Shinobi Train
Sannin of the Scrolls 📜
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Okay, Sanji here, and I want to share my own way of making ramen that even Ichiraku would respect. You can always experiment with this and try different things, but this is what I've come up with so far and perfected to a degree. It's a chicken based recipe and I haven't even tried this with beef at all, but I assume a lot of the same things would work. Some of this you'll find in other recipes, but I add my own twist to things and take it to the next level.
Preparation time: 20-30 minutes.
First the ingredients need to be gathered of course, you can start and then realize you don't have something, lol. I won't be giving proportions since that's up to you how much you want to make, but it takes the same amount of time to make a little or a lot.
Ramen noodles (duh, like really? xd I will say that the better quality the better they will be of course, I actually use organic ramen noodles)
Chicken
Chicken broth
Onion
Bamboo shoots if you want, not necessary
Seaweed; again, not necessary (most people don't even like the tast of seaweed anyway)
Water chestnuts (basically serves as Bamboo shoots in case you don't like Bamboo)
Sauces: I use things like House of Tsang Szechuan Stir Fry, House of Tsang General Tso, Panda Express Kung Pao Sauce, Dynasty Hoisin Sauce, Lea & Perrins Worcestershire Sauce (thick) and I mix all these up in a bowl with a little corn starch to make it a tad thicker (thickness is the key here, so you don't want anything that will water down your sauce). Don't worry about measurements here, you just want a lot of everything, and it's better to make too much sauce than not enough and have to add more later. Also, for the chicken broth you'll need some soy sauce and I also like to add teriyaki sauce (not too much, definitely a lot more soy than teriyaki).
Now, first make sure you start bringing the water for the noodles (do not put noodles in the water until you're almost done with everything else) and the chicken broth to a boil. Depending on how much you have that will take more or less time of course, but not everything has to be done all at once which makes this easy. Also make sure that you've sliced the onion (not diced, just sliced). You want onion rings, but don't seperate the rings, just leave them all together. One onion slice per bowl is what I do.
Let's focus on the actual chicken though because this is the more difficult part (not that it's hard, just takes a little more than everything else). (Edit: forgot to mention that I'm talking about chunks of chicken that have been cut up, not large pieces) It's always good to have your sauces mixed up before hand, so once the chicken is actually cooked by just stirring it around in a pan with a little oil (do not use very much oil or it will affect your sauce which needs to be thick), you may then add the sauce. This is a slightly delicate part because too much sauce that isn't thick enough to begin with won't glaze over your chicken properly, but not enough sauce and you won't cover all your chicken.
Even I have trouble sometimes getting a good glaze on the chicken, so don't worry too much, it just tastes so much better if you can get it just right. Once the chicken starts to actually get that glaze you're looking for, take the onion you sliced earlier, shove the chicken to one side, and plop those rings down in your pan so they can get some of that glaze too. Turn the fire down on your chicken as well, don't need it high for the onion and you don't want to overcook the chicken either. After a little while, try to flip the onion over so they can get it on the other side as well. The main problem with that is the onion rings start to break apart, they just can't help themselves. Just try and keep them together as best you can, no big deal if they don't cooperate though, it just won't look as neat when you're through.
Okay, now you should definitely put the noodles in the water once it's boiling, and probably you should do that when you first put the onions in the pan with the chicken. While that stuff is going, break out your teriyaki and soy sauce and just dump it in the chicken broth. Seriously, do not worry about measurements, just dump a lot in there and taste it before you add more. You'll know when you have enough because you'll want to just start drinking that broth and not even worry about anything else, that's how good it is. The soy and teriyaki will cool down your broth a bit, after you've stirred it in, so you might want to bring it back up to a boil just for good measure.
The noodles will have instructions for how long they need to be in the boiling water, but I find it often takes an extra minute maybe. They're just like any other noodles, and you can test one to see if they're done. At this point, everything's ready, all you need to do is put it all together.
Get out your bowl(s) and spread the noodles around as needed, that's probably the only thing you really need to measure, but it's not too important, you just need a good amount in each bowl. Ladle your chicken broth in and bring it fairly close to the top (you want large bowls because there's a lot to put in there xd). Then divide the chicken up and try to get your onion out and keep them in one piece as much as possible, the onion rings just sorta' float on top. Then you can add things like the Bamboo shoots or water chestnuts or even the seaweed if you like.
That's it, now just get out your chopsticks and dig in to the best ramen you'll probably ever have. It might seem strange eating soup with chopsticks, but I'm assuming you've seen Naruto do this enough times by now...it's easier to eat it with chopsticks than a spoon or fork, that's for sure.
