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71 lines
1.8 KiB
71 lines
1.8 KiB
CHYASHYU "Roast Pork and Chicken" RAMEN
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1 tablespoon soy sauce
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1/2 teaspoon sesame oil
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1/3 teaspoon salt
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Dash of pepper
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1 Pkg. Ramen noodles.
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Spinach leaves, as desired
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Bean sprouts, as desired
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Bamboo shoots, as desired
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2 tablespoons chopped green onion
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1 1/2 cups of hot Ramen Shoyu Shiru
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4 slices Roasted Pork Tenderloin
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1 square seaweed.
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ROAST PORK TENDERLOIN (YAKI-BUTA)
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INGREDIENTS
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1/4 cup soy sauce
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2 garlic cloves, minced
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1 tablespoon minced ginger
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1 tablespoon brown sugar
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1/4 cup sake
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1/2 teaspoon sesame oil
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1 or 2 pork tenderloins (1 1/2 to 2 pounds total)
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Mix together the soy sauce, garlic, ginger, sugar, sake and sesame oil in a glass dish. Place the pork in the dish and turn to coat with marinade on all sides. Let marinate for at least 1 hour or, for best results, cover and refrigerate overnight. Preheat the oven to 425 degrees. Remove the pork from the marinade and place in a roasting pan. Roast, basting every 15 minutes, until done.
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RAMEN SHOYU SHIRU (SOY SAUCE-BASED SOUP)
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INGREDIENTS
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1/2 chicken 2 lns.
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8 green onions, ends trimmed.
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2-inch piece of fresh ginger, crushed
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10 cups of water.
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Put the chicken, green onions, ginger and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 1 hour, skimming frequently.
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Remove the chicken, green onions and ginger and discard, or use the chicken for another purpose. Strain the broth.
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Combine the soy sauce, sesame oil, salt and pepper in a noodle bowl.
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Cook noodles according to package directions. Drain. Put the hot noodles in the bowl and arrange spinach, bean sprouts and bamboo shoots on top. Sprinkle on the green onions, then pour in the hot broth. Add fish cake slices and and pork slices. Top with the square of seaweed.Enjoy!
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