HOME Recipe Chilled Ramen

Chilled ramen

Please refer to the link for fried juicy jellyfish with stew and stew.
This is a refreshing and easy Chinese ramen with a scent of sesame oil.
Please also refer to this page for information on the ingredients introduced in this recipe.

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This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.

Japanese food

noodles

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 10 minutes

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How to make it

Slice the loin ham and menma into shredded pieces.

Boil the Chinese noodles, wash them under running water and drain them thoroughly.

Place the boiled noodles in a bowl, stir-fried kiriage and topped with ham, menma, and daikon radish. Pour the combined [A] and pour black pepper on it and you're done.

Ingredients for 1 person

Loin ham

1 piece
Menma

20g
Chinese noodles

1 ball
Stir-fried fried jellyfish with stew

Appropriate amount
Kaire Daikon

5g
[A]

Happo-mibijin (can be used as a substitute with soy sauce + mirin)

25cc
Bonito soup stock if water

250cc
Black pepper

Appropriate amount

[PR]

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