Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, shoyu ramen. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Awesome, High-Quality and A Bunch of Other Impressive Adjectives. Add chicken, spareribs, scallions, carrots, garlic. Shoyu ramen is one of Japan's famous ramen flavours made from a soy sauce based soup!
Shoyu ramen is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Shoyu ramen is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook shoyu ramen using 22 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Shoyu ramen:
- Get 3 packages ramen noodles
- Make ready for the soup:
- Prepare 1 1/2 tbsp sesame oil
- Prepare 3 cloves garlic (minced)
- Make ready 5-6 cm piece of ginger (minced)
- Prepare 3 tsp chili bean sauce
- Take 3 cups chicken stock
- Get 3 cups dashi
- Get 3 3/4 tbsp soy sauce
- Make ready 3/4 tbsp sake
- Prepare 2 tsp salt (to taste)
- Take 1 1/2 tsp granulated sugar
- Make ready for the dashi:
- Get 20 gms dried kombu
- Get 30 gms bonito flakes
- Get toppings (optional):
- Prepare 1 lt water
- Prepare Homemade Chashu
- Make ready Menma (fermented bamboo shoots)
- Get 1 soft-boiled egg
- Get 3 pieces nori (seaweed)
- Make ready 3-6 slices Narutomaki (Japanese fish cakes)
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. Classic shoyu ramen This is the classic Tokyo style ramen. Shoyu means 'soy sauce' in Japanese, and that is exactly what the tare mixed into the soup is based on.
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.
Shio ramen Shio means 'salt' in Japanese. Thus, the tare used to make shio ramen is salt-based. Shio ramen tends to be more delicate than other types of ramen. Shoyu ramen was my favorite until I discovered tonkotsu ramen. Shoyu broth and shio broth are clear.
So that’s going to wrap this up with this exceptional food shoyu ramen recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
