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6 crab claws, 8 prawns, 2 eggs, 2T dried wakame, 2 packs of cherry tomatoes, 1 cucumber, 1 carrot, 199g frozen ramen noodles, 13g ginger, 1/4 cup of
Japanese pickled ginger, 1 cup of hot water, 2/3 cup of toasted nori shreds (i.e. paper-thin sheet of dried seaweed), some salt, 1T roasted black sesame seeds, 1 tsp oil.

(1) some lemon juice, some ground black pepper, some mirin.
(2) some lemon juice.
(3) 1T half-and-half (i.e. half light cream and half whole milk), 2 tsp sugar, 1/4 tsp Japanese soy sauce, 1/4 tsp salt.
(4) 1/4 cup of Japanese soy sauce, 1/4 cup of rice vinegar, 1/4 cup of sake, 1T sesame oil, 2T lemon juice, 1/4 cup of
caster sugar, 1/2 tsp chili oil.


1. Blanch crab claws in boiling water for 3 minutes; Lift the claws up; Immediately soak in iced water for 1 minute; Crack the shell with the back of knife and remove the shells; Marinate the crabmeat in seasoning (1) till ready to use.
2. Discard heads and tails of prawns; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Lift the prawns up and pat dry; Cut along the underside of the prawns (not to cut through the prawns entirely); Marinate in seasoning (2) for 20 minutes.
3. Peel, rinse and mince ginger.
4. Beat eggs to a bowl; Beat till well blended; Add seasoning (3); Mix well.
5. Add 1/2 tsp oil to a non-stick pan; Wish the pan around a bit; Heat the oil over a high heat; Turn to a low heat; Pour an half of the egg solution to the pan; Cook over a low heat till the egg is set; Flip the egg over with a flat-bottomed spatula; Cook over a low heat for 2 minutes; Turn off the heat; Carefully slide the omelet from the pan to a plate; Cool at the room temperature (repeat the step 5).
6. Julienne the omelet from the step 5; Transfer to a bowl; Cover with a piece of cling film; Keep in the fridge till ready to use.
7. Rinse, peel and cut off both ends of a carrot; Julienne.
8. 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.
9. Add 2T dried wakame to a bowl; Pour 1 cup of hot water into the bowl to cover the wakame; Leave it for 10 minutes; Drain.
10. Blanch the prawns from the step 2 in boiling water for 2 minutes; Lift the prawns up; Drain.
11. Rinse, peel and cut off both ends of a cucumber; Julienne.
12. Rinse cherry tomatoes; Drain; Cut off the stems; Cut each into halves.
13. Add seasoning (4) and the minced ginger to a bowl; Mix well to be the Chukka-soba dressing.
14. Arrange the ramen on serving plates; Pour the Chukka-soba dressing from the step 13 over the ramen; Arrange the crabmeat from the step 1, the prawns from the step 10, the carrot, the cucumber, the omelet from the step 6 and wakame from the step 9 on the top of the ramen in circle; Arrange Japanese pickled ginger in the center; Sprinkle with toasted black sesame seeds; Garnish with toasted nori shreds.