Seafood Ramen - a perfect recipe for sharing with friends
Ramen is a Japanese noodle soup, generally made from stock based on chicken, pork or fish then combined with a variety of ingredients, ramen and toppings. It is the harmony of five key elements of ramen; broth, tare (sauce), noodles, toppings and oil which make it so distinctive and delicious.
For the broth, we place 1kg of lobster shells in a large pot and cover with water. Add a roughly chopped onion, carrots and celery and a cup of white wine. Bring to the boil and then simmer with the lid on for 1 hour. Turn off the heat and then pour the contents of the pan through a sieve, retaining the stock.
The tare (sauce)
1/3 cup Japanese soy sauce
2/3 cup of water
3/4 cup dark brown sugar
1 bulb of garlic, minced
2cm of fresh ginger, finely grated
2 tbsp rice wine vinegar
2 tbsp mirin
1 tbsp sriracha
Black pepper, ground
1 tbsp corn flour - to thicken
Combine all the ingredients in a pot and heat. Once it starts to boil, turn the heat down to a simmer and add the corn flour dissolved in a little water, and stir for 3 - 5 mins.
The ramen (noodles)
Cook the noodles, as per instructions on the packet.
Put a tbsp of the tare/sauce in a bowl and pour the stock over the sauce. Add the noodles, then top with shelled lobster meat, spring onions, sweet peppers, ribbons of carrot and slices of red onion. Finally drizzle with either sesame oil or chilli oil.
From Andrew and Reem - thankyou!