Product Description
This authentic tonkotsu ramen base blends high-quality tonkotsu broth with vegetables and other ingredients.
How to use
Combine 1 part of this product with 11 parts hot water or broth.
Packaging
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).
Fried Rice (for 2 people)
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 (for 4 people)
INGREDIENTS
Ground pork -10oz
Cabbage -7oz
Chive -1oz
Ginger -A small amount
Garlic -A small amount
Gyoza skin -32 to 40 pieces
Cooking oil -A small amount
Somi Shantan Base EX -1/4oz
Soy Sauce -1/6oz
Sesame oil -1/3oz
COOKING DIRECTIONS
Chop Cabbage, Chive, Ginger, Garlic. Mix all chopped vegetables, ground pork, Somi Shantan Base EX, Soy Sauce, Sesame Oil.
Wrap mixed ground pork with Gyoza skin.
Heat frying pan with oil, cook until browned on the bottoms. Add enough water to come just under a quarter of the way up gyoza, cover lid and let the water cook away until pan is dry. Remove the lid increase heat to let gyoza crisp up on bottoms.
Karaage (for 2 people)
INGREDIENTS
Chicken thigh -10oz
Ginger -A small amount
Garlic -A small amount
Cooking sake -1/2tbsp
Somi Shantan Base EX -1/2tsp
Water -1tsp
Potato Starch -3tbsp
Flour -3tbsp
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 340F. Fry the chicken until golden brown and fully cooked.
Serve with lemon and/or dipping sauce.