This is part of the “Art of Ramen” series.
Sapporo-Style Spicy Miso Flavoring for Ramen Soup
Mash the onion and garlic together. Melt the lard in a frying pan and add the raiyu. Put in the onion/garlic mixture and sauté for 2 to 3 minutes. In a small bowl, combine the misos, soy sauce and sesame oil. Add to the frying pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until thickened and bubbly. Set aside to cool. If refrigerated, it will keep for a few days.
*Lard may be replaced by oil in all the recipes, but, the flavor will change.
Want More Ramen Recipes?
Check out the Art of Ramen post with the history or ramen, ramen cooking tips, and all 5 reciepes in the Art of Ramen series:
In Juzo Itami’s definitive movie on ramen, “Tampopo,” a woman fights for her economic survival by learning the art of ramen (Chinese noodles in soup) making. Kitakata, Fukushima Prefecture, the local economy survives due to the largest concentration of ramen shops in Japan. Why? Ramen is a successful Chinese import, made from wheat flour, eggs,…
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