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Ramen with Ham, Corn, and Sage Butter

Tools:

  • Bowl
  • Pot
  • Pan
  • Chopsticks

Ingredients:

  • Stock or broth (I use around 240 mL for 1 serving)
  • Ramen noodles
  • Soy sauce
  • Rice vinegar
  • Liquid amino seasoning (optional)
  • Butter
  • Fresh sage

Procedure:

  1. I start by making a super basic (though non-traditional) tare (タレ) from soy sauce, rice vinegar, liquid amino seasoning, and sage butter.
  2. For the sage butter, heat a tablespoon or so (depending on how many servings you're making; about one per serving) of butter an a pan, and once bubbling add a leaf or two of sage. You might be able to use something other than butter, such as a mild oil, but I haven't tested any.
  3. Once the butter starts to brown and the sage is a bit crispy, remove from heat and set aside.
  4. In a bowl, add a splash or two of soy sauce and liquid amino, and a few drops of rice vinegar. This will be your tare, which serves to season your broth.
  5. To the bowl add a little less than a tablespoon of your sage butter (leaving a bit left over for topping).
  6. Heat up your broth, and make it a little less concentrated than you might otherwise. The tare, butter, and toppings will add their own flavor which I don't like to overpower with a strong broth.
  7. Put some ham, bacon, tofu, mushrooms, or whatever you prefer for a "meaty" component in a pan, and saute until a bit crispy and browned.
  8. Boil a pot of water, and cook your ramen noodles until done.
  9. Transfer noodles to bowl, and turn noodles over to thinly coat them in your tare and sage butter.
  10. Pour broth over noodles, and top with a tablespoon or two of corn, your ham (or alternative), and an extra teaspoon of sage butter.
Incoming: