Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, nagoya-style super-spicy taiwan ramen. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Heat sesame oil in a frying pan and add grated garlic and minced leek. Soy sauce is the most normal tare added, but miso and shio can also be found in Nagoya. The locals also call it Taiwan ramen, since it was created by a Taiwanese chef living in Nagoya. Nagoya Style Spicy Taiwan Ramen is just one of many regional Ramen dishes around Japan.
Nagoya-Style Super-Spicy Taiwan Ramen is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Nagoya-Style Super-Spicy Taiwan Ramen is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have nagoya-style super-spicy taiwan ramen using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Nagoya-Style Super-Spicy Taiwan Ramen:
- Prepare 2 bunches Uncooked ramen (ramen with soup packets)
- Prepare 100 grams Ground pork
- Take 1/2 bunch Chinese garlic chives
- Take 1/2 tsp Grated garlic
- Make ready 5 cm Japanese leek
- Take 2 tsp Doubanjiang
- Make ready 2 tsp Tianmianjiang - Chinese sweet bean sauce
- Make ready 1 dash Chinese soup stock or umami seasoning
Nagoya-Style Super-Spicy Taiwan Ramen includes Uncooked ramen (ramen with soup packets), Ground pork, Chinese garlic chives, Grated garlic, Japanese leek, Doubanjiang, Tianmianjiang - Chinese sweet bean sauce, Chinese soup stock or umami seasoning, These Nagoya style Ramen were created by the chef at Misen in an attempt to find a simple dish for the staff. Topped with simple ingredients such as leek and minced pork. Taiwan Ramen was invented in Nagoya and Misen serves one of the most authentic Taiwan Ramen in Japan. Taiwan Ramen uses spicy ground meat and Chinese chive, and the ramen served in spicy soup.
Instructions to make Nagoya-Style Super-Spicy Taiwan Ramen:
- Heat sesame oil in a frying pan and add grated garlic and minced leek. Once fragrant, add 100g of the minced pork and cook.
- Once the meat has cooked, add 2 teaspoons of doubanjiang and tianmianjiang and continue cooking (adjust the amount of doubanjiang to your liking.)
- Cut the chives into 3cm pieces and add together with a little of the Chinese soup stock powder (or other seasoning), cook, then turn off the heat.
- Boil the noodles.
- Add the soup packet and measured boiled water to large soup bowls. Time it so that it's ready when the noodles are done.
- Once the noodles have boiled, drain completely, then add to the soup.
- After these preparations are finished, add the stock from Step 3 and it's complete. If you like it spicy, add ra-yu or ichimi spice.
- Variation: In Step 2, add bean sprouts together with the chives for a delicious touch.
Taiwan Ramen was invented in Nagoya and Misen serves one of the most authentic Taiwan Ramen in Japan. Taiwan Ramen uses spicy ground meat and Chinese chive, and the ramen served in spicy soup. The ramen is very spicy, and you'll sweat your body when eating this ramen. Adjust the spiciness to your liking. For the ramen, I recommend uncooked fresh ramen with soup packets, but instant ramen is also fine.
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