Name: Shio Ramen V2 - Salt Flavored
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5 people
Ingredients: For the soup stock :; 700g (approx) Chicken breast or Thighs - boneless; 1/2 tsp fine salt; 1 tsp sugar; 1 tbsp cooking sake or cooking white wine; 2L water (approx); For the soup base :; 50 to 80g green parts of a leek - chopped; 1 tbsp sesame oil; 60ml vegetable oil; 5g katsuo/dried bonito flakes; 5g garlic cloves - grated; 3 tbsp kosher salt; 1 tsp kobucha/kelp powder; 2 tsp chinese chicken bouillon powder; 150ml boiled water; Ramen noodles for 5 people; 1 tbsp sesame oil

December 12, 2020

Shio Ramen v2 – Salt Flavored

Shio Ramen V2 - Salt Flavored

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

For the soup stock :

700g (approx) Chicken breast or Thighs - boneless
1/2 tsp fine salt
1 tsp sugar
1 tbsp cooking sake or cooking white wine
2L water (approx)

For the soup base :

50 to 80g green parts of a leek - chopped
1 tbsp sesame oil
60ml vegetable oil
5g katsuo/dried bonito flakes
5g garlic cloves - grated
3 tbsp kosher salt
1 tsp kobucha/kelp powder
2 tsp chinese chicken bouillon powder
150ml boiled water
Ramen noodles for 5 people
1 tbsp sesame oil

Instructions

1. Make the soup stock In a big cooking pot, add about 2L water and bring it to a boil. Once it boils add the chicken.
2. Bring it to a boil again, then remove from the heat. Cover and leave it for 1 to 2 hours.
3. Meanwhile make the soup base
In a heat-safe bowl, add katsuo flake, garlic and kosher salt and set it aside. In a small cooking pot, add leek, sesame oil and vegetable oil. Bring it to a boil and once it is boiling, simmer for 3 minutes.
4. Then immediately pour this oil mixture into a bowl. Mix well.
5. Add kobucha, chicken powder and boiled water. Mix well : the salt should melt completely. Set aside. You can leave it until the chicken is ready.
6. Using a cooking sieve, strain the soup base into another bowl. Press or squeeze well against the sieve.
7. Transfer the sieve residual into another bowl and blend it with your hand blender until it is smooth like a paste.
8. Remove the chicken from the water and cut it in slices. Set it aside. With the soup stock, strain once and add more water to reach a total of about 2.5L (it's about 500ml per person) then bring it to a boil.
9. Prepare the noodles Cook your ramen according to the package instructions. Place 2 to 3 tbsp (or more) soup base into your serving ramen bowl, add the boiled soup stock, then place the cooked ramen into the soup.
10. Top your ramen with chicken, leek, egg etc.....Sprinkle sesame, and enjoy :)

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Chicken amakara - sweet and sour with egg sauce

Ingredients

700g boneless, skinless chicken breasts - cut into bite sizes
60g katakuriko/potato starch

Ingredient A

2 tbsp cooking sake or cooking white wine
1 tsp white sugar
1/3 tsp fine salt

For the seasoning sauce

2 1/2 tbsp soy sauce
150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
2 to 3 tsp white sugar
2 tsp vinegar (apple cider vinegar)

For the egg sauce

2 egg - hard boiled and chopped
1/4 onion - finely chopped, soaked in water, then drained well
60g mayonnaise
1 garlic - grated
1 tsp white sugar
1/4 tsp fine salt

Instructions

1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
6. Uncover and cook them until both sides are nicely brown.
7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Tatsuta-age deep fried marinated chicken

Ingredients

5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

3 tbsp soy sauce
2 garlic cloves - grated
1 thumb of ginger (15g) - grated
2 tbsp cooking sake or cooking white wine
1 tbsp ketchup
1 tbsp sesame oil
1/2 tbsp garlic powder
1 tsp white sugar
1 tsp kosher salt
a dash of pepper
1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

1 red onion - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
dash of salt
160g katakuriko/potato starch
40g plain flour/cake flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Serve hot!

March 27, 2020

Homemade Shio Ramen

Persons

Prep Time

1 hour

Cook Time

15 minutes

Total Time

1 hour, 15 minutes

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm) or roughly chopped
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

February 13, 2020

Chicken wrap

Chicken wraps

Persons

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

Ingredients

4 boneless, skinless chicken thighs

For the seasoning sauce

80ml soy sauce
4 tbsp sugar
2 tbsp cooking sake or cook white wine
1 tsp fresh ginger - grated
2 1/2 tbsp vegetable oil
2 tbsp mirin
Some wraps (homemade)
1 leek - finely julienne

Instructions

1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!

December 21, 2019

Crispy Chicken Burger

Persons

Prep Time

45 minutes

Cook Time

45 minutes

Total Time

1 hour, 30 minutes

Ingredients

5 boneless chicken thighs - discard excess fat and cut into half

Ingredient A

2 garlic cloves - grated
15g fresh ginger - grated
3 tbsp soy sauce
2 tbsp cooking sake or white cooking wine
1 tbsp sesame oil
1 tbsp ketchup
1/2 tbsp hazelnuts oil (optional)
1/2 tbsp garlic powder
1 tsp sugar
1 tsp kosher salt
dash of pepper

For the sauce

1 red onion or shallot - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
salt and pepper to taste
80g katakuriko/potato starch
80g cake flour/plain flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.