煮干しラーメン（青森）
Niboshi Ramen (Ramen with Dried Sardine Broth)

English Version

Features of Niboshi Ramen (Aomori)

Intense Umami and Aroma from Dried Sardines

Aomori’s niboshi ramen centers the broth on dried sardines. Styles range from clear to slightly cloudy depending on the shop, striking a balance of clean “snap” and deep body.

Low-Temperature Extraction to Minimize Bitterness

Remove heads and innards, then steep at 80–90°C without boiling to curb harsh notes and draw out the signature niboshi fragrance to its fullest.

Chopped Onion Seals the Finish

A topping of finely chopped onion adds freshness and gentle sweetness, keeping the aftertaste crisp even with a robust broth. It pairs beautifully with medium-thin to medium-thick noodles.

Recipe

Ingredients (serves 2)

• Medium-thin to medium-thick ramen noodles … 2 portions
• Dried sardines (heads & innards removed) … 40 g
• Water … 1,000 ml
• Kombu … 1 sheet (5 × 10 cm)
• (Optional) Dried shiitake … 1 piece
• Green part of a leek … from 1 stalk (for aroma oil)
• Neutral oil or rice oil … 50 ml (for aroma oil)
• Chopped onion … from 1/4 onion (for topping)
• Chashu, menma, sliced scallion, roasted nori … to taste

Kaeshi (seasoning base; with nikiri)

• Dark soy sauce … 3 tbsp
• Light soy sauce … 1 tbsp
• Mirin … 1 tbsp
• Sake … 1 tbsp
• Sugar … 1/2 tsp (optional)

Instructions

1. Prep: Remove heads and innards from the niboshi. In a pot, combine water, kombu, (optional) dried shiitake, and niboshi; soak 30 minutes.
2. Broth: Heat gently and hold at 80–90°C for 20–25 minutes without boiling. Turn off the heat, rest 5 minutes, then strain.
3. Kaeshi: Bring mirin and sake just to a boil to evaporate alcohol (nikiri). Remove from heat; add soy sauces and sugar.
4. Aroma oil: Warm oil with the leek greens over low heat for about 10 minutes to infuse; remove the leek.
5. Assemble: In each bowl, add 2–3 tbsp kaeshi and 1–2 tsp aroma oil. Pour in 300–350 ml hot broth and mix. Add cooked noodles and top with chashu, menma, chopped onion, scallion, and nori.

Chef’s Tip

If bitterness creeps in, keep extraction low-temp and brief, and use fresh, non-rancid niboshi. Adjust saltiness via the kaeshi. Lightly rinse chopped onions to mellow sharpness and balance the bowl. For connoisseurs seeking a pronounced bitterness, some recipes intentionally leave the innards intact—an assertive, acquired profile.

Nutritional Value (per bowl, approx.)

• Calories: 500–650 kcal
• Protein: 20–30 g
• Fat: 12–22 g (varies with aroma oil and chashu)
• Carbohydrates: 70–85 g (from noodles)
• DHA & EPA (from niboshi) / Iodine (from kombu)

Adjust aroma oil to fine-tune calories and richness. Extra onion boosts texture and satisfaction.

History

Born from a Home Broth Culture

Rooted in a regional tradition of niboshi stock, the technique was adapted to ramen and evolved locally, prized for its ingredient-forward umami.

Aomori’s Shop-by-Shop Personality

From clear, refined broths to dense, punchy styles, combinations of noodles, kaeshi, and aroma oil vary widely. Chopped onion has become a beloved signature topping.