Hotate Butter Shoyu Ramen
Fully enjoy the flavor of the sea!
The strong umami flavor of the scallop bouillon brings out the flavors of soy sauce and butter!
- Shoyu
- Hot
Ingredients
- Norenten Ramen 140g×5
- 1Tama (a portion of noodles)
- Green onion(white part, thinly sliced)
- 10g
- Vegetable soup
- 360cc
- Chinese cabbage
- 35g
- Onion
- 45g
- Seasoned egg 1/2
- 1Piece
- Bones stock of fish from Hokkaido
- 10g
- Fresh scallops(for sashimi)
- 40g
- King trumpet mushroom
- 25g
- Field peas
- 8g
- Myoga ginger（shredded）
- 5g
- Japanese wild parsley
- 1Piece
Preparation
- How to make vegetable soup 1. Add 10 grams of konbu to 10 liters of water and let sit overnight.
- Add 80g of onions, 80g of carrots, 250g of cabbage, 60g of burdock, 100g of apple, 60g of peanuts, and 20g of powdered sesame (place peanuts and sesame in a stock tea pack) to ①, and cook for 20 minutes.
How to make
- Boil noodles (1 minute 31 seconds)
- Melt butter in a frying pan and add scallops, onion slices, and king trumpet mushroom and saute. Add 6cc of shoyu tare and 360cc of vegetable soup stock.
- In a frying pan in ②, add chinese cabbage, parboiled field peas and 30cc of shoyu tare. Mix well and heat.
- Place noodles in a donburi, pour soup, arrange ingredients, add egg, field peas, Japanese wild parsley, thin-sliced green onions, and myoga ginger and dish is complete.
Products used in the recipe
Norenten Ramen 140g×5
- Nama Ramen（Fresh Noodles）
- Medium Thick
- Wrinkled
- Colored
Nishiyama Vege Shoyu Gin
- Tare Sauce
- Soy Sauce