If you do ever have better ramen than this, then be sure to let me know...I won't believe you though. Pics, or it didn't happen. xd
Enjoy! ^_^
Preparation time: 20-30 minutes.
First the ingredients need to be gathered of course, you can start and then realize you don't have something, lol. I won't be giving proportions since that's up to you how much you want to make, but it takes the same amount of time to make a little or a lot.
Ramen noodles (duh, like really? xd I will say that the better quality the better they will be of course, I actually use organic ramen noodles)
Chicken
Chicken broth
Onion
Bamboo shoots if you want, not necessary
Seaweed; again, not necessary (most people don't even like the tast of seaweed anyway)
Water chestnuts (basically serves as Bamboo shoots in case you don't like Bamboo)
Sauces: I use things like House of Tsang Szechuan Stir Fry, House of Tsang General Tso, Panda Express Kung Pao Sauce, Dynasty Hoisin Sauce, Lea & Perrins Worcestershire Sauce (thick) and I mix all these up in a bowl with a little corn starch to make it a tad thicker (thickness is the key here, so you don't want anything that will water down your sauce). Don't worry about measurements here, you just want a lot of everything, and it's better to make too much sauce than not enough and have to add more later. Also, for the chicken broth you'll need some soy sauce and I also like to add teriyaki sauce (not too much, definitely a lot more soy than teriyaki).
Now, first make sure you start bringing the water for the noodles (do not put noodles in the water until you're almost done with everything else) and the chicken broth to a boil. Depending on how much you have that will take more or less time of course, but not everything has to be done all at once which makes this easy. Also make sure that you've sliced the onion (not diced, just sliced). You want onion rings, but don't seperate the rings, just leave them all together. One onion slice per bowl is what I do.
Let's focus on the actual chicken though because this is the more difficult part (not that it's hard, just takes a little more than everything else). (Edit: forgot to mention that I'm talking about chunks of chicken that have been cut up, not large pieces) It's always good to have your sauces mixed up before hand, so once the chicken is actually cooked by just stirring it around in a pan with a little oil (do not use very much oil or it will affect your sauce which needs to be thick), you may then add the sauce. This is a slightly delicate part because too much sauce that isn't thick enough to begin with won't glaze over your chicken properly, but not enough sauce and you won't cover all your chicken.
Even I have trouble sometimes getting a good glaze on the chicken, so don't worry too much, it just tastes so much better if you can get it just right. Once the chicken starts to actually get that glaze you're looking for, take the onion you sliced earlier, shove the chicken to one side, and plop those rings down in your pan so they can get some of that glaze too. Turn the fire down on your chicken as well, don't need it high for the onion and you don't want to overcook the chicken either. After a little while, try to flip the onion over so they can get it on the other side as well. The main problem with that is the onion rings start to break apart, they just can't help themselves. Just try and keep them together as best you can, no big deal if they don't cooperate though, it just won't look as neat when you're through.
Okay, now you should definitely put the noodles in the water once it's boiling, and probably you should do that when you first put the onions in the pan with the chicken. While that stuff is going, break out your teriyaki and soy sauce and just dump it in the chicken broth. Seriously, do not worry about measurements, just dump a lot in there and taste it before you add more. You'll know when you have enough because you'll want to just start drinking that broth and not even worry about anything else, that's how good it is. The soy and teriyaki will cool down your broth a bit, after you've stirred it in, so you might want to bring it back up to a boil just for good measure.
The noodles will have instructions for how long they need to be in the boiling water, but I find it often takes an extra minute maybe. They're just like any other noodles, and you can test one to see if they're done. At this point, everything's ready, all you need to do is put it all together.
Get out your bowl(s) and spread the noodles around as needed, that's probably the only thing you really need to measure, but it's not too important, you just need a good amount in each bowl. Ladle your chicken broth in and bring it fairly close to the top (you want large bowls because there's a lot to put in there xd). Then divide the chicken up and try to get your onion out and keep them in one piece as much as possible, the onion rings just sorta' float on top. Then you can add things like the Bamboo shoots or water chestnuts or even the seaweed if you like.
That's it, now just get out your chopsticks and dig in to the best ramen you'll probably ever have. It might seem strange eating soup with chopsticks, but I'm assuming you've seen Naruto do this enough times by now...it's easier to eat it with chopsticks than a spoon or fork, that's for sure.
If you do ever have better ramen than this, then be sure to let me know...I won't believe you though. Pics, or it didn't happen. xdEnjoy! ^_^
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Well, if you ever gain access to a kitchen and have the ingredients, then why not give it a shot... xd Packaged ramen...just don't tell Ichiraku and you'll be fine. lol
