Oleh cookpad.japan, I wanted to eat a delicious salt-broth ramen.
The key is to not strain the soup.
It's important to carefully remove the blood from the chicken soup stock. Recipe by Cooking S Papa
Make the salt-broth sauce. Combine the sake and mirin in a pot and turn on the heat to burn off the alcohol. Once the alcohol has burned off, add the other seasoning ingredients. Once the salt has dissolved, it's done.
Langkah 2
Add the salt sauce to the chicken soup stock. Gradually add it while checking on the taste. Commercial chicken soup stock is already salted, so only add a little.
Langkah 3
Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.
Langkah 4
Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.
Bahan
5 hanks Fresh Chinese noodles1 Julienned Japanese leek1 White sesame seeds1 Green onions (finely sliced)600 grams Chicken char siu5 Seasoned Soft-Boiled Eggs50 ml Chicken oil2000 ml Chicken soup stockSalt-broth Sauce25 grams Salt3 tbsp Sake2 tbsp Mirin2 tsp Usukuchi soy sauce200 ml Kombu based dashi stock