Eggs Ramen (recipe with photos). Eggs Ramen (recipe with photos) Ramen with pork - recipe

Ramen is a recipe for an original instant noodle soup, to which meat, seafood, fish, eggs, all kinds of salted and fresh vegetables, and herbs are added. Having mastered the technique of creating food, you can appreciate all the delights of Japanese cuisine without visiting a restaurant.

How to cook ramen?

Making ramen at home is not as troublesome as it might seem at first, and if you have the right recipe on hand, anyone can handle the task.

For the soup you will need meat or vegetable broth, which is prepared in advance with the addition of roots, onions, spices and seasonings, including ginger and garlic.
An invariable component of Japanese hot food is ramen noodles, which are purchased or prepared at home with your own hands.
Ramen is a recipe that calls for serving the dish with green onions, eggs and a savory broth.

DIY ramen noodles

If you have a special machine, ramen noodles can be prepared at home. To obtain the most authentic product characteristics, use durum wheat flour, replacing about half of the total amount of regular all-purpose wheat flour, or using a double portion of butter.

Ingredients:

eggs – 2 pcs.;
yolks – 2 pcs.;
flour – 300 g;
sesame oil – 1 teaspoon;
salt – 1 teaspoon.

Preparation

Mix eggs, yolks, salt and oil.
Sift the flour, add the egg mixture, stir, collect the mass into a lump, and leave for an hour.
Knead the dough until smooth, divide into 2 halves and run each half 10-15 times through a rolling machine, folding the layer in three each time.
After the layer becomes smooth, it is pulled out to a thickness of 1.5 mm, cut into thin noodles, and sprinkled with flour.

Ramen with egg - recipe

Instant ramen noodles, the homemade recipe for which will be presented below, unlike many complex multi-ingredient versions of the soup, are prepared in just a few minutes. In addition to hot chili peppers, you can add ground ginger, garlic and other spicy and aromatic spices of your choice to the hot dish.

Ingredients:

ramen noodles – 2 packs;
eggs – 2 pcs.;
chili pepper – 2 pinches.

Preparation

Bring water to a boil and add spices from the noodle package.
Add noodles and cook for 3 minutes.
Break the eggs into the pan and let it sit for a couple of minutes.
Serve ramen with egg in plates, adding some greens to the hot dish if desired.

Ramen with chicken - recipe

Next is how to cook ramen with chicken. This version of the hot dish has dozens of variations, differing in the composition of additional ingredients, execution technique, final taste, and method of serving. Fried chicken fillet is optionally seasoned with a spicy mixture, the composition of which can be adjusted to suit your taste.

Ingredients:

ramen noodles – 200 g;
chicken fillet – 300 g;
garlic – 3 cloves;
ginger – 2 tbsp. spoons;
broth - 1.5 l;
soy sauce – 50 ml;
honey – 1.5 tbsp. spoons;
sesame oil – 1 tbsp. spoon;
sesame seeds – 2 tbsp. spoons;
vegetable oil – 50 ml;
salt pepper;
green onions, boiled eggs, soy sprouts and nori sheets.

Preparation

Add garlic and ginger to the chicken broth and simmer for 15 minutes.
Cut the chicken into cubes and fry it in oil.
Add soy sauce, ginger, salt and pepper, fry until the moisture evaporates, stir in honey and sesame seeds, fry for 2 minutes.
A portion of boiled noodles, green onions, an egg cut in half, nori, soy sprouts, and fried chicken are placed on a plate.
Pour boiling broth over the ramen with chicken and serve immediately.

Ramen soup - recipe

Ramen is a soup recipe that can qualitatively combine different types of meat and seafood. The rich broth for pouring in this case is prepared by mixing shrimp and chicken broth with ginger and garlic and a liquid base obtained after boiling baked pork with celery, onion and soy sauce.

