Fragrant Japanese Niboshi Ramen with Clam Broth
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
For the Niboshi Stock
For the Tare (Flavored Sauce)
For the Ramen
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
Fragrant Japanese Niboshi Ramen with Clam Broth
Fragrant Japanese Niboshi Ramen with Clam Broth
Plating & Serving
Arrange cooked ramen noodles in each bowl, topping with bean sprouts, marinated egg halves, and a ladle full of the combined clam and niboshi broth. Garnish for a complete aesthetic and flavorful experience.