The japanese Ramen recipe for French

Charlotte
3 août 2017
3 min de lecture

Konnichiwa !

I wanted to bring back some Japanese vibes here, one year after I visited the most inspiring country, the land of the Rising Sun. Because today’s subject is international I'll write in english (it also gives me one more opportunity to express myself in english, good exercise !).

Well, let’s talk about those Japanese vibes I was talking about. When I visited Japan, especially Kyoto (a famous city know for many shrines - near Osaka), I noticed one of the cheapest Japanese dish was the Ramen. Kyoto’s streets are full of Ramen’s restaurants therefore I experimented one of them. There are often lots of choices and images are the only solution to choose ! Anyway whatever you choose it’s gonna be good. Probably surprising but good ! That’s why I tried to cook a Ramen today.

Before I started cooking, I gathered required ingredient. It was quite a roll of the dice because I didn’t have all the japanese ingredients (seaweeds especially !), but thanks to my taste memory I managed to recreate a Ramen similar to those I ate in Kyoto ! It takes me back in Japan, in the crowded little streets, in the scorching asian sun: what a fantastic culinary trip ! So here is the boarding pass to this latter:

The Ramen recipe adapted to french people who want to travel with food:

0. You will need:

(we take X the number of person)

- X individual packs of japanese noddles

- X handfuls of shiitake mushrooms

- about 2 carrots

- X eggs

- X individual packs of instant Miso soup (which contains each 1 pack of Miso dough + 1 pack of dry garlic/spinach/seaweed and tofu)

- Sesame seeds

- Soy sauce

- Minced ginger

- about 1 onion

- about 1 shallot

- about X/2 chicken breasts

You can modulate the ingredients according to your taste for example of course ! As I didn’t have seaweeds I didn’t put some in my broth but it would certainly have had a japanese taste !

1. Cook the japanese noddles.

Put them with salt or Sou sauce into boiling water until they cook. Then drip-dry them.

2. Make the Ramen broth:

Put hot water with X packs of Miso dough in a large saucepan.

Heat it until it starts boiling, and then keep it over a low heat.

Make sticks of carrots, slice the onion and the shallot.

Add the carrots and minced ginger to the broth. As carrots will take longer to cook, wait about 15min and then add sliced onion, sliced shallot, shiitake mushrooms and a little bit minced ginger.

Keep the broth over a low heat for about 1 hour and a half. Vegetables must take the broth taste while cooking. You can add soy sauce and/or ginger if you want to.

3. Cook the chicken

You can cook it in a pan with a little bit of oil until it browns.

4. Poach the eggs or make hard-boiled eggs.

In you want a yellow touch in your final dish make them hard-boiling, and if you want a challenge try to poach them !

If you want to poach the eggs: heat salty water with few drops of (rice ideally) vinegar until it boils. Take a ladle and put it in the boiling mixture to heat it. Add some oil, stir, and there comes the challenging part. Keep your ladle in the boiling water, and break an egg into it. Wait about 2min to cook it and then put it in a ramekin. Start again with each eggs !

5. Now all your ingredients are ready, let’s gather them into a bowl !

You can put all your things randomly, but I’ll tell you how to make as japanese chefs.

First, put the noddles.

Add some liquid Ramen broth to moisturize them.

Add to the broth the second packet of the Miso soup, the one which contains dry things (seaweed and tofu mainly).

Then pour all the broth with vegetables around or under the noddles.

Add the chicken in a part, the egg in an other part, and sprinkle sesame seeds.