Olivier Poels 5:40 p.m., October 07, 2021
This complete dish, which can be declined in many ways, is now associated with Japanese cuisine (manga culture has a lot to do with it).
This preparation is however of Chinese origin;
it did not arrive in Japan until the beginning of the 20th century.
It is especially after the Second World War that ramen will become popular.
There is a shortage of rice and it is necessary to find nutritious and complete dishes.
Wheat noodles, which are very popular, contribute to the development of ramen.
In Japan, there are now more than 25,000 restaurants dedicated to ramen.
The basis of this dish is the broth, in which are added various ingredients, including the famous Chinese noodles (wheat flour, water salt and especially kansui - solution based on alkaline salt obtained with potassium salt) with a yellow color and with particular elasticity.
The recipe for poultry ramen:
Ingredients:
- 1 liter of homemade chicken broth made with miso
- 4 chicken fillets
- 400 gr of ramen noodles
- 1 tbsp of soy sauce
- 2 soft-boiled eggs
- 8 small spring onions
- 1 small Chinese cabbage
- 1 clove of garlic
- 1 tsp of chopped ginger
- chives
- A few leaves of seaweed (yaki nori)
- 1 tbsp of toasted sesame seeds
1. Cook the noodles in plenty of water
2. Slice the chicken
3. Bring the broth to a boil, plunge the chicken into it, then the chopped onions, then the chopped cabbage and chopped garlic.
4. Cook for 5 minutes
5. Shell the eggs
6. Add soy sauce, ginger, seaweed, sesame seeds
7. Add the noodles and place the eggs ½ egg per bowl
8. Sprinkle with fresh chives