DISH RESEARCH · Noodle dish

Asahikawa Ramen

Also known as: Asahikawa ramen, 旭川ラーメン

This Asahikawa Ramen guide follows Dennis’s personally cooked Santouka-inspired shoyu adaptation: pork and chicken broths, dried sardines, soy sauce, mirin and bacon grease accompany thin somen and pork, egg, scallion, menma and pickled-plum toppings. Optional wakame and clam juice remain explicit choices.

Asahikawa Ramen — illustrative food image

About Asahikawa Ramen

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Flavour: Dennis explicitly describes the umeboshi as very salty and sour and says bacon grease adds pork flavour. He gives no precise final broth salt, acidity or heat balance; a generic regional umami description is not a tasting of this bowl.

Texture and appearance: Dennis discusses soft-boiled eggs with a runny yolk and instructs six minutes for the selected egg. He chose thin somen but does not describe its finished texture, or finished pork tenderness. Official descriptions of springy regional ramen noodles remain separate context.

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Dish type

Noodle dish

A shoyu noodle soup presented by Dennis as a main course and soup, with a stated yield of two servings. His card gives five minutes preparation and fifteen minutes cooking, twenty minutes total, but explicitly assumes pork broth and char siu already made. Those quick bowl timings do not include the long broth-making or pork preparation in his linked Hakata dependency.

Source limits: Total from-scratch Asahikawa time and selected batch stock yield unprovided.

Preparation

Read the preparation

Combine the bowl’s broth ingredients and simmer rather than boil for at least fifteen minutes, adding salt just before serving; optionally strain out sardines. Prepare the toppings, slice pork and scallions, and boil the egg for six minutes as this source instructs. Separately boil somen for three minutes or the package time, then drain. Dennis links a Hakata recipe for advance pork-stock and pork preparation: it blanches and rinses bones, adds water and ginger, garlic, leek and onion caramelized in sesame oil, then boils the stock for about twelve hours and strains it. Its final clam-juice/mirin dilution is a separate stage whose inclusion in the selected Asahikawa pork stock is unstated. The linked pork recipe marinates and roasts belly, but its 1.6/1.9 lb weights differ from the selected article’s 1.75 lb marinade example; those source quantities and routes stay distinct. No temperature endpoint is promoted as current safety advice.

Source limits: Exact stock stage,selected pork batch preparation and product formulas remain unresolved; source instructions do not constitute safety verification.

Serving presentation

Divide the broth between bowls, add noodles and arrange toppings. Dennis warns that the pickled plums are extremely salty and recommends only one per bowl; the card lists two for two servings. He describes the plums as salty and sour and discusses a soft/runny egg yolk preference. These statements do not establish somen springiness or pork tenderness. Optional wakame, clam juice and sardine straining remain disclosed choices; the source gives no explicit serving temperature or garnish beyond the listed toppings.

Source limits: Selected final noodle/meat texture,precise broth balance and service temperature unprovided.

Before you order

Confirm the actual Asahikawa style and noodles; Dennis’s somen is an adaptation. Ask for complete pork and chicken broth formulas, whether clam juice, wakame or fish are added, and whether sardines are strained after flavouring. Request soy-sauce, mirin, menma, umeboshi and gochujang ingredients; clarify pork marinade, bacon fat, optional oils, egg preparation, other toppings and shared equipment. The linked stock may involve sesame oil, but the exact selected stock stage is unresolved: clarify it rather than asserting a complete formula. Fish, optional molluscs, soy and egg are positively documented in this selected recipe; the unresolved stock and product ingredients mean these positives establish no absence or allergy safety.

Source limits: Actual venue version,stock-stage composition,supplier formulas,service and shared-contact practices unknown.

Prepare your questions →

Ingredients in Asahikawa Ramen

Dennis’s two-serving bowl lists two cups pork broth, one cup chicken broth, two tablespoons dried sardines, optional half tablespoon wakame and optional tablespoon clam juice, one tablespoon mirin, two tablespoons soy sauce, one-and-a-half tablespoons bacon grease and salt. Toppings are 0.5 lb sliced char siu pork belly, two umeboshi, two tablespoons scallions, one soft-boiled egg and two tablespoons menma; noodles are two packages somen. His separate 1.75 lb-belly marinade uses 2½ tablespoons brown sugar, one tablespoon gochujang, 1½ tablespoons soy sauce, one tablespoon mirin, a dash of Chinese five-spice, salt and unspecified pepper. These marinade amounts are not silently scaled to the serving pork. Full broths, condiments, pickles and noodles retain formulation gaps; menma, somen and pepper remain held identities.

