
- 8 oz (225 g) chashu pork or braised pork belly, thinly sliced
- 2 cups (150 g) bean sprouts, blanched
- 4 green onions (scallions), thinly sliced
- 4 tbsp (60 g) unsalted butter (1 tbsp (15 ml) per bowl)
- 1 tsp (5 ml) chili oil or togarashi (optional)
- 1 tbsp (15 g) toasted sesame seeds (optional)
- Salt and ground white pepper to taste

Show original ingredient measurements

- 4 portions fresh ramen noodles, approx. 12 oz (340 g) total
- 6 cups (1.4 L) chicken stock
- 2 cups (480 ml) dashi stock (kombu+katsuobushi or instant dashi)
- 3 tbsp (45 g) red (aka) miso paste
- 3 tbsp (45 g) white (shiro) miso paste
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 g) grated fresh ginger
- 2 cloves garlic, grated or minced
- 8 oz (225 g) sweet corn kernels (fresh or frozen)
- 8 oz (225 g) chashu pork or braised pork belly, thinly sliced
- 2 cups (150 g) bean sprouts, blanched
- 4 green onions (scallions), thinly sliced
- 4 tbsp (60 g) unsalted butter (1 tbsp per bowl)
- 1 tsp (5 ml) chili oil or togarashi (optional)
- 1 tbsp (15 g) toasted sesame seeds (optional)
- Salt and ground white pepper to taste

Instructions

1. In a large pot combine the chicken stock and dashi and bring to a gentle simmer. Add grated ginger and garlic; simmer 10 minutes to infuse.
2. In a small bowl whisk together both miso pastes with 1/2 cup (120 ml) hot broth until smooth to make the miso tare. Stir the miso mixture back into the pot of broth. Add soy sauce, mirin and sake; keep broth at a low simmer. Taste and season with salt or white pepper as needed.
3. In a small skillet over medium heat, warm sesame oil and briefly sauté corn for 2–3 minutes to warm through and enhance sweetness; set aside. Reserve a few spoonfuls of corn for garnish.
4. Bring a separate pot of water to a rolling boil and cook the ramen noodles according to package instructions until just tender. Drain well.
5. Rewarm sliced chashu if chilled by briefly heating in hot broth or a skillet.
6. To assemble, divide cooked noodles among 4 bowls. Ladle hot miso broth over the noodles.
7. Top each bowl with equal portions of chashu, a generous spoonful of sautéed corn, blanched bean sprouts, sliced scallions, and 1 tbsp (15 g) unsalted butter placed on top so it melts into the soup.
8. Finish with a drizzle of chili oil or a sprinkle of toasted sesame seeds if desired. Serve immediately.