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The miso-butter-corn magic of Hokkaido ramen, reimagined through the technique of Italian risotto.
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Born from a simple question: what if the golden ratio of miso, butter, and corn from Hokkaido's beloved miso ramen were expressed through rice instead of noodles? The risotto technique β slowly building flavor with ladles of broth β brings out the depth of the miso in a surprising way.
Lightly toast the unwashed rice in butter in a pan.
Add warmed dashi stock one ladle at a time, stirring continuously.
Once about half the stock is incorporated, stir in the miso.
Continue adding stock, cooking until the rice is just barely al dente.
Add the corn and bean sprouts, and heat through briefly.
Plate and top with char siu, green onion, and a final pat of butter.