Kaori Yakishoyu Ramen
A bowl to further enjoy shoyu flavor!
The aroma of roasted soy sauce is very appetizing!
- Shoyu
- Hot
- Sapporo style
Ingredients
- 1686 Haruyokoi Dousan Men 140g×5
- 1Tama (a portion of noodles)
- Green onion(diagonal cut)
- 20g
- Char siu(shoulder)
- 1Piece
- Hosaki Menma
- 1piece
- Gara Soup
- 360cc
- Lard
- 30cc
- Bean sprouts
- 70g
- Onion
- 20g
- Grated garlic
- 14g
- Minced beef and pork
- 30g
- Seaweed 1/4
- 1Piece
- Seasoned egg 1/2
- 1Piece
- Wakame seaweed
- 10g
How to make
- Boil noodles
- In a chinese wok saute lard, grated garlic, and miso tare. *Key: fry the tare good until flames appear.
- Add ground meat and onions to ② and saute. Add bean sprouts and saute.
- Add soup stock from ③, mix well, and bring to a boil.
- Place noodles in a donburi bowl, pour ④, add ingredients and dish is complete.
Products used in the recipe
1686 Haruyokoi Dousan Men 140g×5
- Nama Ramen（Fresh Noodles）
- Medium Thick
- Wrinkled
- Colored
Nishiyama Vege Shoyu Kin
- Tare Sauce
- Soy Sauce