World Flavors Cookbook

Odawara-kei Ramen

A Kanagawa Prefecture style from the castle town of Odawara — known for its clear, light soy sauce broth enhanced with local dried fish (himono) and topped with a generous serving of Odawara kamaboko fish cake.

Cuisine: Japan

Ingredients

• 1L chicken and pork blended broth
• 50g himono (dried horse mackerel or similar)
• Tare: 80ml light soy sauce, 1 tbsp mirin
• Medium straight noodles
• Toppings: thick slices of Odawara-style kamaboko (premium fish cake), chashu, menma, nori, scallions

Instructions

1. Prepare a clear chicken-pork blended broth by gentle simmering for 3 hours.
2. Toast dried fish and steep in broth for 30 minutes to add umami depth. Strain.
3. Season with light shoyu tare.
4. Cook noodles until firm. Drain.
5. Ladle clear broth over noodles. Arrange thick kamaboko slices prominently, along with chashu, menma, nori, and scallions.