1. Tajimiso Stir-Fried Ramen from Tajimi, Gifu
Ingredients (1 serving)
・8.5 (240g) Cooked ramen noodles
・2.8 oz (80g) Pork belly
・A pinch of Salt and pepper
・1 tsp Sake
・2 oz (60g) Cabbage
・1 oz (30g) Onion
・1/2 tsp Oil
・1 tbsp Miso paste☆
・2 tsp Sake☆
・1 tsp Soy sauce☆
・1 tsp Oyster sauce☆
・1/2 tsp Doubanjiang☆
・1/2 tsp Sugar☆
・1/3 tsp Chicken stock powder☆
Topping
・Fried egg
・3-5 sheets of Shiso leaves
Direction
1. Boil ramen noodles in advance and rinse them well in cold water.
2. Cut onion into wedges. Cut pork belly and cabbage into bite-sized pieces. Shred shiso leaves. Mix ☆ in a bowl and make the sauce in advance.
3. Season the pork belly with salt, pepper, and sake, and stir-fry until pork is crispy and oil is released. Fry onion and cabbage in the oil that comes out.
4. When onion gets soft, turn off the heat. Add drained noodles and sauce (☆). Mix well, and turn on the heat. When the sauce is well mixed with the noodles and ingredients, it is ready to serve.
5. Make fried eggs to your liking and place on top of the noodles. Top with shiso and you are done!
2. Signature Seafood Stir-Fried Ramen from Kitami, Hokkaido
Ingredients (1 serving)
・8.5 (240g) Cooked ramen noodles
・2 oz (60g) Scallops
・2 oz (60g) Shrimp
・1.4 oz (40g) Bean sprouts
・1 oz (30g) Onion
・1 oz (30g) Carrot
・Half clove of Garlic
・1-2 tsp Oil
・2 tsp Sake or White wine
・Salt and pepper
・1 tsp Shantan (Chicken stock powder)
・1 tsp Sesame oil
・Ramen pepper (White pepper, black pepper, garlic powder, and onion powder)
Topping
・Minced green onion
Direction
1. Boil ramen noodles in advance and rinse them well in cold water.
2. Cut onion into wedges. Shred carrot and mince garlic.
3. Fry the garlic with oil, and cook your favorite seafood with them. Season them with sake, salt, and pepper. After they are almost cooked, take out once.
4. Fry the onions and carrots in a pan with the oil and seafood extract still in it.
5. When onion get soft, add bean sprouts, and stir-fry for 1-2 minutes, then return the seafood and add drained noodles. Season them with chicken stock powder. Mix well and add salt and pepper if the taste is weak.
6. Add just a little bit of sesame oil and ramen pepper (your favorite spices) to your liking. Sprinkle minced green onion, and it’s ready to eat.
3. Hiruzen Stir-Fried Ramen from Maniwa, Okayama
Ingredients (1 serving)
・8.5 (240g) Cooked ramen noodles
・3.2 oz (90g) Chicken
・A pinch of Salt
・1 tsp Sake
・2 oz (60g) Cabbage
・1-2 tsp Oil
・A pinch of Salt and pepper
Sauce
・1 tbsp Soy sauce☆
・1 tsp Sake☆
・1 tsp Sugar☆
・1 tsp Mirin☆
・1 tsp Miso paste☆
・1 tsp Worcestershire sauce☆
・1/2 tsp Rice vinegar☆
・1/2 tsp Ground sesame☆
・1/3 tsp Grated garlic☆
・1/3 tsp Grated ginger☆
Topping
・Red pickled ginger (Beni-shoga)
Direction
1. Boil ramen noodles in advance and rinse them well in cold water.
2. Cut chicken and cabbage into small pieces. Rub the chicken well with salt and sake. Mix ☆ in a bowl and make the sauce in advance.
3. Fry the chicken with oil. When the chicken changes color, add cabbage and cook until it’s soft.
4. Turn off the heat, and add drained noodles and sauce (☆). Mix well, and turn on the heat. Stir-fry until all moisture is absorbed.
