simple cooking recipe Shrimp Ramen with 11 ingredients and 4 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate えびラーメン🦐、Shrimp Ramen easy, tasty, practical.
Hi mother, at this time you get present recipe えびラーメン🦐、Shrimp Ramen with 11 ingredients and 4 steps. Below this is how to prepare, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking えびラーメン🦐、Shrimp Ramen.
Ingredients for えびラーメン🦐、Shrimp Ramen
Needed 6 : Fresh Large Shrimp.
Prepare Half : a Japanese daikon.
Needed 1 tbsp : Dried Niboshi.
Needed 1 : Chinese Cabbage.
Prepare 5 : Kiniko mushrooms.
Needed Half : a handful of Braised bamboo shoots.
Needed 2 packets : Ramen noodles.
Needed 2 packets : instant Tonkotsu dashi.
Needed 2 : garlic cloves.
Prepare 1 tbsp : RAYU sauce.
Prepare : Olive oil for the frying pan.
If all main ingredients えびラーメン🦐、Shrimp Ramen it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking えびラーメン🦐、Shrimp Ramen
Prepare the soup by slowly cooking the niboshi, Shrimp shells and heads as well as 2 slices of daikon for 3 hours. After 3 hours, drain and add the instant Tonkotsu dashi to the soup. Cook slowly for until it tastes good. :-).
In a pot of boiling water, boil the rest of the sliced daikon, Chinese cabbage and Kinoko. Then boil the ramen noodles separately for 2 mins drain and set aside..
Lightly pan fry the sliced garlic with olive oil in the pan. Add the shrimp and RAYU sauce to the pan until the shrimp are golden..
Then bring it all together, first the soup then the noodles, followed by the vegetables and braised bamboo shoots. With the freshly cooked shrimp on top. Enjoy :-).
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