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Ramen with ponzu sauce

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    Source: homecookingrocks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, D
    MineralsZinc, Copper, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. cooked ramen

    2. thin, thin slices of cooked beef (or pork or chicken)

    3. blanched vegetables (I used carrots and pak choi - substitute your preferred vegetables)

    4. about 2 c. of ponzu sauce

    5. To make 4 c. of ponzu sauce:

    6. 4 c. of dashi or water

    7. a packet of bonito flakes (needed only if using water)

    8. a handful of kombu (needed only if using water)

    9. 1/8 c. of light soy sauce

    10. 1/4 c. of mirin (a variety of Japanese cooking wine)

    11. 2 tbsps. of rice vinegar

    12. 2 tbsps. of citrus juice (I used kalamansi)

    Instructions Jump to Ingredients ↑

    1. Those are kombu and bonito flakes in the photo. For further discussion, please refer to the how to make dashi entry as ponzu sauce starts with dashi.

    2. Place the dashi in a pot. If using water, place the water in the pot and add the bonito flakes and kombu . Add the soy sauce.

    3. Pour in the rice vinegar…

    4. … citrus juice and mirin. Boil everything together, uncovered, for about 20 minutes. Cool and strain.

    5. To assemble your ramen with ponzu sauce, place the cooked ramen in a bowl and top with the sliced meat and vegetables. Pour in the ponzu sauce. If you want your noodle soup hot, reheat the required amount of ponzu sauce before use.

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