(Shio) Salt-broth Chicken Ramen

(Shio) Salt-broth Chicken Ramen

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

Waktu Memasak
n/a
Porsi
5 Servings
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Informasi dari Cookpad

726.741 Resep

Langkah Memasak

Langkah 1
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 noodles
    1 Julienned Japanese leek
    1 White sesame seeds
    1 Green onions (finely sliced)
    600 grams Chicken char siu
    5 Seasoned Soft-Boiled Eggs
    50 ml Chicken oil
    2000 ml Chicken soup stock
    Salt-broth Sauce
    25 grams Salt
    3 tbsp Sake
    2 tbsp Mirin
    2 tsp Usukuchi soy sauce
    200 ml Kombu based dashi stock

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