Sichuan Shibikara Miso Ramen
Tingly spiciness matches perfectly with Sapporo miso ramen!
The famous hot spicy oil from Sichuan meets the sweet taste of Sapporo miso in a great match. Enjoy the fresh fragrance of pepper.
- Spicy
- Hot
Ingredients
- Norenten Ramen 140g×5
- 1Tama (a portion of noodles)
- Nishiyama Karami Funmatsu
- As needed
- Green onion(white part, thinly sliced)
- 20g
- Green onion(chopped)
- 10g
- Char siu(shoulder)
- 1piece
- Nishiyama Ajitsuke Hosotake
- 20g
- Gara Soup
- 400cc
- Lard
- 20cc
- Bean sprouts
- 60g
- Onion
- 15g
- Grated garlic
- 2.5g
- Minced pork
- 20g
- Chili threads
- As needed
- Green or red grinded Sichuan Pepper
- 1g
- Extra spicy oil
- As needed
- Chopped Coriander
- 6g
- Crushed peanuts
- 10g
- Chili powder
- 1g
Preparation
- In a mortar, grind Shichuan pepper (green or red).
How to make
- Boil noodles
- In a hot wok, add 20g of lard, 60g of bean sprouts, 20g of ground pork, and 2.5cc of grated garlic in that order and saute. When cooked add 400cc of soup stock, 50cc of miso tare, karami funmatsu(2.5cc for slightly spicy, 5cc for spicy, 7.5cc for extra spicy), and stir well. Bring to a boil.
- Place 1g of chili powder and chopped onions in a donburi bowl, and pour soup from ② and stir. Add boiled noodles and sauteed vegetables.
- Sprinkle chopped coriander (6g) over the top and add spicy oil (2.5cc for slightly spicy, 5cc for spicy, 7.5cc for extra spicy), 10g of chopped green onions, 20g of thin-sliced green onions, 20g of seasoned bamboo shoots, 1 slice of char siu, 10g of crushed peanuts, and chili threads. Garnish with Shichuan pepper (green or red) and dish is complete.
Products used in the recipe
Norenten Ramen 140g×5
- Nama Ramen（Fresh Noodles）
- Medium Thick
- Wrinkled
- Colored
Nishiyama Vege Shoyu Kin
- Tare Sauce
- Soy Sauce