Silver cod chili oil ramen

It's a good idea to prepare the simmered silver cod in advance
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

noodles

Tamura Takashi

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

Amazon

Cooking time: 10 minutes

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How to make it

Heat 1 tablespoon of peanut oil in a frying pan and fry the pea sprouts

Put 3 tablespoons of the simmered cod sauce and chili oil into a bowl and mix well. Pour in the warmed bonito stock

Once the soup (2) is ready, add the boiled noodles, top with the stir-fried pea sprouts and simmered silver cod, and top with grated ginger to complete the dish

Ingredientsfor 1 person

Peanut oil

1 tablespoon
Bean seedlings

20g
the broth for simmering the black cod, you can use a seasoning mix instead.

3 tablespoons
chili oil

1 tsp
Bonito dashi

200cc
Chinese noodles

1 ball
Boiled silver cod

1 slice
Grated ginger

Small amount