Ingredients:

ramen noodles – 500 g;
eggs – 2-3 pcs.;
pork – 500 g;
chicken – 200 g;
onions and carrots - 1 pc.;
shrimp – 300 g;
tuna chips – 50 g;
ginger – 50 g;
garlic – 2 cloves;
celery stalks – 2 pcs.;
soy sauce – 250 ml;
oil, green onions.

Preparation

The pork is fried in hot oil, and then boiled with the addition of vegetables and soy sauce for 40-50 minutes, cut into pieces.
Boil chicken with ginger and garlic, and shrimp with tuna flakes until tender.
All 3 broths are filtered, mixed, and boiled.
Ramen soup is served with shrimp, chicken, pork, boiled eggs, noodles and green onions, supplemented with broth.

Ramen with pork - recipe

Ramen, the simple recipe of which will be outlined next, is prepared with pork, which is sliced thinly across the grain, fried in a wok with savory spices and chopped vegetables, and then topped with hot chicken broth, boiled with ginger root and chopped garlic.

Ingredients:

ramen noodles – 300 g;
pork – 300 g;
onions and carrots – 2 pcs.;
garlic – 2 cloves;
broth - 1 l;
soy sauce, oil, green onions, ginger, pepper, spices.

Preparation

The pork is cut thinly, seasoned with pepper, spices and browned in oil, adding soy sauce.
Add onions and carrots and fry until soft.
Place the meat and vegetables on plates, add boiled noodles, green onions, and hot broth.
Serve ramen with pork immediately.

Miso ramen

Ramen, the Japanese recipe of which can be mastered by reading the instructions below, is prepared in broth with the addition of miso paste. The filling for the soup can be any boiled or baked meat, fresh or fried vegetables, legume sprouts, herbs, eggs, corn and invariably noodles.

Ingredients:

ramen noodles – 300 g;
minced pork – 120 g;
broth - 1 l;
miso paste – 3 tbsp. spoons;
tobanjan paste – 1 teaspoon;
sugar – 25 g;
sake – 20 ml;
ginger – 50 g;
sesame – 20 g;
onion – 1 pc.;
garlic – 2 cloves;
sesame oil – 40 ml;
salt, pepper, soy sauce;
green onions, eggs, other soup toppings of your choice.

Preparation

Fry ginger with onion and garlic in sesame oil.
Add minced meat, fry for 2 minutes.
Stir in miso paste, tobanjan, and ground sesame seeds.
Add sugar, pour in sake, chicken broth, salt the base, pepper, season with soy sauce, and boil.
Place noodles, eggs, herbs, and other fillings in bowls and fill with broth and minced meat.

Spicy ramen

A simple ramen recipe can be made with fresh vegetables: zucchini, bell peppers, chili, cabbage, supplemented with shiitake mushrooms or champignons, oyster mushrooms, boiled chicken or shrimp. Any spicy meat broth, cooked with the addition of spicy ingredients, is suitable for pouring.

Ingredients:

ramen noodles – 300 g;
mushrooms – 200 g;
broth - 1 l;
zucchini – 100 g;
onions, carrots and sweet peppers - 1 pc.;
chili pepper – 1-2 pcs.;
sake – 20 ml;
ginger – 20 g;
garlic – 2 cloves;
soy sauce – 100 ml;
greens, butter, shrimp or meat.

Preparation

Sliced mushrooms are boiled in broth.
Vegetables are fried in oil, adding ginger, garlic and chili at the end, added to the soup, seasoned with soy sauce, pepper, and herbs.
Boil the noodles, place them on plates, add spicy broth with vegetables, and add meat or shrimp.

Beef ramen - recipe

Ramen with beef - which can be made quickly and without pre-cooking the broth. The filling in this case will be the spicy broth in which the noodles were cooked. Traditionally, grated fresh or ground dried ginger, garlic, green onions, and chili pepper are added to the liquid base.

