Shantan Base EX

by | Jan 1, 2014

Product Description

Somi Shantan all-purpose soup base/seasoning is made with a blend of oils, spices, and vegetables. Shantan brings out the flavorful subtleties of Shio (salt-based) ramen, as well as providing richness to a wide array of dishes.

How to use

Combine 1 part of this product with 11 parts hot water or broth.

Additionally, you can use this product as an umami booster for various dishes from fried rice, to the filling for dumplings, karaage marinade, and more!

(Shake well before use. Refrigerate after opening.)

Packaging

2.2 lb. (1 kg.) x 10

Available Regions

North America

Latin America

Asia

Basic instructions for use (recipe)

Shio Ramen

INGREDIENTS

Noodles – 1 bunch
Cha-shu (roasted pork) – 2-3 pieces
Green onions – A small amount
Bamboo shoots – A small amount

COOKING DIRECTIONS

Cook noodle with boiled water. Pour 1oz Somi Shantan Base with 11oz hot water or broth into bowl.
Drain water from noodles, place into soup.
Add toppings (Chashu, Green Onion, Bamboo Shoots).

A close-up of a generous serving of traditional Japanese fried rice (Chahan) with eggs, pork, and green onions, beautifully presented on a textured black oval plate against a soft yellow background.

Fried Rice

INGREDIENTS

Shrimp -8 piece
Cooked rice -14oz
Egg -2 piece
Somi Shantan Base EX -0.5oz
Green Onion -0.5oz
Cooking oil -A small amount

COOKING DIRECTIONS

Heat frying pan with oil.
Cook scramble egg and remove from pan.
Heat frying pan with oil again. Cook shrimp, rice, green onion until fully cooked.
Place back cooked egg in to frying pan and add Somi Shantan Base EX.

Gyoza

INGREDIENTS

Ground pork – 10 oz
Cabbage – 7 oz
Chives – 1 oz
Ginger – A small amount
Garlic – A small amount
Gyoza wrappers – 32-40 pieces
Cooking oil – A small amount
Somi Shantan Base EX – 0.25 oz
Soy sauce – 0.2 oz
Sesame oil – 0.3 oz

COOKING DIRECTIONS

Chop the cabbage, chives, ginger and garlic, then mix them with the ground pork, Somi Shantan Base EX, soy sauce and sesame oil.
Wrap the filling in the gyoza wrappers.
Heat the oil in a frying pan and cook the gyoza until the bottoms are browned. Add enough water to come a quarter of the way up the gyoza, cover with a lid, and let the water cook away until the pan is dry.
Remove the lid and increase the heat to crisp up the bottoms.

A crispy and golden-brown platter of authentic Japanese fried chicken (Karaage) served on a black plate, garnished with a fresh lemon wedge and parsley.

Karaage

INGREDIENTS

Chicken thigh  -10oz
Ginger -A small amount
Garlic -A small amount
Cooking sake -1/2 tbsp
Somi Shantan Base EX -1/2 tsp
Water -1 tsp
Potato Starch -3 tbsp
Flour -3 tbsp
Cooking oil -enough to submerge chicken

COOKING DIRECTIONS

Cut chicken into bite-size pieces.
Mix chicken, garlic, ground ginger, sake, and Somi Shantan Base EX and marinate for at least 15 minutes in the fridge.
Heat the cooking oil to 340 F. Fry the chicken until golden brown and fully cooked.
Serve with lemon and/or dipping sauce.