Try Making Sapporo Ichiban Miso Ramen with Sake
When it comes to Japanese instant ramen classics, Sapporo Ichiban is admittedly among them, and in fact, I loved the instant noodle very much when I was a kid.
For the unfamiliar, “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, now, Miso (released in 1968) and Shio (salt) (released in 1971) flavors of the ramen have gained deep-rooted popularity in Japan and are widely enjoyed by both adults and children.
Sapporo Ichiban Miso Ramen
Actually, my favorite flavor of Sapporo Ichiban Ramen is Miso and in fact, I have consumed it hundreds of times since I was small.
I love the good and old, mild, umami-rich Miso ramen, but the other day I came across online by chance a popular Youtube video introducing the cooking instructions using Sake rice wine 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 method for Sapporo Ichiban Miso Ramen.
So this time, I actually compared the recommended method with the way I usually cook the noodles only with water.
Normal Cooking Instructions
First, here are the normal cooking directions on the package recommended by the manufacturer Sanyo Foods where all you need to prepare are a bag of Sapporo Ichiban Miso Ramen and 500 ml of water.
Incidentally, the bag contains a block of dried wheat noodles, a silver flavor packet, and a red sachet of Shichimi Togarashi spice mix. Now, let’s get the cooking started.
|1||First, bring a pot of water (500 ml) to a boil, add the dried noodle block, and boil it for 3 minutes|
|2||Then, turn off the heat, add the soup base powder of the silver packet, stir well, and transfer the noodle soup to a bowl|
|3||As a finishing, sprinkle the Shichimi Togarashi spice mix on the noodles|
Recommended Cooking Instructions
As I 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. By the way, he recommends using Sake meant for drinking, not cooking rice wine.
As for the taste, I found that the Sake imparts its sharp, refined taste to the miso ramen, making it a more delicious noodle soup dish. Whether you will like this method or not depends on your preference, but I think it is definitely worth a try.