Takidashi Tori Shoyu Ramen
Traditional shoyu tare sauce enhances the light flavor!
Savory soy sauce, mild taste of chicken oil and gara broth enhance the flavor of wheat germ noodles.
- Shoyu
- Hot
- Clear chicken broth
Ingredients
- 1761 Haigamen 140g×1
- 1Tama (a portion of noodles)
- Green onion(chopped)
- 15g
- Hosaki Menma
- 2piece
- Chicken soup
- 360cc
- Onion
- 20g
- Seasoned egg 1/2
- 1Piece
- Quick-cooking Zangi (Hokkaido fried chicken) sliced
- 2Piece
Preparation
- Quick-cooking Zangi (Hokkaido fried chicken) should be cut in half so that the surface is visible. (2 pieces)
- Cut green onions and onions. Soak onions in cold water for 10 minutes and dry.
How to make
- Boil noodles (about 1 minute and 30 seconds)
- Heat a pot and add the prepared Quick-cooking Zangi and brown on both sides. Add 360cc of chicken broth soup, 36cc of Mukashi-fu Ramen Tare and stir a bit. Then add 10cc of Shiretoko Chi-yu and let boil.
- Place boiled noodles in donburi bowl and add boiled soup from ②, quick-cook zangi, Hosaki menma, chopped onions, seasoned egg, and green onions for garnish and dish is complete.
Products used in the recipe
1761 Haigamen 140g×1
- Reitou Nama Ramen（Frozen Fresh Noodles）
- Medium Thick
- Straight
- Uncolored
Mukashi-fu Ramen Tare
- Tare Sauce
- Soy Sauce
Nishiyama Shiretoko Chi-yu
- Seasoning Oli