This ramen was SO GOOD. And a lot easier to pull off than the other recipe I made. You do need to purchase some weird ingredients and invest some time in simmering the broth, but the results are delicious.
I’ve had this at restaurants before. It’s interesting to me that the general approach for this seems to involve leftover curry.
I improvised this recipe for the most part.
One of my favorite things to order at a Japanese restaurant. Turns it it isn’t too difficult to make at home – but I’ll probably be eating Maneki Neko’s version the majority of the time anyway, as we just aren’t frequent deep fryers in our household. Recipes from Just One Cookbook. Serves two with some tempura left over.
I made this recipe a couple of months ago, so it doesn’t count towards the Japanese challenge. I’ve been avoiding putting it online because it’s complicated to write out, and I felt the shio base recipe was a little off (made less than what the recipe seemed to indicate, or their base to water ratio is off). No matter, still worth noting since it was quite the kitchen accomplishment. From my ramen cookbook, Simply Ramen.