JAPANESE RAMEN | miso ramen | Great classic of Japanese cuisine
Is a perfect Japanese meal for winter!
Miso ramen is a kind of ramen with a miso broth base

For 2 persons you will need :

- 2 portions of ramen (https://www.satsuki.fr/ramen-chukasob...)
- 100g of pork
- 1 clove of garlic
- A small piece of ginger
- A small piece of white cebete
- 1/2 teaspoon of tobanjan (https://www.satsuki.fr/sauce-piment-3...)
- 3 tablespoons miso (https://www.satsuki.fr/miso-pate-soja...)
- 1 tablespoon sake (https://www.satsuki.fr/sake-pour-cuis...)
- 1 tablespoon mirin (https://www.satsuki.fr/mirin.htm)
- 1 teaspoon of soy sauce (https://www.satsuki.fr/sauces-soja.htm)
- 1 tablespoon chicken stock (https://www.satsuki.fr/bouillon-de-po...)
- 800ml water

For the garnish and topping you can use whatever you like
But Maya chose

- 2 teaspoons of wakame (you have to moisten it before adding it)
- Cebete green
- Corn (https://www.satsuki.fr/mais-en-grains...)
- Soybean thumbs (mung bean sprouts: https://www.satsuki.fr/haricots-mungo...)
- Noris (https://www.satsuki.fr/sushi-nori-et-...)
- White sesame (https://www.satsuki.fr/sesame-blanc-g...)
- Ni tamago

Ni tamago recipe (for 6 eggs):

- 6 eggs
- 3 tablespoons of water
- 4 tablespoons of soy sauce
- 2 tablespoons mirin
- 1 tablespoon of sugar

Preparation:


- Cook the soft-boiled eggs (about 7 minutes after boiling the water)
- Scald the eggs
- Boil all ingredients in a pan for 1 min
- Allow to cool
- Add the eggs to a plastic bag and pour the sauce into the bag.
- Remove as much air as possible so that the sauce is in contact with the eggs.
- Leave to marinate for a minimum of 1 hour and a maximum of 5 hours (Maya finds it less salty and better with ramen). You can leave overnight if you like a more pronounced taste of salt.


Preparation:
- Blend the meat
- Chop the ginger, garlic and cebete
- Pour sesame oil into a pan
- Add the ginger, garlic, cebete and tobanjan
- Fry everything together
- Add the pork
- Mix
- Add a tablespoon of miso
- Stir in
- Add water, sake, soy sauce
- Mirin and chicken stock
- Mix and bring to the boil
- Skim off the foam
- Turn off the heat and add the last two tablespoons of miso
- Melt it in a large spoon
- Put on minimum heat to keep warm (be careful not to boil)
- Cook the ramen according to the cooking time indicated on the packet
- Drain them
- And serve in a bowl
- Pour the broth over them
- Add the garnish and topping
That's it
You have to eat it quickly while it's hot!

いただきますHappy eating!

Chapters:

00:00 Miso Ramen
00:25 Ingredients
01:11 Preparation
05:49 End


More quick and easy Japanese family recipes:    • recettes de cuisine  

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