Ramen Made Simple: A Step-by-Step Guide by Toy Chris

Author:Toy, Chris [Toy, Chris]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-03-16T00:00:00+00:00

AKAYU MISO KAMABOKO

Makes 4 bowls

Prep time: 15 minutes / Cook time: 10 minutes

Akayu ramen was invented in 1960 by Sato Kazumi, the owner of a ramen shop in Honshu, Japan. He had some leftover mild miso ramen soup and spiced it up with a paste of miso, hot chili oil, and garlic. The paste is not mixed in or eaten alone. Instead, the noodles are lightly dipped into the spicy paste with chopsticks before being slurped.

8 (¼-inch-thick) slices Chashu Pork

⅓ cup Miso Tare

2 tablespoons La-Yu Chili Oil

1 tablespoon cayenne pepper

2 tablespoons Mayu

6 cups Fish Broth

1 pound fresh or Homemade Ramen Noodles , or 8 ounces dried noodles

6 ounces kamaboko (steamed fish cake), cut into 8 disks

¼ cup sliced scallion, green and white parts

1 (8-ounce) can bamboo shoots, drained and rinsed

4 teaspoons wakame

1.

In a dry skillet over medium-high heat, sear the chashu on both sides until light golden brown, about 3 minutes. Set aside.

2.

In a small bowl, combine the tare, chili oil, cayenne, and mayu.

3.

In a large saucepan over medium heat, bring the broth to a simmer.

4.

Bring a large stockpot full of water to a boil over high heat. Add the noodles and boil (1 minute for fresh, 3 to 4 minutes for dry), then drain.

5.

Just before the noodles are done cooking, ladle the broth into the bowls, and add the noodles.

6.

Add 2 tablespoons of the prepared spicy miso tare to each bowl.

7.

Add the chashu and kamaboko.

8.

Top each bowl with the scallion and bamboo shoots, and sprinkle with the wakame.

9.

Serve immediately.

Variation: Additional Assari Broth Flavors. You can change up the flavor of this bowl by substituting another clear assari broth such as Clear Chicken Broth or Vegan Broth .

Prep tip: If you can’t get kamaboko, you can substitute artificial crab legs.

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