Ramen with Soybean Sauce | Recipes| Lee Kum Kee Home | HONG KONG
Keywords
- Lee Kum Kee
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Cooking tools:
- Pot
- Skillet
- Saucepan
- Colander
- Ladle
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- Japanese ramen 385 g
- half-boiled egg 1 pc
- Pork butt 450 g
- Evaporated milk 1/4 cup
- Narutomaki (fish paste) (sliced) 4 pcs
- Bamboo shoots (shredded) 110 g
- green onion (chopped) 55 g
- Dried seaweed as desired
- Ginger slices 2 pcs
- Rice wine 2 Tbsp.
- Mirin (sweet rice wine) 4 Tbsp.
- Lee Kum Kee Premium Soy Sauce 1/2 cup
- Water 1/2 cup
- Sugar 1/2 Tbsp.
- Bonito dashi powder 1/2 Tbsp.
- Lee Kum Kee Soybean Sauce 1/4 cup
- Lee Kum Kee Premium Soy Sauce 2 Tbsp.
- Lee Kum Kee Concentrated Chicken Bouillon 2 Tbsp.
- Rice wine 4 Tbsp.
- Mirin (sweet rice wine) 1/8 cup
- Water 10 cups
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