Try Making Sapporo Ichiban Miso Ramen with Water and Sake
When it comes to Japanese instant ramen classics, Sapporo Ichiban Ramen is admittedly among them and in fact I loved the instant noodles very mush as a kid.
“Sapporo Ichiban (サッポロ一番)” is the flagship instant ramen brand of the major Japanese instant noodles manufacturer “Sanyo Shokuhin (サンヨー食品)” and its original flavor “Shoyu (しょうゆ : Soy Sauce)” was first introduced in 1966.
In addition to the soy sauce flavor, Miso (released in 1968) and Shio (salt) (released in 1971) flavors of the ramen have deep-rooted popularity in Japan and are widely enjoyed by both adults and children.
Sapporo Ichiban Miso Ramen Instructions
My favorite Sapporo Ichiban Ramen flavor is the Miso and in fact I have consumed it hundreds of times since I was small. I love the mild, umami-rich Miso ramen, but the other day I came across a popular Youtube video introducing the cooking using Sake rice wine online and was inspired by it.
The reason why I was attracted to the Youtube video is that the Japanese Youtuber says that making the instant Miso ramen with a 3.5 : 1 ratio of water to Sake seems to be the best cooking instruction for Sapporo Ichiban Miso Ramen.
So I actually compared the recommended method with the way I usually make it with only water.
The Normal Cooking Method
First, here are the normal cooking instructions on the product package recommended by the manufacturer Sanyo Shokuhin. All you need to prepare are a bag of Sapporo Ichiban Miso Ramen instant noodles and 500 ml of water.
The bag contains a block of dried noodles, a silver flavor packet, and a red sachet of Shichimi Togarashi spice mix. Now, let’s get the cooking started.
|1||Bring a pot of water (500 ml) to a boil, add the dried noodle block, and boil it loosing the noodles for 3 minutes|
|2||Turn off the heat, add the soup base powder of the silver packet, stir well, and transfer the ramen noodle soup to a bowl|
|3||As a final touch, add the Shichimi Togarashi spice mix|
The Recommended Cooking Method
As mentioned above, the cooking method of Sapporo Ichiban Miso Ramen recommended by the Japanese Youtuber is quite simple: You just make the instant ramen with 350 ml water and 100 ml Sake rice wine in the same way as usual. He recommends using Sake for drinking, not cooking rice wine, by the way.
The Taste of the Sapporo Ichiban Miso Ramen
As for the taste, I found that the Sake rice wine imparts its sharp, refined taste to the miso ramen, making it a tastier noodle soup dish. Whether you will like this method or not depends on your preference, but I think it is worth a try.