Cooking with Dog is going to show you how to make Yakibuta Ramen soup. I will provide you with what you need. Follow these directions as shown in the video below and you can’t fail. It’s complicated but once you get the hang of what you are doing it is an awesome dish to make and gives others new perspective on something as simple as ramen.

500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).

For the Seasoned Soft-Boiled Eggs:
2 Eggs
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
Season the eggs for several hours at a room temperature or keep them in a fridge overnight.

Ramen Soup Toppings:
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki – Cylindrical Kamaboko
Menma – Condiment Made from Dried Bamboo Shoots
Toasted Nori

Dashi Stock:
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu (4×2 inch)

2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock

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