https://www.copymethat.com/r/tUM7Q7uEi/shoyu-ramen/
136648612
81GM3L0
tUM7Q7uEi
2024-05-19 16:07:03
Shoyu Ramen
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Ingredients
- subheading: FOR THE EGGS:
- ⅓ cup low-sodium soy sauce
- ⅓ cup mirin
- ⅓ cup sake
- 1 teaspoon granulated sugar
- 4 large eggs, cold from the refrigerator
- subheading: FOR THE BROTH:
- 2 tablespoons toasted sesame oil
- 4 garlic cloves, grated
- 1 (1½-inch) piece ginger, peeled and grated
- 3 cups dashi, homemade or prepared with powdered dashi
- 3 cups chicken broth
- ⅓ cup low-sodium soy sauce
- Kosher salt (such as Diamond Crystal)
- ¼ teaspoon white or black pepper, plus more as needed
- 4 (5- to 7-ounce) packages frozen or fresh ramen noodles, or 4 (3- to 5-ounce) packages dried ramen noodles
- subheading: FOR THE TOPPINGS:
- Chashu (Japanese pork belly), 1 to 2 slices per serving
- Menma (pickled bamboo shoots), about 5 per serving
- Narutomaki (fish cakes), about 3 slices per serving
- Cooked and chopped wood ear mushrooms, about 1 tablespoon per serving
- Cooked corn kernels, about 2 tablespoons per serving
- 1 scallion, thinly sliced
- Nori, about 2 per serving, cut into 3-by-2-inch pieces
- La-yu (Japanese chili oil), to taste
Steps
Directions at cooking.nytimes.com
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