WHAT WE ATE
- Nabeyaki Ramen – 85/100, Kochi
Nabeyaki Ramen is a distinctive style from Kochi City, particularly the Susaki area. This ramen is traditionally served in a clay pot, making it unique compared to standard bowls. Known for its robust flavor and comforting qualities, the broth is typically a rich, savory soy sauce-based chicken soup. It’s topped with mature chicken meat (oyadori) for stronger flavor and a raw egg, which can be mixed in or used as a dip.
This dish originated post-WWII in Susaki town. A couple running a pushcart ramen stall used a large clay pot to keep the ramen warm until it reached town. Over time, the dish evolved into its current form, served in individual clay pots instead of bowls.
Nabeyaki Ramen – 85/100
Noodle: 30/35
The noodles are medium thin, straight, and have a rich yellow color. Typically blanched for a few seconds before being added to the bubbling clay pot, they are served al dente with a very snappy bite. Despite their yellow hue, they lack any unpleasant kansui taste and instead offer a nice, earthy, wholesome wheat flavor.
Soup: 30/35
The soup features a very strong shoyu taste and is rather salty, as indicated by the refractometer. However, beating the raw egg into the soup mellows the saltiness and adds a pleasant sweetness. The savory chicken broth provides a rich base, complemented by the smooth and mellow sweetness from the egg and a lingering shoyu fragrance. The constant bubbling in the clay pot enhances the soup’s richness, warming you from within. Those familiar with clay pot dishes will appreciate the enhanced flavor from the clay pot, similar to how an aged teapot works.
Meat: 15/20
There is a lack of chashu in this dish, typically served with small pieces of chicken meat or minced chicken meat. The minced meat in this case has a flavor similar to the soup and is chewy to borderline tough. Additionally, it seems to include gristle, giving it a satisfying semi-crunchy texture, which may not appeal to everyone.
Topping: 10/10
Other toppings include raw egg, green onion, fish cake, and some pickles on the side. The fish cake, while simple, adds an extra layer to the flavor profile. The pickles are particularly interesting, providing a sour, salty profile with a hint of spiciness at the end. They serve as an effective palate cleanser for the strong shoyu soup.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
