Ramen are a seperate variety
of Japanese noodles, however
the noodlesoup prepared with them
is called Ramen in Japan.
Ramen is available in Japan in
special restaurants, the Ramen shops (ramen-ya).
Outside of Japan Ramen is often known as an instant noodlesoup, but the taste of an instant soup can not compete with the taste of the real Ramen soup.
Ramen is one of the moin dishes in the Japanese food culture. In Tokyo alone there are about 5,000 restaurants and food stalls that sell Ramen. Many of these restaurants have their own, hideaway Ramen recipe. These recipes are regionally influenced and therefore there are a variety of different Ramen in Japan. Here we present you a recipe from Tokyo which helps you prepare your own Ramen.
Hiyashi Ramen ist ein Sommergericht, welches kalt gegessen wird. Es ist besonders populär, da es mit guter Vorbereitung in wenigen Minuten angerichtet werden kann.
*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
A good preparation is most imported for the preparation of Ramen. If you have all ingredients prepared, then the serving of the soup takes only a few minutes.
If you use Japanese sesame oil it is not necessary to bring the stock to a boil. The ingredients can be mixed in a bowl. When you use sesame oil from other countries, you will need to cook the stock shortly.
Fry the mixed egg in a pan on low heat
(the egg should stay yellow). Cut the pancake into thin strips.
Cut the fish pie and the roast pork into thin strips. Cut the cucumber first into slices, then into thin strips as well.
Soak the sea weed (Wakame) in water, until it is swollen up.
Place the prepared ingredients, until shortly before you serve them, in the refrigerator.
The dish is eaten cold.
Garnish the noodles in the middle of the plate. Garnish roast pork and fish pie, the cucumber, the seaweed and the egg around the noodles. At the end put a little from the red ginger in the middle.
Just before you serve the noodles at the table give a little of the stock over the noodles, but not so much that the noodles begin to swim.