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Ramen (Mackerel Soy Sauce Ramen) | Transcript of Makanai Challenge!

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A challenge to sprinkle!

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Ingredients

raw noodles : 1 ball
Boiled canned mackerel : 1 can (190g)
Japanese leek : 1/2
ginger : 1 piece
garlic : 1/2 piece
salted butter : 20g
water : 500cc
(A) Chinese soup base : 3 teaspoons
(A) Liquor : 2 tablespoons
(A) Soy sauce : 1 tbsp
dried bonito : 2 packs

Time required

20minutes

Procedure

1) prepare the material 01:18
Place the bonito flakes in a heat-resistant container and heat in a 700W microwave oven for 1 minute.
Crush the katsuobushi by hand into powder.
Peel the garlic clove and cut it into strips.
Cut the ginger into strips.
Thinly slice the spring onion diagonally.
2) fry the ingredients 05:18
Heat the skillet to warm.
Add the salted butter, ginger and garlic, and sauté.
When it becomes golden brown, add the green onion and fry.
When the green onions become soft, add the canned mackerel and fry while crushing.
Add water and bring to a boil.
(A) Add powdered bonito flakes and simmer while skimming off the scum.
3) boil the noodles 09:11
Put water (not listed) in a pot, bring to a boil, and boil the raw noodles.
4) finish 09:41
Place 3 and 2 in order.
Sprinkle all-purpose green onions (not listed) and black pepper (not listed) to complete.

Point

・Using thick raw noodles.
・In step 2, stir-fry the ginger and garlic until they become golden brown to release the aroma.
・In step 2, taste before removing the scum, and adjust by adding soy sauce if the salt is not enough.
・Add the juice to the canned mackerel.