Oyster ramen
A gourmet dish designed for easy home preparation.
Processed seafood used
-
三陸産 冷凍剥き牡蠣30gUP 1kg
株式会社石巻フーズ(宮城県)
詳しくはこちら
Processed seafood used
-
Chugoku Hanten Shigyokuran
This Chinese-style bar tucked away in Higashi-Azabu offers a wide array of casual Chinese dishes to share, as well as an extensive wine list.
- Servings
- 1
- Cooking time
- 15 to 20 min
- Total servings
- 1
- Cooking time
- 15 to 20 min
Ingredients
- Frozen oysters
- 6
- Shoyu ramen (store-bought)
- 1 serving
- Long onion
- 1/2
- Green onion
- 50 g
- Garlic
- 1 clove
- Ginger
- Same amount as garlic
- Red bell pepper
- 1/4
- Shaoxing wine (or sake)
- 2 Tbsp
- White pepper
- As needed
- Katakuri flour solution
- 1 tsp katakuri flour, 1 tsp water
- Coriander
- To taste
Directions
- Thaw the frozen oysters in room-temperature water, wash them lightly, and then pat them dry with a paper towel. Next, coat them with flour (not listed in ingredients) and tap off the excess flour.
- Chop the long onion diagonally into 5 cm lengths. Chop the green onion into 5 cm lengths. Slice the garlic finely, and then slice the ginger to the same fineness. Julienne the red bell pepper.
- Combine the ingredients for Seasoning (1) and dissolve the katakuri flour in the water.
- Oil a wok, and then stir-fry the oysters on medium heat for about 3 minutes on each side, until they begin to brown. Then transfer them to a plate.
- Oil the wok again, and brown the garlic and ginger.
- Add the long onion and stir-fry until it browns.
- Add the Shaoxing wine. Wait for the fragrance to rise, and then add Seasoning 1.
- Return the oysters to the wok and add the green onion and red bell pepper.
- Bring the mixture to a boil and then turn off the heat. Add the katakuri flour solution and mix well.
- Turn the heat back on and return the mixture to a boil. Then add it to the shoyu ramen and serve.
Remarks
Seasoning 1
- Water: 150 ml
- Sugar: 1 tsp
- Soy sauce: 1/2 tsp
- Oyster sauce: 1 tsp
- Chicken broth powder: 1/2 tsp
- Sesame oil: 1 tsp