Pasta and pizza
Kevin Patricio explains how to prepare ramen, a typical Japanese dish based on chicken broth, noodles and various side dishes.
Ingredients (2 people):
- 200 g of pre-prepared noodles with ramen
- 1 boneless chicken thigh
- 4 tablespoons broad beans
- 4 radishes
- 1 stalk of wild onion
- 1 boiled egg
- 1 leaf of nori seaweed
For the chicken broth:
- 2 chicken carcasses
- 1 spring onion
- olive oil
For the tare sauce:
- 150 ml. of chicken broth
- 50 ml. soy sauce
- 50 ml. sake
- 50 ml. by mirin
Preparing the recipe for Ramen:
For him chicken soup, bake the carcasses with a little salt and a drop of oil at 190 ° C until golden brown. Cut the onion in half and grill until lightly browned.
Remove the carcasses from the oven and place them in a saucepan together with the onions. Cover with water and bring to a boil. Reduce heat and cook the broth over low heat for 2 hours. Strain it and keep it.
For sauce tara, pour the sake and myrin into a hot saucepan and simmer until the alcohol evaporates. Add the soy sauce and about three teaspoons of chicken broth (150 ml.). Let’s cut.
Grill or fry the chicken thigh until golden and crispy. Chop it.
Cook the noodles shoulder in boiling water with plenty of salt for a few minutes.
Pour the sauce into a deep dish or plate. Add the shoulder noodles and stir. Add chicken broth (double tare sauce). Top with sliced radishes, blanched and peeled lemon seeds and pieces of thigh. Add half of the boiled egg for 5 or 6 minutes (half done inside). Season with black pepper and the handle of the flakes, cut finely diagonally. Decorate with a piece of nori leaf. Serve.
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