Homemade Ramen

Description

Consider themselves big fans of the Russian variations of the Japanese cuisine in Japan was not (alas) the original Japanese snacks have not tried. Decided to cook Ramen for their pens, including the noodles, so wanted to maximize their contribution to the dish. The recipe is the result of my culinary expeditions on the web and at the same time the first recipe on this wonderful website.

Ingredients

Chicken egg

1 piece
Flour

1.5 cup
Garlic

1 tooth
Honey

1 Tbsp
Soy sauce
Ginger

1.5 tsp
Vinegar

1 tsp
Beef

300 g
Broth

1.2 l
Carrots

1 piece
Onion

1 piece
Vegetable oil
Salt
Sugar
Chili

Cooking

In a bowl, slightly beat the egg with salt, add the flour and vegetable oil (a bit to the dough elastic).

Knead, adding flour. The dough in the end should not stick to hands. Leave it under a towel to rest. I was also engaged in the gravy, but the recipe I decided not to interfere all together and separately describe the process of cooking the components.

Rested (and full strength) divide the dough into 2 parts and roll out into a thin layer of each of them. Take the flour, gently sprinkle with each side not to stick.

Hang the dough is dried for 15-20 minutes. I drier on the back of the chair, turning occasionally. Looks a bit ridiculous, but for my purposes is suitable. Warning: do Not desiccate the dough!

When the dough dries, put one layer on another and roll them in roulette.

I cut it in half, just for convenience.

Be sure to cut the dough with a sharp knife. Well, preferably thinner than I did. But I can justify - after all the noodles I did the first time.

Sliced noodles put on a newspaper, roll in a small amount of flour, and leave to dry.

Finely chop the garlic and crush it.

Add the remaining ingredients for the sauce (honey, soy sauce, ground ginger, vinegar). You can also add a little sesame (or just not refined oil) and chilli pepper to taste. Put in the microwave to melt the honey, mix well. Mmm... the sauce is already delicious.

Beef cut into thin, not very big plate so it was convenient to take chopsticks.

Fry in vegetable oil in a frying pan. When the meat is slightly browned, add the sauce and simmer under the lid for another 15 minutes. Ideally, you can marinate the meat in the same sauce in advance before doing this - it will be softer and more aromatic.

I have prepared zazharku and after he was finished with the stew meat and put it away, slightly fried it in the remains of the sauce.

Here is our meat. Smells amazing and tastes even better!)

Boil until cooked dried noodles, and throws it in a colander.

Heat chicken broth, add salt, soy sauce (broth should acquire the characteristic colour - see photo), sugar (I added 0.5 tsp., but not necessarily). Cook for just a minute.

In a bowl put the noodles, meat, sauté.

Pour the broth, add the greens. Ready!

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