Empty My Fridge
Butter Corn Ramen - Noriko's Kitchen - Japanese Cooking 101
Ingredients
- Scallion3
- Garlic2 cloves
- Ginger4 slices
- Chicken broth4 cups
- Soy sauce2 tbsp
- Sake½ tbsp
- Mirin½ tbsp
- Salt¼–½ tsp
- Sesame oil½ tbsp
- Sweet corn1 cup
- Butter2 tbsp
- Black pepper
- Wakame½ tbsp
- Ramen noodle2 bunches
Instructions
- Make the soup first: halve the green onions, crush and peel the garlic, and slice the ginger. Put the broth, green onions, garlic and ginger in a large pot and simmer covered for 10 minutes. Strain. Season with soy sauce, sake, mirin, salt and sesame oil, and keep warm on low heat, covered.
- Rehydrate the wakame in hot water for 5–10 minutes, then squeeze out the water. Thinly slice the green onion on the diagonal and set aside.
- Drain the canned corn and pat dry with paper towel. Melt 1 Tbsp butter in a frying pan, add the corn and cook for a couple of minutes. Season with salt and pepper, then remove from heat.
- When everything is ready, cook the noodles according to the package. Divide them between two large bowls, pour over the hot soup, and top with wakame, green onion, corn and the remaining butter. Serve immediately.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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