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227g ramen noodles, 113g prawns, 1 cucumber, 56.7g ham, 1 stalk of spring onion, 2 large eggs, 2T oil, some salt, some yakinori (i.e. paper-thin shreds of dried seaweed).

(1) 1 tsp lemon juice, some mirin, some ground white pepper.
(2) 1/2 tsp salt.
(3) 1 tsp vinegar, 3 tsp sugar.
(4) 1/2 tsp sugar, 1/4 tsp salt.
(5) 3/4 cup of low-sodium broth, 1/4 cup of caster sugar, 1/2 cup of soy sauce.
(6) 1/4 cup or rice vinegar, 2T toasted white sesame seeds, 1 tsp sesame oil.


1. Discard heads and tails of prawns; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Remove and pat dry; Marinate in seasoning (1) for 30 minutes; Blanch in boiling water for 4 minutes; Lift the prawns up; Drain.
2. Rinse spring onion; Cut off both ends; Chop.
3. Rinse a cucumber; Cut off both ends; Julienne; Marinate in seasoning (2) for 30 minutes; Squeeze out any excess water; Add seasoning (3); Mix well.
4. Julienne ham.
5. Blanch ramen in boiling water with 1T oil and some salt till al dente (about 3 minutes); Lift the ramen up and immediately rinse in running water till cool; Drain into a colander.
6. Beat eggs to a bowl; Beat till well blended; Add seasoning (4); Stir till the sugar dissolved.
7. Heat a non-stick pan with 1T oil over a high heat; Swish the pan around a bit; Turn to a low heat; Add the egg mixture; Swirl the pan; Cook over a low heat for 2 minutes; Gently lift the edges to let the uncooked egg flow underneath; Cook over a low heat for another 2 minutes; Turn off the heat; Carefully slide the omelet onto a flat plate; Cool at the room temperature; Julienne.
8. Add seasoning (5) to a saucepan; Stir over a low heat till the sugar dissolved; Turn off the heat; Cool at the room temperature; Add seasoning (6); Mix well.
9. Arrange the ramen from the step on serving plates; Arrange the omelet, the prawns, the ham and the cucumber on the top of the ramen; Pour the sauce over the plates; Garnish with the spring onion and some yakinori.