Using Shiitake Powder♪ Ramen Nabe

Warm your body up with a hearty hot pot on cold winter days! Shiitake powder will help add complex Umami flavors to the hot pot.

Ingredients (2 servings) (60 minutes)

  • 2 Tbsp Shiitake powder-A
  • 1x10cm Kombu (dried kelp)-A
  • 1000ml Water-A
  • as necessary Ginger (thin slices)-A
  • to taste Carrots-A
  • 1.5 Tbsp Soy sauce-A
  • Around 10 pieces Chicken wings
  • to taste Salt & pepper
  • as necessary Vegetable oil
  • 2 (cut into bite-size pieces) Negi (Japanese Long Onion)
  • 2 Bok choy
  • 2 Portions of ramen noodles
  • as necessary Sesame oil + Ponzu soy sauce-B
  • as much as you like Fine strips of leek-B
  • to taste Pickled mustard (finely chopped)-B
  • to taste Chili oil & Doubanjiang (spicy bean sauce)-B
  • to taste Chives, cabbage, etc.

Steps

1

Season the chicken wings with salt and pepper and set aside for about 10 minutes.
2

Heat up vegetable oil in a frying pan and fry the chicken wings until brown.
3

Add the A, ingredients into the pot.
4

Heat up the pot until boiling, then add the chicken wings and let it simmer until ingredients are soft.
5

Stir fry the Negi with the leftover oil in the frying pan until brown before adding to the pot.
6

Add the bok choy (and chives, etc., to taste) and Ramen noodles to the pot.
7

Serve with the sesame oil mixed with Ponzu soy sauce in B, plus all the other condiments on the side.

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