🍜 3 Easy and Fastest Homemade Ramen Recipes 👉 Step by Step
Today, I'll take you on a culinary journey straight to the bustling streets of the East...where eating a comforting broth full of energy and flavor is the best experience of the day.
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Ingredients:
BROTH
2 liters of chicken broth
1/3 cup soy sauce
1/4 cup toasted sesame oil
2 tablespoons (15 g) dashi
2 tablespoons (15 g) furikake
PROTEIN
600 g shrimp
600 g fried chicken
600 g pork
4 eggs
SIDES
400 g noodles
2 sheets nori seaweed
Napa cabbage
Scallions
1/2 cup teriyaki sauce
Serves 4
Preparation time: 30 minutes
Contains 380 calories per serving
Step 1: The RAMEN Broth
For this broth, only 4 ingredients are added to the chicken broth.
I'll show you in a video how to make the basic broth. This broth is used for many preparations.
The most popular types of broth for making ramen are: Shio, prepared with chicken, dashi, and a salt-based tare (salt base). Shoyu, made with chicken and pork, dashi, and a soy sauce tare.
Heat the broth. Before it boils, add the four ingredients in the following order:
1/3 cup soy sauce
1/4 cup toasted sesame oil
2 tablespoons (15 g) dashi
2 tablespoons (15 g) furikake (seasoning)
Bring it to a boil and set it aside.
Step 2: The Proteins.
The first protein, which is included in all versions, is the EGG.
It's cooked, but then marinated in a combination of:
1/4 cup soy sauce
1 tablespoon oyster sauce.
I recommend cooking it in a small bag.
It takes 10 minutes to develop the characteristic color and flavor of RAMEN.
PROTEINS AND VERSIONS
The variations of this ramen depend on the protein you choose.
1 Chicken
2 Pork
3 Shrimp
4 Combination
Season each protein with salt and pepper.
Fry them separately until cooked through.
Fry them with TERIYAKI sauce; this is where the flavor truly shines.
I recommend setting them aside so their juices can redistribute and they become nice and juicy.
Step 3: Side Dishes
The noodles: Cook the noodles until soft and moist.
Napa cabbage or romaine lettuce: Part of the freshness of this recipe comes from the vegetables, and the cabbage or lettuce completes the enjoyment of this dish. Cut it into approximately 3x3 cm squares.
Scallions: The aroma and flavor of scallions give it the perfect oriental touch. Chop them into small pieces, but only use the green part.
Nori seaweed: We'll use half, but cut it with scissors so the dish looks nice at the end.
Plating:
Place a piece of nori seaweed around the center of a bowl, working outwards.
Place the noodles in the center of the bowl.
Place lettuce on one side of the noodles.
Cut the protein and place it on the opposite side of the lettuce or cabbage.
Slice the egg and place it on the opposite side from the seaweed.
Finally, sprinkle the scallions on top of the noodles.
Keep the ramen broth in a thermos and add it just before serving.
Basic Rice:
http://bit.ly/41nnRO0
Seafood Sauces:
http://bit.ly/41g7in4
Chicken Broth Base for Recipes:
http://bit.ly/41pU4EA
Cooking Perfect Shrimp:
http://bit.ly/3lSabKz
Sushi Rice:
http://bit.ly/3StmFoi
Seasoning a Wok:
http://bit.ly/3INM1ZN
Seasoning a Cast Iron Skillet:
http://bit.ly/41BhPJZ