Philippine Ramen Tantanmen with Tempura, Karaage & Maki
Equipment
Ingredients
Ramen & Broth
ramen noodles
200 g
sesame paste
30 g
soy sauce
30 ml
chicken broth
600 ml
Karaage Chicken
chicken thigh
300 g
potato starch
30 g
garlic
10 g
ginger
10 g
Tempura Vegetables
shrimp
150 g
eggplant
100 g
flour
100 g
egg
1 piece
ice water
150 ml
Maki Rolls
sushi rice
150 g
nori
2 sheet
cucumber
50 g
avocado
50 g
Instructions
Prepare karaage marinade
Mix soy sauce, grated garlic and ginger, then coat chicken pieces.
Coat and fry karaage
Dust marinated chicken with potato starch and deep-fry until golden.
Make tempura batter
Combine flour, egg and ice water to create a light batter.
Fry tempura
Dip shrimp and eggplant in batter and deep-fry until crisp.
Cook sushi rice
Rinse and cook sushi rice until tender.
Assemble maki rolls
Spread rice on nori, add cucumber and avocado, roll and slice.
Prepare tantanmen broth
Heat chicken broth, whisk in sesame paste and soy sauce.
Cook noodles
Boil ramen noodles until al dente.
Assemble bowls
Place noodles in bowls, pour broth, top with karaage, tempura and maki slices.
Original recipe
Storage
Best served fresh. Karaage can be reheated in oven at 180°C for 5 minutes.
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