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Personal Style
Apparel
Skin
Scene
Measurements
Length
4.08 m
Wingspan
2.49 m
Weight
76.42 kg
Genetics
Mauve
Crystal
Crystal
Pink
Shimmer
Shimmer
Maize
Underbelly
Underbelly
Hatchday
Breed
Eye Type
Level 14 Spiral
EXP: 13498 / 54161
STR
60
AGI
11
DEF
5
QCK
36
INT
6
VIT
13
MND
6
Biography
Shio Ramen
Once you’ve known how to make your own ramen, you will never ever buy the instant ramen noodles anymore! Both hubby and daughter love this shio ramen.
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Ingredients • 6 slices or more of Kamaboko/Japanese fish cake • 1 Tbsp dried wakame • 1 cup hot water • 8 cups ramen chicken stock • 1½ cups shio base • ¼ cup vegetable oil • 2 Tbsp minced garlic • ½ cup plus 2 Tbsp ground pork • 2 Tbsp hoisin sauce • 1 tsp tobanjan (chili sauce) • ½ cup sliced onion • ½ cup peeled and thinly sliced carrots (sliced on an angle) • 1 cup frozen corn (thawed) • ½ green cabbage, cored and cut into bite-size pieces • 4 cups bean sprouts, rinsed well • 28-30 oz dried ramen noodles • 2 scallions, both white an green parts, thinly sliced on an angle • Dash of hot chili oil Shio base: • 1 piece kombu, wiped with a damp cloth • 4 cups water • ¼ cup kosher or sea salt • 1⅓ cups katsuobushi (dried bonito flakes) |
How to make this recipe 1. Prepare the shio base by combining all the ingredients for shio base in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve 2. In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside 3. Combine the chicken stock and shio base in a pot and place over high heat to make the shio broth Bring just to a boil, then reduce the heat to low and cover to keep warm 4. Heat 2 Tbsp of the vegetable oil in a very large saute pan or wide-bottomed pot over high heat. Once hot, add the garlic and cook for 30 seconds, stirring constantly, but be careful not to let the garlic burn. Mix in the ground pork and cook for 2 minutes. Add the hoisin sauce and tobanjan/chili sauce and continue cooking, stirring constantly with a wooden spoon to break up the pork into small pieces. Cook for 5 minutes, then remove the pork from the pan and set aside 5. Add the remaining 2 Tbsp vegetable oil to the pan and return it to high heat. Add the onions, carrots, corns, cabbage, and pea pods. Cook until the vegetables begin to soften, stirring often, about 3 minutes. Mix in the bean sprouts and reserved pork. Cook for 1 minute, then pour the heated shio broth into the pan. Bring the liquid to a boil, then reduce the heat to low 6. Cook the ramen noodles in a pot of boiling water according to package instructions. Drain well and divide among 4 bowls. Top each bowl with one-fourth of the broth, vegetables, and pork, and garnish with Fish cake, wakame, scallions, and hot chili oil to taste Source: x 
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