Salt

Water

Kansui Powder Type 2

Kansui

Egg white powder

Bread flour

Blue corn masa

These noodles are adapted from Ramen Lord's Sapporo noodles. I love masa in these, especially paired with my Miso Mexicana Ramen. The aroma and visual it provides really make this bowl come together. I recommend passing the masa through a sieve to avoid having to work around large chunks of masa, although I have skipped this step before and it yielded dough that was just slightly more difficult to work with. 

Combine "strained" masa, egg white powder, and flour in the bowl of a stand mixer. 

Mix on low for five minutes or so, scraping down the sides halfway through to ensure even distribution of egg white powder and masa.

Dissolve kansui in water first, then dissolve the salt until no particles remain.

With the mixer on low, slowly add kansui water to the dry ingredients until about 10% of the kansui water remains. 

Turn off mixer and wait five minutes to allow for absorption. 

Turn mixer back to low and incorporate the last of the kansui water. At this point you can break up larger masses with your fingers if desired once all 

Bag the dough in a gallon ziploc bag and allow to rest at room temperature for an hour.

Roll out dough (I usually do the first roll in the bag to make things neater) and run through a pasta roller until 1.5mm to 2mm thick. 

Rebag dough sheets and let rest for 30 minutes at room temperature. 

Pass the dough sheets through a spaghetti cutter attachment and bundle into 120g portions. 

After lightly dusting with starch (tapioca or potato is fine) massage the noodles (temomi) before bagging and storing at room temp overnight. 

Move noodles into the fridge for a couple of days after the overnight rest. 

Cook noodles for 1 minute and 45 seconds at a rolling boil to serve. Buen provecho.

Sapporo-Style 

Masa Noodles

Howdy. Follow me on Instagram @blindtigerramen

Just a Ramenerd figuring out life. I love dried chiles, cabbage, and charred meat. 

Masa Noodles

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Masa Noodles

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Used in these Recipes:

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Collections with this Recipe

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blindtigerRAMEN