5. Garnish with red pickled ginger and serve.
4. Crispy Hita Stir-Fried Ramen from Hita, Ohita
Ingredients (1 serving)
・8.5 (240g) Cooked ramen noodles
・2.8 oz (80g) Pork belly, loin, or fillet
・A pinch of Salt and pepper
・1.4 oz (40g) Bean sprouts
・1 oz (30g) Green onion
・1 tbsp Oil
・1 tbsp Worcestershire sauce☆
・1 tsp Oyster sauce☆
・1 tsp Soy sauce☆
・1/2 tsp Sugar☆
Topping
・Aonori
・Red pickled ginger (Beni-shoga)
Direction
1. Boil ramen noodles in advance and rinse them well in cold water.
2. Heat oil in a frying pan and fry the noodles so that the surface becomes crispy. Mix ☆ in a bowl and make the sauce in advance.
3. In a separate pan, brown the meat. Season lightly with salt and pepper. Take out once, and cook bean sprouts.
4. When the surface of the noodles becomes crispy, turn off the heat and add the cooked meat, bean sprouts, and sauce(☆). Mix well, and turn on the heat. Stir-fry until all moisture is absorbed. About 1 minute before turning off the heat, add the green onions and fry.
5. Garnish with red pickled ginger and aonori and serve.
5. Dandan Stir-Fried Ramen from Yugawara, Kanagawa
Ingredients (1 serving)
・8.5 (240g) Cooked ramen noodles
・2.8 oz (80g) Ground pork
・2 oz (60g) Cabbage
・1.4 oz (40g) Bean sprouts
・1-2 tsp Minced garlic
・1-2 tsp Minced ginger
・1 tsp Sesame oil
・1/2 tsp Doubanjiang
Sauce
・1 tbsp Sake☆
・2 tsp Miso paste☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
・1/2 tsp Rice vinegar☆
・1 tbsp Ground sesame☆
Topping
・Lemon
Direction
1. Boil ramen noodles in advance and rinse them well in cold water.
2. Cut cabbage into small pieces. Mince garlic and ginger. Mix ☆ in a bowl and make the sauce in advance.
3. Fry the garlic and ginger with sesame oil and doubanjiang for 1 minute.
4. Add ground pork and cook for a while. When it changes color, add cabbage. Stir-fry until the cabbage is soft.
5. Turn off the heat, and add drained noodles and sauce (☆). Mix well, and turn on the heat. Stir-fry until all moisture is absorbed.
6. Garnish with lemon and serve.
6. Italian Stir-Fried Ramen from Niigata
Ingredients (1 serving)
・8.5 (240g) Cooked ramen noodles
・1 tsp Oil
・1.4 oz (40g) Bean sprouts
・1.4 oz (40g) Cabbage
・1 tbsp Worcestershire sauce★
・1/2 tsp Oyster sauce★
・1/2 tsp Sugar★
Japanese-style tomato meat sauce (for 2-3 servings)
・4.6 oz (130g) Ground beef
・7 oz (200g) Onion
・7 oz (200g) Tomato
・3.5 oz (100g) Carrot
・1.4 oz (40g) Canned corn
・1-2 cloves of Garlic
・2 tsp Olive oil
・Salt and pepper◇
・1 tbsp Sake◇
・1 tsp Soy sauce◇
・1 tbsp Sake☆
・4 tbsp Ketchup☆
・1 tbsp Worcestershire sauce☆
・1 tbsp Sugar☆
・1 tsp Consomme (Stock powder)☆
Topping
・Aonori
・Red pickled ginger (Beni-shoga)
Direction
1. Before cooking ramen noodles, let’s make tomato meat sauce. Mince onion, carrot, and garlic. Stir-fry onion and carrot with olive oil.
2. When onion get soft, make space in the pan and fry the beef there. Season the beef with ◇. Cook until the beef changes color.
3. Then add tomato (skin removed). Add ☆ and cook, stirring occasionally, until liquid is reduced. About 2-3 minutes before turning off the heat, add the corn and bring to a simmer.
4. Boil ramen noodles in advance and rinse them well in cold water.
5. Heat oil in a frying pan and fry the cabbage and bean sprouts. Cook until cabbage is soft. Mix ★ in a bowl and make the sauce in advance.
6. Turn off the heat, and add drained noodles and sauce (★). Mix well, and turn on the heat. Stir-fry until all moisture is absorbed.
7. After placing the noodles on a plate, pour the meat sauce over them to complete the dish.
