Tag Archives: Ramen noodles recipe

Ramen Recipe: Chicken Wings Ramen

Ramen are great, but sometimes one is stuck for variety (new ideas).
Here is a very simple recipe that anyone can succeed at with a minimum of time and ingredients:

Chicken Wings Ramen!

INGREDIENTS: For 3 people

-Chicken wings (te-basaki in Japanese): 4~6
-Japanese sake (or cooking sake): half a tablespoon or more (seasoning)
-Sesame oil: half a tablespoon or more
-salt and pepper: to taste (5~6 pinches each)

-Water: 1000cc/ml

◆Japanese sake: 1 teaspoon
◆Soy sauce: 1=2 teaspoons
◆Salt: one pinch
◆Oyster sauce: 1~3 tablespoons (according to preference)

-Ramen: 3 packs
-Leeks (chopped): according to preference
Rayu/Japanese chili oil (ラー油): according to preference

RECIPE:

Thoroughly sponge off chicken wings of any water/humidity

Pour sake over chicken wings. Make sure they all coated and leave to marinate for 10 minutes.

Fry chicken wings 8as they are with the sake) with sesame oil and salt and pepper. make sure they are well seasoned.

Fry chicken wings until they are nicely coloured as in above picture.

Add all the water. Cover with lid. Bring to boil first. Reduce fire to low and simmer 25~30 minutes.
In a separate bowl mix all ◆-marked ingredients for chicken seasoning.
Prepare water for boiling the ramen.

Add chicken seasoning to chicken.
Boile the ramen.

Place the ramen in each of three bowls.

Top the ramen with an equal amount of chicken wings and their soup.
Sprinkle with rayu oil and top with chopped leeks.

Serve and enjoy at once!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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Ramen: Basic Noodles Recipe

After all the recipes on ramen, my new friend, Tracey, justly pointed out that they were all recipes for broths, accompaniments and seasoning, but that the actual basic recipe to make the noodles was missing!

Here is a basic home-made Japanese recipe, a bit similar to udon. Keep inmind it is not suitable for vegans, vegetarians and wheat flour allergics!

INGREDIENTS: For 5 servings
-All-purpose flour:300 g
-Thin flour: 100 g
-Salt: 8g
-Eggs: 2
-Water: 160 ml

RECIPE:

Mix both flour well in a large enough bowl.
Beat the eggs and mix well with water and pour in the center of the flour

Mix wit a spoon by scooping and “cutting” through until you obtain a fairly homogeneous bunch of lumps.

Knead well with your closed fist and putting your weight behind it until you obtain a homogeneous ball.

Wrap inside cellophane paper, then inside a newspaper sheet.
Like for the udon, press it flat with your foot (left or right does not matter!). Once you have flattened it, take it out (with clean hands), shape it into a ball, wrap it again and repeat the same process for at least 10 minutes (a little longer in winter).

Now, you do not leave the dough inside the fridge!
Keep it wrapped in cellophane paper and leave it between two cushions to rest for at least 30 minutes in summer or two hours in winter.

On a working table, sprinkle a little flour.
Press the dough inside the cellophane paper with your foot to spread it.
Take it out the cellophane paper and roll it thin on your working table.
The dought must be thinned down to between 1 and 2 mm.
Bear in mind these are fresh noodles. If they are too thick they will swell to the szie of udon! The thinner, the better!

Sprinkle both sides of the dough sheet with flour (important! otherwise the noodles will stick to eac other).
Fold the sheet as shown in the pic above and cut noodles within 2 mm thickness.
Once cut, separate the noodles with the tip of your fingers over whatever flour is left on the working table. This will further prevent the noodles from sticking to each other!

Bring to boil a large pan filled with plenty of water.
Drop in the noodles (coated with their flour).
The water will come to boil again and the noodles will rise to the surface of the water.
let them cook for 2~3 minutes. Check if they are cooked properly as you would do for pasta.
Drain the noodles and wash them under clear cold running water.
Drain well and keep aside.

Before serving them, plunge them in hot water for a few seconds and place them in a bowl. Pour the broth over them and here you are!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
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