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Welcome Cooking - Japan




6.4L water, 3.085kg chicken bones, 1 head of green cabbage, 544g carrot, 476g celery, 187g leek, 7 cloves of garlic, 27g ginger, 2 piece of kombu, 204g sake, 3 crab claws, 1/4 cup of garlic chives, 10 eggs, 199g frozen ramen noodles, 1 stalk of spring onion, 1/2 cup of oil.

(1) 17ml white soy sauce, 20ml soy sauce, 1 tsp sea salt.
(2) some lemon juice, some ground black pepper.


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, rinse and cut garlic cloves into halves.
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 6.4L 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 204ml sake, the green cabbage, the carrot, the celery, the leek, the garlic, the ginger, and the 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;Add seasoning (1); Bring to the boil over a high heat; Turn to a low heat; Ladle 1/2 cup of the broth out and cool at the room temperature; Cover the pot with a lid; Simmer the remaining over a low heat till ready to use.
10. Blanch crab claws in boiling water for 30 seconds; Remove and immediately soak in iced water for 1 minute; Crack the shell with the back of knife and remove the shells; Marinate in seasoning (2) for 20 minutes.
11. Rinse spring onion; Cut off both ends; Slice.
12. Rinse garlic chives; Drain; Chop.
13. 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.
14. Beat eggs to a bowl; Beat till well blended; Add the crabmeat and the garlic chives; Stir in the cool broth from the step 9.
15. Add 1T oil to a non-stick pan; Swish the pan around a bit; Heat the oil over a high heat; Turn to a low heat; Pour one-fourth of the egg mixture; Cook over a low heat till omelet sets; Place a plate over the top of the pan; Flip the pan over in one fluid motion to invert the omelet onto the plate; Gently slide the omelet back into the pan with the cooked side up; Cook over a low heat for 1 minute; Slice the omelet from the pan to a plate (repeat the step 15 till the egg solution is used up).
16. Arrange the ramen in serving bowls; Arrange the omelet on the top of the ramen; Sprinkle with the spring onion; Pour the broth from the step 9 into the bowls; Serve hot.