Cold Ramen Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Rub the salt and sugar into the chicken and refrigerate for 1 hour. Meanwhile, prepare the toppings and keep them chilled.
2. In a medium pot, combine the water, green onions, crushed garlic and sliced ginger. Heat over medium heat until just before boiling.
3. Add the chicken and bring to a boil. Cook for 2–3 minutes, then turn off the heat. Add the kombu, cover with a lid and let it sit for 10 minutes, or until the chicken is cooked through.
4. Remove the chicken and set it aside. Discard the onion, ginger and garlic. Season the broth with salt, sake, mirin and soy sauce, simmer for a couple of minutes, then remove from heat.
5. Let the broth cool to room temperature, then refrigerate for 1–2 hours until chilled.
6. Once the chicken is cool, slice it thinly and keep it chilled.
7. Cook the ramen noodles according to the package instructions. Rinse under cold running water, drain well and cover with ice until ready to serve.
8. Stir the sesame seeds and sesame oil into the chilled broth. To serve, place the cold noodles in a bowl, pour over the broth, add the toppings and serve immediately.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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