Homemade Demae Iccho
SERVES: 1 DIFFICULTY: Easy
I grew up with Demae Iccho instant ramen. This is my to recreated version of this nostalgic taste. Fresher, healthier, and guilt free.
INGREDIENTS
1½ bundle of Hakubaku Ramen
½ an Onion diced
3 cloves of Garlic sliced
1 sprig of Spring Onion chopped finely
4-5 leaves of Lettuce ripped into quarters
(You can replace it with any other vegetable of your liking, Bok Choy, Choi Sum, baby Spinach etc.)
1 tbsp of Mirin
1 tbsp of Cooking Sake/Rice Wine
Cayenne Pepper (to your preference)
1cm of Ginger with peel removed and grated
Half a stick of Konbu dashi granules (roughly 2tsps)
1 cup of Chicken stock (you can also use Beef stock, or Vegetable stock for vegans)
A few drops of Sesame oil (some for the noodles, and some for the soup)
1 egg
Extra virgin Olive oil
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METHOD
Noodles
Prepare the bowl you will be serving the noodles in by mixing
2 tsp of extra virgin olive oil with a few drops of sesame oil
Cook the Hakubaku Ramen to specifications on the packet, then drain, place into bowl, and mix well.
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