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Home >> ITAMEMONO - STIR-FRIED Recipes

ASSORTED MUSHROOMS RAMEN

INGREDIENTS :

7.75L water, 3.63kg chicken bones, 1 head of green cabbage, 640g carrot, 560g celery, 220g leek, 11 cloves of garlic, 32g ginger, 2 piece of kombu, 1 cup of sake, 1 pack of enoki mushrooms, 8 shiitake mushrooms, 8 oyster mushrooms, 4 sprigs of spring onion, some naruto, 60g mung bean sprouts, 199g frozen ramen noodles, 2T sesame oil, 1 tsp salt, 1T oil.

SEASONINGS:
1 tsp mirin, 1/2 tsp salt, 1 tsp white soy sauce.

PREPARATION :

1. Cut off the end of green cabbage; Tear into petals; Rinse in running water; Drain.
2. Peel, rinse and cut off both ends of carrots; Cut into chunks.
3. Rinse celery; Cut into large sections.
4. Rinse leek; Chop the white part; Discard the remaining.
5. Peel and rinse garlic cloves; Cut 8 cloves into halves; Mince the remaining.
6. Peel, rinse and mince ginger.
7. Wipe pieces of kombu with damp kitchen paper.
8. Rinse chicken bones; Trim off the fat; Blanch in boiling water for 1 minute; Lift the bones up and immediately rinse in running water; Drain.
9. Pour 7.75L water to a pot; Bring to the boil over a high heat; Turn to a low heat; Add the chicken bones; Bring to the boil over a high heat again; Skim off the floating bubbles on the surface; Turn to a low heat; Add 1 cup of sake, the green cabbage, the carrot, the celery, the leek, garlic halves, most of the ginger and kombu; Bring to the boil over a high heat; Turn to a low heat; Simmer over a low heat for 2 hours; Turn off the heat; Strain the stock through a fine-mesh sieve to a pot; Bring to the boil over a high heat; Turn to a low heat; Cover the pot with a lid; Simmer over a low heat till ready to use.
10. Rinse shiitake mushrooms; Trim the stems; Make incisions on top of each mushrooms (important not to cut through).
11. Rinse enoki mushrooms; Cut off the ends; Divide into a few bundles.
12. Rinse oyster mushrooms;
Slice.
13. Rinse spring onion; Cut off both ends; Cut into sections.
14. Discard the wilted mung bean sprouts; Rinse and drain.
15. Slice naruto; Blanch in boiling water for 4 minutes; Lift the naruto up; Drain.
16. Blanch ramen noodles in boiling water for a few minutes (according to the package instruction); Lift the ramen up immediately; Transfer to a fine-mesh sieve; Rinse in running water till cool; Drain.
17. Heat a non-stick pan with 1T oil over a high heat; Turn to a low heat; Add the mung bean sprouts and 1 tsp salt; Stir-fry over a low heat for 4 minutes; Turn off the heat; Drain.
18. Heat a non-stick pan with 2T sesame oil over a medium heat; Add the remaining garlic; Stir-fry over a low heat till fragrant; Add the enoki mushrooms, the shiitake mushrooms and the oyster mushrooms; Stir-fry over a high heat for 2 minutes; Add seasonings; Stir-fry over a high heat for 2 minutes; Turn off the heat.
19. Arrange the ramen in serving bowls; Arrange the mushrooms, spring onion and the mung bean sprouts in a circle on the top of the ramen; Pour the broth from the step 9; Garnish with the naruto; Serve immediately.