Empty My Fridge
Refreshing Cold Zaru Ramen (with Homemade Dipping Sauce)
Ingredients
- Leek30 g
- Garlic · grated½ tsp
- Ginger · grated½ tbsp
- Dashi½ tsp
- Soy sauce1 tbsp
- Oyster sauce½ tbsp
- Chicken stock · powder½ tbsp
- Mirin2 tbsp
- Rice wine vinegar½ tbsp
- Black pepper · ground1 pinch
- Toasted sesame oil1 tbsp
- Sesame seed · toasted1 tsp
- Ramen noodle2
- Pork
- Bamboo shoot
- Egg
- Nori seaweed
- Scallion · finely chopped
Instructions
- Put all the dipping sauce ingredients in a saucepan, bring to a boil, then simmer for 2-3 minutes. Turn off the heat and let it cool.
- Bring a pot of water to a rolling boil, add the 2 portions of ramen noodles and cook for the time given on the package.
- Drain the noodles in a colander and rinse under cold running water. Set the colander in a bowl of cold water with a few ice cubes to chill further.
- Add about 5 ice cubes to the dipping sauce to chill it.
- Drain the noodles again and place them on a zaru, or on a sushi mat over a bowl so excess water drains off.
- Serve the noodles with your toppings, sprinkle with kizami nori and chopped green onions, then divide the dipping sauce into individual cups for dipping.
Summarized from Sudachi's video. Watch it for the details.
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GarlicEggGingerScallionLeekPorkNori seaweedRamen noodle
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