Fragrant Japanese Niboshi Ramen with Clam Broth

Name: Fragrant Japanese Niboshi Ramen with Clam Broth
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs fresh clams; 6 cups water; 1 cup niboshi (dried sardines); 8 cups water; 1 piece kombu (dried kelp); 1 cup shiitake mushrooms; 1/2 cup soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon sugar; 14 oz fresh ramen noodles; 4 large eggs; 2 cups bean sprouts

An aromatic blend of seafood essence and traditional Japanese flavors

Dive into a bowl of umami-rich ramen featuring a delicate clam broth complemented by the depth of niboshi (dried sardines), delivering an authentic taste of Japan.

3 h 30 min
4
Intermediate

Ingredients

For the Clam Broth

2 lbs fresh clams

scrubbed clean

6 cups water

For the Niboshi Stock

1 cup niboshi (dried sardines)

heads removed

8 cups water

1 piece kombu (dried kelp)

4x4 inch

1 cup shiitake mushrooms

dried

For the Tare (Flavored Sauce)

1/2 cup soy sauce

2 tablespoons mirin

1 tablespoon sake

1 teaspoon sugar

For the Ramen

14 oz fresh ramen noodles

4 large eggs

2 cups bean sprouts

Preparation

Marinating the Tare

Combine Ingredients

Combine soy sauce, mirin, sake, and sugar in a small bowl.

Dissolve Sugar

Whisk together until the sugar is fully dissolved.

Infuse

Set aside to infuse for at least 30 minutes.

Preparing the Broths

Steam Clams

Steam clams in 6 cups of water until they open. Strain and reserve the liquid.

Ensure all clams are open during steaming; discard any that remain closed.

Soak Niboshi Mixture

Combine niboshi, kombu, mushrooms, and 8 cups of water in a pot. Let sit for 2 hours.

Infuse and Strain

Gently heat the niboshi mixture to infuse flavors, then strain out solids.

Prepare broth a day ahead to deepen flavors.

Cooking Process

Clam Broth Preparation

Strain and reserve the clam steaming liquid for deep flavor.

Niboshi Stock Infusion

Heat soaked niboshi and kombu mixture slowly for a richer flavor profile.

Egg Preparation

Soft-boil eggs, peel, and marinate in tare for an added flavor punch.

Plating & Serving