Curry Tsukemen

Chef Kinsan

Ingredients:

Serves 2

180g Ramen noodles (2 bunches)
100g Chicken Thigh, sliced
300ml Water
1 tsp Dashi Stock Powder mixed with 500 ml water
2 tsp Soy Sauce
1 tbsp Obento Mirin Seasoning
1 tsp Obento Cooking Sake
2 cubes S&B Golden Curry Medium Hot

Garnish

15g Spring Onion, finely sliced

Method:

Cook ramen as per pack instructions. Cool in iced water, drain.
In a saucepan bring water to boil, add chicken & poach for 10 minutes.
Add dashi mix, soy sauce, mirin and sake to make broth.
Add S&B Golden Curry cubes and mix well, making a dipping sauce.
Serve curry in a small bowl or cup and garnish. On the side, serve cold noodles on a plate and enjoy dipping noodles in the curry sauce.

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