Name: Homemade Shio Ramen
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 5 persons
Ingredients: 2 or 3 boneless chicken thighs - discard excess fat; 1L + 1L water; some green parts of a leek (optional); For the chicken sauce; 2 tbsp mirin; 2 tbsp cooking sake or cooking white wine; 2 tbsp soy sauce; 1 1/2 tbsp sugar; For the shio soup base :; 1 leek - sliced (about 5mm) or roughly chopped; 3 garlic cloves - grated; 2 tbsp kosher salt; 1 tbsp weipa, shantung or chicken stock powder; 1 tbsp katsuo flake; 30ml vegetable oil; 2 tbsp sesame oil; 3 tbsp cooking white wine or cooking sake; 1 tsp soy sauce; 1 tsp hondashi powder

March 27, 2020

Homemade Shio Ramen

Persons

Prep Time

1 hour

Cook Time

15 minutes

Total Time

1 hour, 15 minutes

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm) or roughly chopped
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

July 21, 2018

Curry Soup Noodles (Curry Udon)

Curry soup Noodles (Curry Udon)

Persons

Ingredients

2 garlic cloves - finely chopped
550g beef - cut into bite sizes or sliced
1 carrot - cut into bite sizes
1 onion - sliced
1 leek - cut into bite sizes or sliced
1400ml water (approx.)
- Ingredient A -
1 1/2 tbsp dashi powder
1 tbsp soy sauce
1 tsp ginger powder
1 tbsp brown sugar
4 blocks Japanese curry roux (about 110 to 120g)
udon noodles or dried udon noodle for 5 people

Instructions

1. In a large cooking pan, heat 1 or 2 tbsp vegetable oil and fry the garlic until fragrant. Add the beef and cook for a few minutes. Add carrots and onions, continue stirring until the beef is almost cooked through.
2. Add water and ingredients A, turn the heat to high and bring it to a boil. Once it boils, reduce the heat to medium-low. Add "curry roux" and stir until the roux has dissolved completely. Turn the heat to low and add the leeks. Cook for a few more minutes, stirring occasionally to prevent ingredients from sticking to the bottom of the pot.
3. Meanwhile, boil enough water in a large pan and follow the udon package directions to cook them. Drain and divide the udon into each serving bowls.
4. Pour the curry soup over the udon.
Serve hot!

June 14, 2018

Japanese-style ginger grilled Pork (Shogayaki)

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Japanese-style ginger grilled Pork (Shogayaki)

Ingredients

800g sliced pork
50ml white cooking wine or cooking sake
1 tsp fresh ginger - grated

- For the ginger sauce -

30g fresh ginger with skin - grated
2 tbsp sugar
2 tbsp white cooking wine or cooking sake
3 tbsp mirin
4 tbsp soy sauce
2 tsp ketchup
Shredded cabbage - as much as you want

Instructions

1. Place the sliced pork in a tray and soak with cooking sake (50ml) and 1 tsp grated ginger.
2. In a small bowl, add the sauce ingredient and mix. Set aside.
3. In a skillet, heat 2 tbsp vegetable oil over medium high heat and cook the sliced pork on both sides until heated through.
3. Add the ginger sauce from #1 to the pan, cook for a few minutes, stirring continuously to coat the pork with sauce.
4. Serve hot with shredded cabbage, mayonnaise and steamed rice!

June 4, 2018

Chicken gyoza

Persons

Ingredients

- Ingredient A -

300g ground chicken
20g PS olive vegetables HK or 10 pitted black olives - finely chopped
3 garlic cloves - grated
2 shalllot finely chopped
1 leek - finely chopped
1 tsp ginger powder
1/3 tsp fine salt
1 tsp soy sauce
1/3 tsp sugar
1 pack gyoza wrapper or handmade gyoza wrapper

For the sauce

1 tsp sesame oil
2 tbsp soy sauce
2 tbsp apple cider vinegar or rice vinegar

Instructions

1. First we make the filling : In a bowl, add all ingredients A and mix well. Knead the mixture by hand until getting a sticky texture.
2. Place a spoonful of the mixture in the center of a gyoza wrapper and wet the edge of the wrapper with your fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
3. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Add several gyozas (how many really depends on your pan size) and cook them until golden brown and crispy on the bottom.
4. Add hot water (about 100ml), cover pan with the lid and let it steam over medium heat for about 2 mins or until all water evaporates. Repeat with the remaining gyoza.
5. In a small bowl, add all the sauce ingredient and mix.
Serve hot with the sauce!

May 30, 2018

Shrimp and tofu croquettes

Persons

Ingredients

500g tofu firm

- Ingredient A -

160g peeled & deveined raw shrimp - chopped
2 shallot - finely chopped
1 leek - finely chopped
2 garlic cloves - grated
1 tbsp ginger powder
1 tsp salt
1/2 tsp sugar
40g panko/bread crumbs
35g mayonnaise
panko/bread crumbs as needed

Instructions

1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
2. In a bowl, add the crumbled tofu and the ingredient A. Mix together well.
3. Moisten your hands and take a handful of the croquette mixture, then shape it into round or oval patties. Coat all around with panko/bread crumbles. Repeat this process until you use all the croquette mixture.
4. Deep-fry the tofu croquettes, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite sauce (like mayonnaise, soy sauce, ketchup, tonkatsu sauce, chili oil etc...)

May 29, 2018

Korean-style Grilled Beef Rice bowl (Yakiniku donburi)

Persons

Korean-style Grilled Beef Rice bowl (Yakiniku donburi)

Ingredients

600 to 700g flank steak - thinly sliced

- Ingredient A -

3 garlic cloves - grated
25g fresh ginger - grated
7 tbsp korean soy sauce or just soy sauce
6 tbsp coooking white wine or cooking sake
1 tbsp sesame oil
1 1/2 tbsp Gochujang / Hot pepper paste
1 1/2 tbsp strawberry jam
50g sugar
2 tbsp vegetable oil
1 tbsp mirin (optional)
boiled green vegetable - your choice (bok choy, broccoli, green beans, pea...etc.)
1 tbsp sesame
egg - optional

Instructions

1. In a medium bowl, add all the ingredient A and mix well.
2. Add the beef and marinate for about 30 minutes. Set aside.
3. In a skillet, heat 2 tbsp oil over medium-high heat until hot. Add the seasoned beef (keep the leftover marinade for now) and fry until cooked. Then add the leftover marinade and cook on medium-low heat until the sauce starts to thicken.
4. Divide the hot steamed rice equally into the serving bowls and arrange the cooked beef. Complete with topping of green vegetable and/or egg, as you prefer.