Burnt Kogashi Shoyu Ankake Ramen Recipe

Ingredients

Ramen Noodles 

Soup 

 

Toppings 

  • Handful of Cabbage (cut to bite size) 
  • 1/4 cup Bell Pepper (julienned) 
  • 1/4 cup Yellow Onion (sliced) 
  • 1 stalk Green Onion (julienned) 
  • 1 tbsp Cooking Oil 
  • 1 tbsp Corn Starch (add 2 tbsp water and mix well)
Burnt Kogashi Shoyu Ankake Ramen Recipe

Shoyu Flavor, Authentic


Burnt Kogashi Shoyu Ankake Ramen

One of the ramen techniques you can try at home is kogashi (charred). Burn the shoyu ramen soup base before you add the hot water to create a savory and irresistible smoky flavor.

Ingredients

Ramen Noodles 

Soup 

 

Toppings 

  • Handful of Cabbage (cut to bite size) 
  • 1/4 cup Bell Pepper (julienned) 
  • 1/4 cup Yellow Onion (sliced) 
  • 1 stalk Green Onion (julienned) 
  • 1 tbsp Cooking Oil 
  • 1 tbsp Corn Starch (add 2 tbsp water and mix well)

Instructions


1) Heat a pot over medium heat and coat it with cooking oil.  Saute all vegetables until fully cooked. 

2) Add soy sauce soup base and stir until a smoky aroma is derived. 

3) Add water to the soup and bring to a boil. 

4) Mix corn starch and water well. Add corn starch dissolved water into the pot. Stir well. The soup becomes a thick sauce. 

5) Cook the noodles. 

6) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Enjoy!