• Sawa-San

Ankake Ramen


The video for Ankake Ramen is ready to watch here -> https://youtu.be/57WUxX3BFAY Ingredients 2 packets or 200g ramen noodles 100g chicken breast fillet, cut in 5 cm long strips marinated with 1 Tbsp grated ginger, 1 Tbsp Chinese cooking wine, 1 Tbsp corn flour or Japanes Katakuriko (potato flour) 4 dried shitake mushrooms- soak in hot water for 30 minutes- cut in strips 1 stalk of celery- cut in 5 cm strips 50g tin of bamboo shoots- cut in 5 cm strips 1 egg slightly whisked with fork or chopsticks For soup 4 cups of chicken stock 2 Tbsp Chinese cooking wine 3~4 Tbsp soy sauce (Kikkoman) 1~2 tsp salt black pepper pinch of five spice powder 3 or 4 Tbsp corn flour or katakuriko mix with3~4 Tbsp water Method 1. While making thick Ankake soup, boil the noodles in plenty of hot water as per introduction on packet, drain in a sieve and transfer to the serving bowls. 2. In a large wok or saucepan, pour in the stock and heat up until boiling point. 3. Add marinated chicken pieces, separate quickly and cook for 2~3 minutes. Skim off the fat on the surface and add mushrooms, and bamboo shoots. 4. Add cooking wine, soy sauce, salt, 5 spice and black pepper. Adjust the seasonings. 5. Stir katakuriko or corn flour. Keep stirring until the soup thickened. 6. Stir egg, mix quickly and add celery. Turn the heat off. 7. Pour into the top of the noodle on the bowls. Serve immediately. Note: This Ramen has been a staple for our family and is our favourite noodle dish. Especially in winter we often cook this warm up our body and mind also. Using your home-made stock is the best, but you can use the ready made stock from the shop. (You may wish to reduce the amount of soy sauce and salt)

Written Kumiko Sawa

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