Curry TsukemenChef Kinsan
- 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
- 15g Spring Onion, finely sliced
- 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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