And back when I was in England, I used Lee Kum Kee's chicken bouillon powder, and I assume it's a worldwide brand if Youki is not available in your area!
@@SudachiRecipes Great! I bought it last week. It’s such a privilege to have access to almost any Japanese product possible here. I mean: who else in 🇩🇪 can sprinkle Mitsuba on his scrambled eggs… 😀 🌿❣️
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INGREDIENTS (Serves 2):
Tantan Base Sauce
- 1 tsp soy sauce
- 1 tsp Chinese-style chicken bouillon powder (granules)
- 1 tsp chili oil (rayu)
- 1 tsp toasted sesame oil
- 2 tbsp soy milk unsweetened
- 2 tbsp ground sesame seeds
Seasoned Pork
- 30 g cashew nuts
- 1 tsp cooking oil
- ¼ yellow onion finely diced
- 1 tsp ginger root finely diced
- 1 garlic clove finely diced
- 150 g ground pork
- 1 pinch salt and pepper
- 1½ tbsp yellow miso paste (awase miso)
- ½ tbsp chili bean sauce tobanjan
- 1 tbsp sake
- 1 tsp sugar
Noodles & Toppings
- 2 ptns ramen noodles
- soft-boiled eggs
- chili oil
- broccoli sprouts
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/shirunashi-tantanmen/
This is everything I'm craving right now!
Thank you! :)
Absolutely stunning! Please show the brand of the chicken powder you used❣️❣️❣️❣️
Agree. Yes, please!
Thank you! For bouillon powder, I always use Youki's Grasupu!
And back when I was in England, I used Lee Kum Kee's chicken bouillon powder, and I assume it's a worldwide brand if Youki is not available in your area!
@@SudachiRecipes Thank you for always replying, and for your suggestion. Very helpful!
@@SudachiRecipes Great! I bought it last week. It’s such a privilege to have access to almost any Japanese product possible here. I mean: who else in 🇩🇪 can sprinkle Mitsuba on his scrambled eggs… 😀 🌿❣️