【Cooking】Naoko-sensei’s Japanese Recipe 1 : Ramen /なおこ先生の和食クッキング① 「ラーメン」【英語のレシピ】



Prep.1 Chashu pork
・ 150 g sliced pork belly
・ [A]60 cc soy souse
    100 cc mirin
    1 table spoon sugar

Prep 2. Bonito soup stock
・ 1 bag (8 g) dried bonito flakes

・2 teaspoons Sohmi Shantan
(創味シャンタン, Chinese soup stock paste or powder )
・ 2 teaspoons mentsuyu (noodle soup base )
・ 2 teaspoons of bonito dashi granules (commercially available)
・ 600 cc (2 bags) Chanpon soup (commercially available)
・ 60 cc Mirin
・ 400cc bonito soup stock (See Prep. 2)
・ 4 teaspoons lard
・ 2 to 3 servings Ramen noodles
・ 2 half-boiled egg, cut in half
・ 4 sliced Chashu pork (See Prep. 1)
・ Chopped Japanese onions (preferred amount )
・ Sesame oil (preferred amount )
・ 4 round sliced lemons
・ Menma (preferred amount )

Chanpon soup
Ramen noodles
Sohmi Shantan

英語のレシピでは、材料は「分量 食材, 下ごしらえ(切り方など)」の順。
serves ~人前 、 sliced pork belly 豚バラスライス、 table spoon 大さじ、teaspoon 小さじ、 dried bonito flakes 鰹節、 commercially available 市販品、 preferred amount お好みの量

Prep. 1 Easy Chashu pork /簡単チャーシュー

1.Put [A] in a saucepan and bring it to a boil
2.Use chopsticks to dip sliced pork belly into the pan one by one until it is cooked.
3.Brown the meat in a frying pan

《解説》 saucepan は片手鍋、pan は浅めの鍋、potは深めの鍋
bring ~ to a boil 沸騰させる。brown 茶色に焦げ目をつける

Prep. 2 Make Dashi (bonito soup stock ) / 鰹節で出汁を取る

1.Boil 500 cc of water. Put dried bonito bonito flakes in the pan.
2.Turn on the stove to low and simmer it for 2 minutes.
3.Put out the fire and leave it for 2 minutes. Then strain the soup through a fine-mesh sieve over a bowl.

《解説》 Turn on the stove to low 火をつけて弱火にする。
simmer とろとろ煮る Put out the fire 火を消す
strain こし器でこす sieve こし器(ざる)

Let’s Make Ramen!/ラーメンを作ろう!

Step 1. Make Ramen soup.

  1. Combine 600 cc of Chanpon soup and 400 cc of Dashi in a pot and bring it to a boil.
  2. Put Sohmi Shantan, mentsuyu, bonito dashi granules, Mirin, and lard  in the soup and stir it. 

Step 2. Boil Ramen noodles. ☆Tip 1  Cook quickly

  1. Boil plenty of water in a pot and add a small amount of salad oil, and put all Ramen noodles in the pot while separating the noodle.
  2. Set timer to 1 minute and 20 seconds timer ( 10 seconds shorter than the instruction of noodle’s package) and boil it.
  3. Scoop the noodles and drain the water well and divide those into each bowl.

Step 3. Pour soup in a bowl and add toppings

  1. pour hot ramen soup into each bowl and drop preferred amount of sesami oil.
  2. Top half egg, one slice of Chashu pork and lemon, preferred amount of Japanese onions and menma on each bowl.
    ※ You can add corns, grilled nori, butter, bean sprouts, and other your favorite things as topping.

☆Tip 2 Eat quickly if possible (Noodles are not delicious if they are moistened)

《解説》 stir かき混ぜる、 separate (ラーメンの塊を)ほぐす、 Scoop すくい取る、 drain the water well 水をよく切る

Naoko sensei’s Profile
Naoko Mori 森なおこ
‐Studied French cuisine under a former chief chef at Hotel Chinzanso Tokyo (ホテル椿山荘東京) for 3 years.
‐Acquired Japanese and herbal cuisine skills.
‐Cooking teacher for 10 years for Japanese and 7 years for Americans
‐Coordinating cooking classes for American cooking teachers
Her next class schedule
Sasebo Star Cooking Class at Nishi-chiku Community Center.
Aug. 19(Mon), 31 (Sat)
外国人のための料理教室 西地区公民館で開催中。日本人も歓迎!
Contact: https://www.facebook.com/naoko.mori.921?epa=SEARCH_BOX

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