ONLINE JAPANESE SNACKS RECIPES

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JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD



Japanese ramen noodle soup recipe | BBC Good Food image

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.

Provided by Lina Croft

Categories     Dinner, Lunch, Main course, Pasta

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 17

700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
sprinkle of sesame seeds

Steps:

  • Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
  • Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
  • Cook 375g ramen noodles following the pack instructions, then drain and set aside.
  • Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.
  • Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
  • Strain the stock into a clean pan, then bring to the boil once again.
  • Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

Nutrition Facts : Calories 629 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 51 grams protein, SodiumContent 4.9 milligram of sodium

JAPANESE KATSUDON RECIPE | BBC GOOD FOOD



Japanese katsudon recipe | BBC Good Food image

Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feast

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

1 tsp vegetable oil
1 large onion , sliced
1 breaded pork fillet – use leftover tonkatsu (see recipe below), sliced
150ml dashi or stock
1 tbsp soy
1 tsp mirin
1 tsp sugar
2 large eggs , beaten
200g cooked rice
finely chopped chives , to serve

Steps:

  • Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu ( see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
  • Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

Nutrition Facts : Calories 583 calories, FatContent 21 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 4 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.1 milligram of sodium

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I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.
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JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch, Main course, Pasta
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  • Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
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JAPANESE KATSUDON RECIPE | BBC GOOD FOOD
Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feast
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
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  • Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
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GYOZA (JAPANESE DUMPLINGS) RECIPE | EPICURIOUS
I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.
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  • Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
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Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome.
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Total Time 40 minutes
Category Dinner, Lunch, Main course, Pasta
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Calories 629 calories per serving
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See details


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