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Creamy Salt Ramen with Asparagus and Corn

Name: Creamy Salt Ramen with Asparagus and Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: 和食
Ingredients: Sapporo Ichiban Shio Ramen 1 pack; Asparagus 2-3 spears; Onion 1/4 piece; Corn (canned) to taste; Butter to taste; Salt a pinch; Water 500 ml; Cornstarch slurry to taste; Coarsely ground black pepper to taste; Boiled egg 1 piece; Bacon, ham, or sausage as desired; Vegetables such as bean sprouts or cabbage as desired

A one-pan ramen twist built on Sapporo Ichiban Shio Ramen. Onion, asparagus, and corn are sautéed in butter and simmered right in the soup, then thickened with a cornstarch slurry so the vegetables and broth cling to the noodles. The included sesame seeds and coarsely ground black pepper tighten up the flavor.

WashokuNoodleStaple1 serving20 min(Prep 10 min + Cook 10 min)600 kcal

One Pan Beginner Kid-friendly Quick Solo Meal

【賛否両論】笠原将弘の料理のほそ道

This is the official channel of Masahiro Kasahara, chef and owner of "Sanpi Ryoron," a Japanese restaurant in Ebisu, Tokyo. New videos every Wednesday and Saturday at 7:00 PM. With over 30 years of experience as a chef, Kasahara generously shares the culinary knowledge and techniques he has cultivated throughout his career. 【Masahiro Kasahara】 Born in Tokyo in 1972. Growing up watching his parents run a yakitori restaurant, he trained for nine years at "Shogatsuya Kicho" after graduating high school before taking over the family's yakitori restaurant. On the occasion of the restaurant's 30th anniversary, he closed it and opened his own restaurant, "Sanpi Ryoron," in Ebisu in September 2004. In 2013, he opened "Sanpi Ryoron Nagoya" in Nagoya. In his personal life, he is a beer-loving father of three, affectionately known as "Master."

56recipes·96cooked

INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Snap off and discard the tough base of the asparagus by hand, then lightly peel the skin from the lower part with a peeler. Remove any tough parts that would catch in your teeth.
1:58~2 min
2
Cut the asparagus into bite-sized diagonal pieces.
2:29~1 min
3
Remove the core from the onion and slice it thinly. Use the canned whole kernel corn as is.
2:39~2 min
4
Heat butter in a frying pan (or pot).
3:13~1 min
5
Add the onion, asparagus, and corn and sauté. If you want more substance, you can add bacon, ham, or sausage.
3:51~2 min
6
Sprinkle just a little salt to bring out the flavor of the vegetables. Since they will be simmered afterward, they don't need to be cooked through at this point.
4:06~1 min
7
Once the vegetables are coated in the oil, add 500 ml of water, add the noodles, and simmer for 3 minutes.
4:36~3 min
8
After 3 minutes, transfer just the noodles to a bowl first. Roughly is fine.
5:54~1 min
9
Add the included soup powder to the remaining broth to make the salt-based soup, taste it, and adjust to your liking. The saltiness of the butter is in there too, so adjust at this point.
6:11~1 min
10
Pour in the cornstarch slurry and thicken lightly. Adjust the amount, since thickening it too much makes it like a starchy sauce.
7:18~1 min
11
Pour the thickened soup and vegetables over the noodles in the bowl.
7:56~1 min
12
Sprinkle on the included sesame seeds and coarsely ground black pepper, and if you have time, top with a boiled egg cut using a thread.
8:03~2 min

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