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23 lines
1.7 KiB
23 lines
1.7 KiB
Tokyo style Ramen
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Ingredients:
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Chicken bones for 1 1/2 quart chicken soup, 1 white onion, ginger, 2 quarts water, 4-5 tbsp soy sauce, 3 tbsp sake, 1/3 teaspoon salt, a little pepper and sesame oil, 4 pkg ramen noodles, 8 pieces sliced barbecue beef , 1/2 bunch spinach, 1/2 sheet nori (seaweed, 1/2 green onion,shinachiku (bamboo shoots)Slices of narutomaki (swirled pink and white fish cake),
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Barbecue beef:
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Set a block of beef tied with cotton string in tsukejiru soup for a while. Tsukejiru (1 teaspoon grated ginger, 3 tablespoons of each sugar, soy sauce and sake, a little pepper). Put oil frying pan, fry the block of meat until it browned, add rest of tsukejiru in to pan and heat with low flame until it cooked well, while pouring liquid over the block of meat.
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Soup:
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Clean chicken bone. Then cut meat into into large slices. Boil water in pot, put bones in it. Boil bones until the color of the bone changes. Place bones on strainer to drain water. Prepare a large deep pot with water (1 1/2 quart), leek, ginger and bones together. Start to boil on a high flame.
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When it comes to a boil, skim. Continue heating for 1 hour with mid-low flame, while skimming.
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Wash spinach, place it in a pot of boiling water from stem, then boil. Cut spinach into 5cm length. Cut nori into quarter sizes. Slice green onion into thin slices, soak in water, then dry with cloth or paper towel.
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Heat up soup stock, add soy sauce, sake, salt, pepper and sesame oil.
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Boil water in a large pot, boil noodles. Set serving bowls warm, pour soup, add noodles. Add barbecue beef, narutomaki, spinach, shinachiku and nori on top. Shake pepper and garnish with green onion as desired.
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