The invigorating fragrance and refreshing aftertaste are both thanks to the sudachi citrus fruit in this recipe. The soup is bursting with the deliciousness of the autumn salmon, releasing a superb flavor!
This time I used Maruchan's salt flavored ramen.
Peel the skins from the Japanese yam, and slice into 5 mm half circles. Grate the daikon radish and lightly squeeze out the water.
Cut the salmon into 4 cm pieces at a 45 degree angle, sprinkle both sides with salt (not listed), and let sit for 5 minutes.
Coat a frying pan with vegetable oil, cook the Japanese yams until golden brown on both sides, and take out of the pan.
Pat dry the salmon, lightly coat in flour, and cook on both sides using the same frying pan.
Make the ramen as instructed on the package, add the salmon, Japanese yams, grated daikon radish, daikon radish sprouts, and Sudachi citrus cut in half, and squeeze the rest of the juices.
Story Behind this Recipe
This is a salt flavored ramen with the refreshing taste of autumn salmon and the invigorating fragrance and citrusy taste of the Sudachi citrus. I arranged it with healthy ingredients, such as Japanese yams and grated daikon radish. The taste of autumn in the midst of a refreshing flavor feels really luxurious.
When cooking the salmon, it will cook cleanly if you cook from the skin. Or, you could remove the skin if you wish. When coating the salmon in flour, coat lightly, shake off excess flour, and then cook.