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:

  1. Cook ramen as per pack instructions. Cool in iced water, drain.
  2. In a saucepan bring water to boil, add chicken & poach for 10 minutes.
  3. Add dashi mix, soy sauce, mirin and sake to make broth.
  4. Add S&B Golden Curry cubes and mix well, making a dipping sauce.
  5. 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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