(Shio) Salt-broth Chicken Ramen

1. 1

   Make the salt-broth sauce.

2. 2

   Combine the sake and mirin in a pot and turn on the heat to burn off the alcohol.

3. 3

   Once the alcohol has burned off, add the other seasoning ingredients.

4. 4

   Once the salt has dissolved, it's done.

5. 5

   Add the salt sauce to the chicken soup stock.

6. 6

   Gradually add it while checking on the taste.

7. 7

   Commercial chicken soup stock is already salted, so only add a little.

8. 8

   Pour 400 ml of the soup and 10 ml of the chicken oil in the warmed bowls, then add the boiled noodles.

9. 9

   Garnish with white sesame seeds, seasoned soft-boiled eggs, chicken char siu, shaved white parts of leeks, and green onions to finish.

* Per serving · 4 servings · Values may vary.