instant_kitchen

석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉
석 부엌즉석 부엌즉석
즉석 부엌즉석 부엌즉석 부엌즉석
부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉
석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석
부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉
부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석
Consecrated
sapporo ichiban ramen
ingredients
• 1 Sapporo Ichiban
noodle block
• 1 Sapporo Ichiban soup
packet
• 1 egg, hard boiled
• chashu bbq pork, thinly
sliced
• your choice of lettuce,
mixed greens, or other
leafy vegetables
• (optional) 1 slice of
narutomaki
• 4 cups of water
• ¼ cup of corn
• 1 tsp red pepper flakes
• 1 tsp powdered dashi
stock
• 1 tsp sesame oil
• ½ tbsp mirin
• 1 tbsp soy sauce
10 minutes prep–10 minutes cook time
Ramen has been sold as a street food in
Japan for over a century, having been
an offshoot of a Chinese dish. Its popularity
as a cheap street food is often thanks to the
succulent broths it can be presented in, as well as the
myriad of optional toppings. Instant brands more often
than not have the quality of broth nailed down, but are
incapable of producing the similarly necessary toppings
without some external intervention.
preparation
1. Bring water to boil in a medium soup
pot.
2. Gently add egg to boiling water. Cook
for 3 minutes.
3. Remove egg and immediately place
in cold water.
4. Add Sapporo Ichiban noodle block to
boiling water. Cook for 2 minutes.
6. Cook for an additional 2 minutes, or
until noodles are al-dente.
7. Serve in a large bowl with sliced
chashu and vegetables.
8. Peel hard-boiled egg and slice in half.
9. Top with sesame oil, egg, and
narutomaki (if so desired).
5. Add corn, soup packet, red pepper
flakes, mirin, soy sauce, and dashi
stock.
즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석 부엌즉석
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