Creamy Corn Butter Ramen — Hokkaido Butter Corn Ramen
A Hokkaido signature, thick wavy noodles in a rich chicken and miso broth crowned with sweet corn, a knob of Hokkaido butter, bean sprouts, and crispy garlic oil.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 6 garlic cloves thinly. Slice 160g chashu pork belly. Slice 4 scallion stalks. Have 160g corn kernels and 120g bean sprouts ready. Measure miso pastes, soy sauce, and mirin. Toast sesame seeds if needed.
Fry
Heat 4 tbsp vegetable oil in a medium pan over medium-low heat. Add garlic slices, cook slowly 6–8 minutes until deep golden and crisp. Remove garlic with a slotted spoon; reserve both oil and crisped garlic.
Build 1
Combine 1000ml chicken stock and 400ml dashi in a large saucepan over medium-high heat, bring to a simmer. Whisk in white and red miso pastes, soy sauce, and mirin until fully dissolved. Keep warm without boiling.
Boil
Cook 300g fresh ramen noodles in a separate pot of boiling water 2–3 minutes until just tender. Drain well. While noodles cook, stir-fry 120g bean sprouts in a dry hot pan over high heat 1–2 minutes until just wilted.
Build 2
Divide drained noodles between two warmed deep bowls. Ladle hot miso broth over the noodles until three-quarters full. Arrange chashu slices, corn, and bean sprouts over the top of each bowl.
Plate
Place 20g butter directly on the hot broth in the centre of each bowl. Drizzle with reserved garlic oil and scatter crispy garlic slices, scallion, sesame seeds, and halved nori over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.