Autumn Salmon Sudachi Ramen

1. 1

   This time I used Maruchan's salt flavored ramen.

2. 2

   Peel the skins from the Japanese yam, and slice into 5 mm half circles.

3. 3

   Grate the daikon radish and lightly squeeze out the water.

4. 4

   Cut the salmon into 4 cm pieces at a 45 degree angle, sprinkle both sides with salt (not listed), and let sit for 5 minutes.

5. 5

   Coat a frying pan with vegetable oil, cook the Japanese yams until golden brown on both sides, and take out of the pan.

6. 6

   Pat dry the salmon, lightly coat in flour, and cook on both sides using the same frying pan.

7. 7

   Make the ramen as instructed on the package, add the salmon, Japanese yams, grated daikon radish, daikon radish sprouts, and Sudachi citrus cut in half, and squeeze the rest of the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.