1. Prosciutto & Summer Veggie Cold Ramen
Ingredients (1 serving)
・4 oz (110g) Ramen noodles
Ramen soup
・0.2 cup (50ml) Hot water
・1 cup (240ml) Ice water
・1.4 oz (40g) Ice
・1 tsp Garlic oil*
*Garlic oil = Half clove of garlic + 1 tbsp Oil
・1 tbsp + 1 tsp Soy sauce☆
・1/2 tbsp Chicken stock powder☆
・1 tsp Oyster sauce☆
・1/2 tsp Dashi powder☆
Toppings
・Prosciutto
・Tomato
・Cucumber
・Chinese cabbage
・Black pepper
Direction
1. Put garlic and oil in a frying pan. Warm over low heat for 5 minutes, turning off heat when garlic is lightly browned. Allow to cool sufficiently.
2. Mix ☆ with hot water. Allow to cool sufficiently and put it in the fridge until dishing up.
3. Dice tomato, shred cucumber, cut Chinese cabbage into small squares. Boil Chinese cabbage.
4. Boil ramen noodles. After draining hot water, wash it with cold water. Drain well.
5. Put 1 tsp garlic oil in a ramen bowl, add [2.], and ice water. Stir well, and put noodles. Finish by topping with prosciutto, vegetables and sprinkle with black pepper to taste. Adjust the intensity of the soup flavor with additional ice.
2. Lemon Chicken Cold Ramen
Ingredients (1 serving)
・4 oz (110g) Ramen noodles
Ramen soup
・0.2 cup (50ml) Hot water
・1 cup (240ml) Ice water
・1.4 oz (40g) Ice
・1 tsp Sakura shrimp oil*
*Sakura shrimp oil = 1 tbsp Japanese sakura shrimp + 1 tbsp Oil
・1 tbsp + 1 tsp Soy sauce☆
・1/2 tbsp Chicken stock powder☆
・1 tsp Oyster sauce☆
・1/2 tsp Dashi powder☆
Chicken (for 2-3 servings)
・5.3 oz (150g) Chicken tenders
・Salt and pepper
・1 tsp Sake
・1 tsp Chicken stock powder
Toppings
・Sliced lemon
・Grated daikon
・Mizuna (Japanese mustard greens)
Direction
1. Put Japanese sakura shrimp and oil in a frying pan. Warm over low heat for 3 minutes, turning off heat when the transparent part of the shrimp turns slightly white. Allow to cool sufficiently.
2. Mix ☆ with hot water. Allow to cool sufficiently and put it in the fridge until dishing up.
3. Remove tendon from chicken tenders. Put them in a heatproof bowl, sprinkle salt and pepper, and pour sake. Cook in microwave for 3-4 minutes at 500W (turn them over halfway through).
4. Thinly slice lemon, cut mizuna into small pieces. Grate daikon radish.
5. Boil ramen noodles. After draining hot water, wash it with cold water. Drain well.
6. Put 1 tsp Japanese sakura shrimp oil in a ramen bowl, add [2.], and ice water. Stir well, and put noodles. Finish by topping with chicken, lemon, mizuna, and grated daikon to taste. Adjust the intensity of the soup flavor with additional ice.