Ingredients:

ramen noodles – 300 g;
beef – 200 g;
water – 1 l;
nori – 10 g;
eggs – 2 pcs.;
chili pepper, ground black;
ginger – 20 g;
garlic – 2 cloves;
soy sauce – 70 ml;
green onions, meat spices, oil, salt.

Preparation

Boil the noodles in water seasoned with soy sauce, ginger and garlic.
The beef is sliced thin, seasoned with spices, salt and oil, marinated for 1 hour, and fried until cooked.
Place noodles, meat, boiled eggs, onions, and nori on plates.
Pour the spicy broth over the ramen with beef and serve.

Seafood ramen - recipe

Noodles can only be served with sauce without adding broth. The dish may contain shrimp, mussels, scallops, and squid in arbitrary proportions. If you wish, you can take a ready-made sea cocktail. The vegetables suggested in the recipe or any other vegetables are suitable as an accompaniment.

Ingredients:

ramen noodles – 300 g;
seafood – 300 g;
zucchini, bell pepper, leek, carrot – 50 g each;
soy sauce, sake and mirin - 50 ml each;
cilantro, sesame seeds, oil, garlic, ginger - to taste.

Preparation

Seafood and vegetables are fried separately in oil, seasoned with garlic and ground ginger.
Combine the ingredients with the lasha, add a mixture of mirin, soy sauce and sake, mix and serve, sprinkled with cilantro and sesame seeds.

Kimchi ramen

The peculiarity of the following recipe is the absence of meat components and its use as a filling for noodles and broth. The liquid component can be either meat or vegetable or mushroom broth. Chicken eggs are not used in vegetarian versions of the dish and are added as desired.

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Ingredients:

Cooking step by step:

Break fresh chicken eggs into a suitable bowl, which must first be washed and wiped dry. Take a bowl in which it will be convenient to beat eggs.

Now we need to beat the chicken eggs a little, but not so that they become airy and fluffy. Our task is to break down the initially viscous protein so that it becomes liquid and homogeneous. To do this, you can use a fork, whisk or mixer. I like the last option the most, as everything happens quickly and simply. Beat the eggs at the lowest mixer speed for literally 30 seconds.

Mix everything thoroughly so that the sugar crystals are completely dissolved. I write a lot and for a long time, but in reality everything happens in a matter of minutes.

It's time to fry the Japanese Tamago-yaki omelette. A square frying pan is ideal for this, but I don't have one. Therefore, we will simply use a wide frying pan with a large diameter (mine is 24 centimeters). A pancake maker (a frying pan for baking pancakes) performs excellently in this matter. Lubricate it with vegetable oil (we don’t pour it, just grease it - you don’t need much), put it on the fire a little below average and visually divide the omelette mass into 4-6 servings. It all depends on the diameter of the pan. When the vegetable oil heats up, pour in a thin layer of the egg mixture and quickly level it, simply turning the pan on the fly (like baking pancakes). Let the omelette set so that you can roll it up. Don’t use high heat, otherwise the pancake may darken instantly and become dry and tough.

Helping yourself with a spatula (if you know how, use wooden chopsticks), roll the omelette into a tight roll, slightly short of the edge of the pan. If your pan is square, roll all the way to the end.

Now again pour a portion of the omelette mixture in a thin layer so that it reaches our first roll. Before doing this, lightly grease the freed surface of the frying pan with a small amount of oil. The point is to get these two egg pancakes to come together. When the second one sets, we twist the roll in the opposite direction, that is, we add the second one to the first omelette, wrapping it on top.

