Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, shoyu ramen. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Bringing ramen home takes a trip to an Asian. Shoyu is just one of several types of ramen. Other common categories include shio, tonkotsu, and miso ramen. Among these, the soy sauce version is noted for its curly noodles and tangy, salty, savory, but light broth.
Shoyu ramen is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Shoyu ramen is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook shoyu ramen using 22 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Shoyu ramen:
- Take 3 packages ramen noodles
- Take for the soup:
- Take 1 1/2 tbsp sesame oil
- Get 3 cloves garlic (minced)
- Get 5-6 cm piece of ginger (minced)
- Make ready 3 tsp chili bean sauce
- Take 3 cups chicken stock
- Make ready 3 cups dashi
- Prepare 3 3/4 tbsp soy sauce
- Get 3/4 tbsp sake
- Prepare 2 tsp salt (to taste)
- Make ready 1 1/2 tsp granulated sugar
- Make ready for the dashi:
- Prepare 20 gms dried kombu
- Prepare 30 gms bonito flakes
- Make ready toppings (optional):
- Make ready 1 lt water
- Prepare Homemade Chashu
- Make ready Menma (fermented bamboo shoots)
- Get 1 soft-boiled egg
- Prepare 3 pieces nori (seaweed)
- Take 3-6 slices Narutomaki (Japanese fish cakes)
Ramen noodle is made from wheat flour, salt, water and kansui (alkaline mineral water). Shoyu Ramen simply refers to ramen served with a soy sauce-based broth that is usually in clear, brown color. If you're in Tokyo, Shoyu is the most familiar form of ramen you'll find. To make a good bowl of ramen is an art form itself.
Steps to make Shoyu ramen:
- Preparing the Dashi: Wipe your kombu with a damp cloth to clean off any impurities, then make a few shallow cuts into the kombu.
- Add the water to a pot and add the kombu to and the pot. Allow it to soak for about 30 minutes before turning on the heat.
- Turn the heat on medium and let it boil slowly. Remove from heat just as the water begins to boil.
- Add the bonito flakes and return to the heat. Allow the water to simmer for another 1 minute. Be careful not the let it boil over.
- Remove the dashi from the heat and wait for the bonito flakes to sink to the bottom of the pot.
- Finally, strain the dashi and use for the rest of this recipe. If there is any leftover dashi it can be stored in the fridge for about 1 week.
- Preparing the Soup: Heat up the sesame oil in a large pot and add your minced garlic and ginger. Sauté until fragrant.
- Add the chilli bean sauce and mix well.
- Next add the rest of the ingredients for the soup and allow it to simmer for several minutes over medium low heat.
- Season the soup with salt, and then strain the soup through a fine mesh strainer or cheese cloth into another pot.
- Once the soup is done, prepare the ramen noodles as per packet instructions.
- Place the noodles in a bowl and add your toppings before ladling over with the soup. Serve immediately.
If you're in Tokyo, Shoyu is the most familiar form of ramen you'll find. To make a good bowl of ramen is an art form itself. Ramen chefs pull together different elements to define the bowl of noodles. Just to let you know by signing up to our newsletter you. Tare Called the soul of ramen by some, tare is essentially a flavored, concentrated soy sauce.
So that’s going to wrap it up for this special food shoyu ramen recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
