Japanese ramen has truly taken the world by storm, and the worldwide popularity of #ramen on Instagram is a testament to that.
This Japanese-proud ramen noodle soup is also well-known for its high-quolity taste of instant noodles.
This is the Tonkotsu Ramen you should try at home!
It’s easy to make, and much better than dried instant noodles.
The medium-thin noodles are much more like real ramen noodles, less like fried instant noodles.
- A Little Trivia Of Type Of Japanese Instant Ramen Noodles
- Itsuki Food Non-Fried Instant Ramen
- What’s Mar Oil?
- How To Make Itsuki food non-fry Instant Ramen Noodles
- Ramen Topping Ideas
- Nori Seaweed
A Little Trivia Of Type Of Japanese Instant Ramen Noodles
Instant noodles are diversified depending on the manufacturing method and form.
- Instant ramen noodles packaged in a bag
- Instant ramen noodles packaged in a container
|Fried Noodles||Deep-fry ramen noodles in oil, and dry.|
|Hot Air Dried Noodles|
|Dry ramen noodles with hot air|
|Fresh Type Noodles|
|Enzyme-treated cooked noodles|
|Straight Stick type Noodles|
|Dry noodles with hot air without the steaming process.|
Therefore, instant ramen noodle products of Itsuki foods are categorized as non-fried straight stick type noodles.
Compared with fried instant ramen noodles, non-fried stick noodles are lower in calories and have a fresh non-greasy taste with a smooth texture.
From 1959 to 1960, stick instant noodle products were constantly released one after another mainly from companies in Kyushu.
Sanpo Foods, Marutai, and Itsuki Foods are popular companies, and this is one of the reasons many stick instant noodles are Tonkotus soup-based which is the staple in Kyusu ramen.
Itsuki Food Non-Fried Instant Ramen
Kumamoto Mokkosu Ramen has been top-selling on Amazon, Japan.
You’ll be impressed with this high-quality ramen noodle product that you can’t believe it’s Instant noodles!
Rich Tonkotsu soup with aromatic Mar oil.
White soup is packed with savory flavors of pork bone broth, garlic, and Mar-oil.
Noodles are medium-thin with a fresh chewy texture.
It’s definitely beyond other instant noodle products, and you can enjoy authentic ramen noodles at a reasonable price at home.
What’s Mar Oil?
Mar oil (マー油) is a Japanese flavor oil made by frying aromatic flavored vegetables and herbs such as garlic in lard. (the original recipe has been kept secret.)
It is generally said that the famous Kumamoto ramen restaurant, Keika Ramen, produced “mar oil” in 1955.
It goes very well with Kumamoto ramen (pork bone-cased soup aka Tonkotsu soup) and is still used as a seasoning to enhance the taste and aroma.
Mar yu is often called “browned garlic oil” in Japanese.
Although it is popular, particularly in the Kyushu area, recently it has been widely used not only for ramen but also for fried rice and various dishes (especially Chinese-fusion dishes) throughout Japan.
It’s different from Japanese La-yu (ラー油), Chinese chili oil, Mar-yu is not spicy.
How To Make Itsuki food non-fry Instant Ramen Noodles
- 1 packet Itsuki Mokkosu Ramen *1)
- 2 cups Water *500 ml
- Your Choice Of Topping
- Warm water for a soup base
- Prepare toppings.
- Soak the soup base package in warm water.
- Bring 2 cups of water to a boil in a small pot.
- Add noodles to a pot. Cook them for 2.5 minutes. Stir occasionally.
- Add a soup base into the pot. Stir well.
- Transfer ramen noodles to a ramen bowl, top your choice of topping and garnish.
Ramen Topping Ideas
Instant ramen can be eaten without topping at home, but, you can instantly upgrade ramen with an extra ingredient or two.
If you’re wondering what to put in this dish, check out these lists below.
Instead Of Traditional Chashu
Traditional Japanese ramen topping is absolute, Chashu, which is generally made of pork belly/ shoulder.
Honestly, I have been still wondering across thousands of Chashu recipes that I can make TENDER, JUICY, chashu.
So, here’s my idea, an easy, tender, juicy, pork neck bone recipe for ramen topping!
Moreover, you can make ramen noodles & Nitamago after making this dish!
Nitamago (Marinade Egg) / Boiled Egg
Even topping ramen noodles with boiled eggs will make it fancy.
As I said, you can make Ajitama/ Nitamago after making pork neck bone.
Use pork neck bone soup and marinade boiled egg for a minimum of 2 hours.
Also, you can marinate boiled eggs with my Japanese essential sauces.
Topping with Nori seaweed can catch your eyes, but also it adds rich flavor to the ramen dish.
Nori contains three umami ingredients and the umami ingredients can bring the soup richer.
Traditional Topping For Tonkotsu Ramen
Beni shoga, or pickled ginger, is one of the many kinds of tsukemono pickled vegetables.
This kicking spicy ginger pickles can suppress the original pork gamey flavor, so Beni shoga is always served with Tonkotus ramen in Kyusu.
Locals are seemed not to top the ramen with Beni shoga in the beginning, they will add Beni shoga after tasting enough soup flavor.
Karashi Takana (Spicy Pickled Mustard Greens)
Takana-Zuke (which literally means pickled mustard green) can actually give your noodle soup a satisfying crunch and a refreshing spice with this ramen topping while suppressing pork gamey flavor.
Kikurage (Wood Ear Mushrooms)
Indeed, authentic Tonkotsu ramen in Kyushu is, you don’t get fancy photogenic ramen noodles that you see on TV shows, Netflix, and Instagram, it’s basically very simple.
Nori, beni-shoga, Takana-zuke, and this.
It’s my favorite, we call it “Kikurage”, no-taste, just enjoy the crunchy texture.