Nitamago, or eggs ramen, - very popular egg snack not only in Japanese cuisine, but also in the cuisines of the region. The eggs are soft-boiled, then shelled and marinated in a mixture of sauces and seasonings for a day. A very interesting combination of a still liquid yolk with a white that has absorbed the flavors of the marinade and gives the appetizer a rich range of flavors - slightly sweet, moderately salty, with a slight taste of dashi broth. Nitamago is most often used as an addition to Ramen noodle dishes, which is how these eggs got their name. But this snack is no less popular as an independent dish, say, for breakfast or as one of the components of a bento (Japanese dishes, portioned in a container with a lid, usually rice, fish, seafood, meat, raw or pickled vegetables). By the way, the term “bento” means something similar to “packed rations”, something similar to the Russian term “tormozok”, i.e. food to go. The biggest consumers of bento in Japan are schoolchildren, who are given this box of food to take with them to school. The recipe for making Ramen eggs is simple; there will probably be people who want to try making these flavorful eggs at home.

INGREDIENTS (for 6 eggs):
water for boiling eggs - as needed (to cover the eggs with water),
baking soda - 1 tbsp,
chicken eggs - 6 pcs.,
Tsuyu (Mengtsuyu) noodle sauce - 50 ml or 50 ml Dasha broth (½ tsp.Hondashi dry broth granules dissolve in 100 ml warm water),
sake rice wine (can be replaced withShaoxing rice wine ) - 50 ml,
light soy sauce - 25 ml,
mirin sweet rice sauce - 25 ml.

The recipe is very simple, like everything ingenious.
Pour water into a saucepan of a suitable volume (there should be enough water to completely cover the eggs, the amount of water depends on the volume of the pan) and add baking soda to the water (helps clean the shells of boiled eggs), bring the water to a boil.
Carefully place chicken eggs (necessarily at room temperature) into boiling water and cook for 7 minutes.
Pour Tsuyu (Mengtsuyu) noodle sauce or Dashi broth, sake (or Shaoxing) rice wine, light soy sauce and Mirin into another saucepan. Place the saucepan over medium heat and bring the liquid to a boil, then remove the saucepan from the heat and let the resulting marinade cool.
Place the boiled eggs in a container with cold (or better yet, ice) water and let them cool for 5 minutes, then carefully peel the eggs (it will be better if you do this without removing the eggs from the water). Make sure that the membrane (the film under the shell covering the protein) is also removed along with the shell.
Transfer the peeled boiled eggs into a suitable container (or jar, but it is most convenient to use a gripper for this - a Zip-Lock bag), and pour the cooled marinade into it.
Cover the container and refrigerate for 1-2 days, turning the eggs occasionally.

Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We know little about her cuisine, but we all know what sushi and rolls are.

Minimalism is the main criterion of the Japanese. The food they eat does not require special cooking or any processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to try Japanese cuisine. And no matter what choice you make, check out 12 traditional Japanese dishes!

Dish No. 1. Sushi and rolls

It is not surprising that sushi and rolls are at the top of the list of traditional Japanese dishes. The proposal to visit Japan in order to try dishes whose recipes are known to every provincial chef seems strange. Today, in a restaurant with any cuisine, you can find “Gunkan-maki”, “California” and “Philadelphia” without applying for a visa or passport. The best taste can only be demonstrated by sushi and rolls with the freshest seafood, and these are served exclusively in Japan. Every restaurant has an aquarium or even a pond with live fish, which are caught directly to the table.

Dish No. 2. Ramen

The second place in traditional Japanese dishes is ramen. Thick soups are very popular in Asia: Thai soup Rad Na replaces the first and second courses at once. Japanese ramen is its close relative. It is sold by both street food vendors and fine dining restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced with another. The basis is meat broth made from chicken, pork, and sometimes fish. Wide wheat or rice noodles are cooked in the broth, seasoned with eggs, green onions and seaweed. The skill of a ramen cook in Japan is measured by checking the texture of the meat in the soup: it should resemble puree.

Dish No. 3. Tempura

Another traditional Japanese dish rightfully occupies third position. Residents of the Land of the Rising Sun do not understand the popularity of American fast food - in particular, French fries. The Japanese found a recipe for a Lenten dish from Portuguese missionaries and made a cult out of it. In every home in the country you can find a special frying pan for tempura, which is taken out before parties and friendly get-togethers. Fresh shrimp, fish, vegetables and even fruits are fried in a small amount of oil. It is given a special taste by a batter made from eggs, ice water and flour, whipped until air bubbles form.

