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札幌味噌ラーメン ひつじの木 (Hitsujinoki in Oomori, Tokyo)

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札幌味噌ラーメン ひつじの木 大森店

Hokkaido is synonymous with miso ramen. Hokkaido is also known for lamb, whether they are running free in a vast pasture or on your dinner plate in the form of Jingisukan, the dish of roasted lamb and vegetables named after Genghis Khan. In the case of Hitsujinoki (lit. sheep tree), you get a bit of both.

They sure are cute!

Lamb isn’t so common in the ramen world. Mensho in Kasuga does it, but I can’t think of any others.

I often go spicy when it is an option, but opted for the straight ramen to taste the maximum lamb flavor.

The soup is a paitan made with 100% lamb bones. No pork or chicken here. Noodles are cut thick with a #14 cutter. This refers to the noodle-cutting attachment on the noodle machine. The lower the number, the thicker the noodle.

Three types of miso are used to make the tare seasoning in this one. The bowl is topped with some fried lamb slices and a spice mix made with fennel.

Hokkaido is also known for dairy and cheese. Go ahead and order a side of powdered cheese to mix into your soup.

The ramen wasn’t too gamey, a problem with lamb in general. With the cheese, the whole dish becomes a bit junky. If they were open late, this would be a post-booze dream come true. It looks like 11:00pm, if that is late for you.

Official Instagram here.

 

 

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