World Flavors Cookbook

Kagoshima Ramen

Southern Kyushu's distinctive ramen — a lighter tonkotsu-style broth blended with chicken and vegetables, served with unique toppings including charred leeks and pickled daikon (tsukemono) on the side.

Cuisine: Japan

Ingredients

• 1kg pork bones
• 500g chicken carcass
• 1 onion, 1 carrot, 1 celery stalk, cabbage
• Tare: light soy sauce, salt, a touch of sugar
• Medium-thick straight noodles
• Toppings: chashu, charred leeks (kogashi negi), bean sprouts, pickled daikon

Instructions

1. Simmer pork bones and chicken carcass with vegetables for 5–6 hours. The broth should be lighter and less opaque than Hakata tonkotsu.
2. Strain and season with light shoyu tare.
3. Char leek rounds in a dry pan until blackened on both sides.
4. Cook medium-thick noodles. Drain.
5. Ladle broth over noodles. Top with chashu, charred leeks, bean sprouts.
6. Serve with a side dish of tsukemono (pickled daikon radish) — unique to Kagoshima style.