Dish No. 4. Okonomiyaki

The Japanese also found a replacement for burgers: they call it okonomiyaki, which means “flatbread with fish.” The base for the flatbread is grated cabbage or pumpkin, flour, cheese, egg and water. The ingredients are mixed and poured in a thin layer onto the pan to bake the pancake. The finished traditional Japanese dish okonomiyaki is soaked in thick soy sauce and sprinkled with chopped tuna flesh. The size and filling of the flatbread differs in each region of Japan: in Kansai they are much larger than in Tokyo.

Dish No. 5. Shabu-shabu

This traditional Japanese dish gets its name from a type of kitchen utensil. Shabu-shabu is a deep metal plate that can be heated in the oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Served separately are sliced meats from duck, pork, lobster and chicken fillet: pieces of it are dipped into the heated broth immediately before consumption. Shabu-shabu is such a rich dish that it is served only in the cold season.

Dish No. 6. Miso

Miso soup is served as a side dish with any other dish except desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This base mixture is supplemented with pieces of tofu, wasabi, onions, sweet potatoes, seaweed, carrots and radishes. It is never used as a main dish: miso is always served with at least one type of soup or two rice side dishes with different sauces.

Dish No. 7. Yakitori

The Japanese could compete with the Caucasian peoples for the right to be called the inventors of shish kebab. Since ancient times, they have fried meat over coals, stringing it on bamboo sticks. For Japanese kebab, both fillet and entrails are suitable, marinated in a mixture of rice wine, soy sauce, sugar and salt. When frying, the meat is poured with the same mixture, which is called “tare”. Yakitori is sold in small shops found on every corner. After finishing the working day, the Japanese do not consider it necessary to spend personal time preparing dinner: before returning home, they buy yakitori and beer or sweet carbonated drinks.

Dish No. 8. Onigiri

If yakitori is purchased instead of dinner, then for breakfast in Japan they order home delivery of such a traditional dish as onigiri. Rice balls filled with beans, shiitake mushrooms or pork in a variety of flavors are eaten as snacks, including during work breaks. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. Girls prepare onigiri: they put rice and filling on their palm, and then roll the mixture into balls. In restaurants located in Tokyo, you can try a variety of onigiri called umeboshi - plum filling with salt and wine vinegar.

Dish No. 9. Soba

Wheat udon can be seen on the menu of any Asian country, so the Japanese decided to come up with their own variety of noodles. This traditional Japanese dish is made with buckwheat flour, which gives the pasta a grey-brown color. The soba is boiled, drained in a colander and mixed with vegetables and meat, separated into fibers. In small cafes and fast food establishments, soba is added to chicken broth to create an almost instant soup. Famous restaurants serve buckwheat noodles with crab and lobster.

Dish No. 10. Gudon

Translated from Japanese, this word means "bowl of beef." This spicy traditional dish, popular among Japanese men due to its high calorie content and satiety, is not inferior in spiciness to Thai culinary masterpieces. What distinguishes gyudon from soba is the amount of meat: when served, two or three spoons of rice and several handfuls of stewed meat with wine are placed on the plate. The top of the side dish is decorated with raw chicken yolk. Restaurants in the Japanese capital serve a type of gyudon - katsudon with a chop weighing at least 500 grams.

Dish No. 11. Yakiniku

Japanese men gather in groups and compete in the art of cooking grilled meat. The brazier is placed on a clay pot with hot coals. Each man has his own yakiniku recipe, which he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using marbled beef of the highest category.

Dish No. 12. Suama

Desserts are not particularly popular in Japan, but neither adults nor children can resist suami. This cake is made from rice flour and fine cane sugar: the ingredients are ground in a mortar and pink dye is added. The color of sakura petals symbolizes this country, so cooks are prohibited from changing the color of the dye.

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