Ebi Tsukemen

Name: Ebi Tsukemen
Total time: 75 min
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 15 g garlic; 15 g ginger; 20 g Katsuobushi (dried bonito flakes); 60 g Koikuchi soy sauce; 10 g Kombu; 80 g Menma (Seasoned Bamboo Shoots); 50 g mirin; 40 g miso paste; 2 g Nori sheets; 50 g Sake; 30 g scallions; 20 g scallions; 10 g sesame oil; 200 g shrimp heads and shells; 300 g shrimp tails; 100 g Soft-boiled egg; 3 g Togarashi; 400 g Tsukemen noodles; 1500 g Water; 2 g yuzu zest

⏱️ 75 dk 🔥 853 kcal 🍽️ 2 porsiyon

Malzemeler

Malzemeler
15 g garlic
15 g ginger
20 g Katsuobushi (dried bonito flakes)
60 g Koikuchi soy sauce
10 g Kombu
80 g Menma (Seasoned Bamboo Shoots)
50 g mirin
40 g miso paste
2 g Nori sheets
50 g Sake
30 g scallions
20 g scallions
10 g sesame oil
200 g shrimp heads and shells
300 g shrimp tails
100 g Soft-boiled egg
3 g Togarashi
400 g Tsukemen noodles
1500 g Water
2 g yuzu zest

Hazırlanışı

Steep 10 g kombu in 1500 g cold water for 30 minutes.

Add 200 g shrimp heads and shells to the kombu water, bring to a simmer, and cook for 15 minutes.

Strain the broth, discarding solids, and return the liquid to the pot.

Ebi Tsukemen

Malzemeler

Hazırlanışı

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