Source limits: Prepared broth formulas,noodle/menma bindings,pepper identity and full condiment/pickle formulas unresolved.

Pork broth, 2 cups, base composition unresolved^[1]Recipe ingredientSource-specific formulation remains unresolved.
Chicken broth, 1 cup^[1]Recipe ingredientSource-specific formulation remains unresolved.
Dried sardines, 2 tablespoons^[1]Recipe ingredient
Wakame, half tablespoon, optional^[1]Optional
Clam juice, 1 tablespoon, optional^[1]OptionalSource-specific formulation remains unresolved.
Mirin, 1 tablespoon in broth; 1 tablespoon in 1.75 lb-belly marinade^[1]Recipe ingredientSource-specific formulation remains unresolved.
Soy sauce, 2 tablespoons in broth; 1½ tablespoons in 1.75 lb-belly marinade^[1]Recipe ingredientSource-specific formulation remains unresolved.
Bacon grease, 1½ tablespoons^[1]Cooking mediumSource-specific formulation remains unresolved.
Salt, to taste in broth and unmeasured in marinade^[1]Recipe ingredient
Prepared char siu pork belly, 0.5 lb served; separate marinade example 1.75 lb^[1]Recipe ingredientSource-specific formulation remains unresolved.
Umeboshi pickled plums, 2^[1]Recipe ingredientSource-specific formulation remains unresolved.
Sliced scallions, 2 tablespoons^[1]Recipe ingredient
Soft-boiled egg, 1^[1]Recipe ingredient
Menma fermented bamboo shoots, 2 tablespoons, exact mapping unresolved^[1]Identity unresolved
Somen noodles, 2 packages, exact mapping/formula unresolved^[1]Identity unresolved
Brown sugar, 2½ tablespoons for 1.75 lb-belly marinade^[1]Recipe ingredient
Gochujang paste, 1 tablespoon for 1.75 lb-belly marinade^[1]Recipe ingredientSource-specific formulation remains unresolved.
Chinese five-spice, one dash for 1.75 lb-belly marinade^[1]Recipe ingredientSource-specific formulation remains unresolved.
Pepper in pork marinade, unmeasured, type unresolved^[1]Identity unresolved

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Dennis published this personally cooked Asahikawa recipe on 10 July 2020 and explicitly calls it inspired by Santouka. He chooses thin somen and pickled plums as part of his adaptation. Official Hokkaido tourism describes the regional soy-based seafood-and-pork broth with medium-thin curly noodles; JNTO describes a seafood soup combined with pork, chicken and vegetable soup, soy tare, and a lard layer. These are regional context, not evidence that Dennis’s somen, gochujang marinade or bacon grease is a national standard. The Hokkaido English page flags machine translation; differing village shop counts are not asserted here.

Source limits: Regional invention history,national formula and exact venue adaptation unverified.

Countries

Japan

Cuisines & regions

Hokkaido Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Japan
Cooking traditions: Japanese Cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Selected recipe: Asahikawa Ramen: Shoyu Ramen With Pickled Plums, Dennis, Dinner by Dennis, 10 July 2020. Explicit preparation dependency: Hakata Ramen Recipe: Char Siu Pork, Pickled Ginger, and Fried Garlic, the same author, 6 July 2020; it is retained as a separate recipe with stage and weight differences. Official regional context: Hokkaido Tourism Organisation, Asahikawa Ramen Village, English machine-translation notice; Japan National Tourism Organization, Hokkaido Ramen article. Official FSA passages support only the documented sardine fish, optional clam-juice mollusc, soy-sauce soy and egg positives, leaving all other category reviews and compound formulas incomplete.

Source limits: Complete prepared-product formulas and actual restaurant recipe unresolved.