Ramen Bowls is a popular Japanese dish that consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients such as sliced pork, dried seaweed, and green onions. The dish has its origins in China, where it was introduced to Japan in the 19th century. The recipe has so many versions to it in different countries and in different places.Lets see a simple recipe for making a Seafood Ramen Bowl. This post also has a video for you to try making this dish in your kitchen.
SeaFood Ramen Bowl
INGREDIENTS
- 2 king prawns with shell
- 2 handfuls of mixed seafood (squid, scallops, clams, mussels etc.)
- 1 teaspoon ginger, grated
- 1 tablespoon sake
- 1 tablespoon vegetable oil
Soup
- 300ml fish stock or Japanese stock ‘dashi’
- 300ml soy milk (unsweetened)
- 10cm x 10cm dried kombu (kelp)
- ½ tablespoon tahini
- 3 tablespoon soy sauce
- 1 tablespoon mirin
- 2 tablespoons white miso
- 2 tablespoons any chilli oil, Japanese chilli oil ‘La-yu’ or seven spice ‘Shichimi’ or 1 Tablespoon of sesame oil (non- spicy option)
- 180-190g ramen or egg Noodles
Place the fish stock and dried kelp “Kombu” into a bowl, then infuse for at least 30 minutes, ideally several hours for more flavour. If infusing for more than one hour, this must be refrigerated. To cook the seafood, sauté the king prawns and mixed seafood in vegetable oil in a Toughened Non-Stick 26cm Buffet Casserole. Add the sake and cook, covered with a lid, for another few minutes. Remove from the heat and put to one side. Allow the seafood to cool down until you can remove the shells from the prawns.
Pour the soy milk, stock with kombu and prawn shells into the same casserole that was used to cook the seafood. Do not clean the casserole, as it contains plenty of flavour. Bring the soy milk to the boil and take out the kombu and prawn shells from the pan. Add the tahini and soy sauce and mix well. Next, drizzle some of the la-yu or the sesame oil and mix well again.
To cook the noodles, follow the packet’s instructions; normally 3 minutes in boiling water before draining well. Place the noodles into a bowl, pour the soup into the noodle bowl quickly. Top the dish with the cooked seafood and garnish, before serving.
