Instant Ramen (with Tonkotsu Soy Sauce Flavoring this time)
Toasted sesame seeds
60 ml~preference (see Step 8)
Roughly chop the cabbage. Diagonally slice the white portion of the Japanese leek, and cut the green portion into small pieces.
Coat a frying pan with sesame oil, thoroughly sprinkle the cabbage and white portion of the Japanese leek with salt and pepper, and sauté.
Add in the water and sake to a separate pot, add in the bonito flakes while breaking them up with your fingers, add the soup powder, add the noodles, and turn on the heat. Turn it on low, and flip it over on both sides so that it comes apart.
Transfer the noodles and soup to the frying pan once the noodles have come apart, and boil off the water while mixing in the vegetables. Serve onto dishes once the noodles have come apart and the water has boiled off.
Drop an egg into a frying pan, let the egg white solidify, place it on top of the ramen, sprinkle with sesame, scatter the green portion of the leek around the bowl, and it is done.
This recipe is for those of you who like rich flavor, so this will turn out slightly rich. For a lighter version, you may increase the vegetables or water.
Story Behind this Recipe
I wanted to eat this in a different manner than usual, so I tried making it this way.
Thoroughly seasoning the vegetables with salt and pepper will bring out the taste of the vegetables better. Add the water in with the noodles. Move the noodles back and forth, flipping it back and forth to soak both sides in the soup; this will separate the noodles more quickly.