National Dish of Japan – Ramen

December 15, 2018  Nationalfoody Avatar
National Dish of Japan – Ramen


chicken breasts (boneless with skin on) 2
unsalted butter 1 tbsp.
packets of dried ramen noodles 2 (3 oz.)
scallions (finely sliced) ½ cup
large soft-boiled eggs 2
fresh shitake mushroom slices ½ cup
Sesame oil 2 tsps.
Minced ginger 2 tsps.
chicken stock 4 cups
Mirin 2 tbsps.
Minced garlic 3 tsps.
Soy sauce 3 tbsps.
Sea salt 1-2 tsps.
Black pepper

Ramen is a type of noodle soup made with Japanese wheat noodles, which have been prepared in a savory broth and topped with local vegetables, meat, and eggs. And is considered to be one of Japan’s iconic dishes although it is said to be of Chinese origins. It is a versatile dish and varies in the type of meat and vegetables used, as well as the toppings. Ramen is served by itself, without side dishes or condiments.

Directions for Preparing Ramen

  1. Preheat the oven to 375 degrees
  2. Season the chicken breasts with adequate salt and pepper.
  3. Melt the butter in a skillet and fry the chicken breasts, skin side down first, for about seven (0:07) minutes or until the skin lifts easily from the pan.
  4. Flip the chicken and let it cook for about five (0:05) minutes on the other side.
  5. Remove the skillet from the stove and place it into the hot oven.
  6. Roast the chicken for about twenty (0:20) minutes, until it is cooked through, then set aside.
  7. Begin making the ramen broth by first sautéing the ginger and garlic in hot sesame oil.
  8. Add the soy sauce and mirin and cook for one (0:01) minute.
  9. Pour in the chicken stock, cover, and bring to a boil.
  10. Remove the lid and let the broth simmer for five (0:05) minutes before adding the mushrooms.
  11. Season the broth with sea salt and let it simmer.
  12. In a separate saucepan, boil the ramen noodles for about three (0:03) minutes until tender.
  13. Divide the cooked ramen noodles into four bowls.
  14. Pour in the hot broth over the noodles.
  15. Slice the roasted chicken and place it into each bowl.
  16. Slice the eggs into halves and add to the bowls.
  17. Top with sliced scallions.
  18. Serve hot.

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