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Sapporo Ichiban

3/22 Edited to

... Read more私もサッポロ一番って「味噌」「塩」の印象が強くて、スーパーでサッポロ一番 しょうゆ味を見つけたときは二度見しました。しかも60TH ANNIVERSARYの表記があって、なんだか記念に買いたくなるやつ。パッケージのラーメン写真(チャーシュー、メンマ、卵、ネギ)がまた美味しそうで、完全に釣られました。 実際に食べてみた感想としては、しょうゆ味は“キレ”より“やさしさ”寄り。香りはちゃんと醤油なんだけど、塩ほどストレートにしょっぱくなくて、飲みやすいスープでした。味噌ほど重くないので、夜食にも合わせやすいと思います。 おすすめの作り方は、麺を入れる前にスープをよく溶かしておくこと。粉末スープが底に残りにくくて、味ムラが減ります。あと、仕上げに少しだけ熱湯を足してスープを調整すると、濃さが自分好みにしやすいです。 トッピングは、パッケージにある王道の「チャーシュー・メンマ・卵・ネギ」を真似するだけで満足度が一気に上がりました。時間がない日は、コンビニの煮卵+カットねぎで十分。 さらに一歩だけアレンジするなら、(1)ごま油を数滴:香りが立ってラーメン屋さんっぽく、(2)白ごま:コクが増えて飽きにくい、(3)のり:しょうゆと相性が良くて間違いない、あたりが簡単です。逆に、こってりにしたい日はバターを少し入れると、まろやかなしょうゆバター風になって個人的に当たりでした。 「サッポロ一番 しょうゆ味ってどんな味?」と気になっている人には、塩・味噌の合間に挟む“ちょうどいい定番”としておすすめしたいです。見かけたら、ぜひ一度試してみてください。

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