Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, autumn salmon sudachi ramen. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Autumn Salmon Sudachi Ramen is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Autumn Salmon Sudachi Ramen is something which I’ve loved my whole life.
What Is Soup-less Ramen "Abura Soba"? So the normal ramen you see in restaurants is usually noodles, meat and a few vegetables in a broth right? Comment below or show us on Instagram! @sudachi.recipes #sudachirecipes. Finally got to taste an awesome Ramen.
To begin with this recipe, we have to first prepare a few ingredients. You can have autumn salmon sudachi ramen using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Autumn Salmon Sudachi Ramen:
- Make ready 2 packages Instant Ramen (salt flavored soup)
- Take 60 grams Japanese yam
- Prepare 10 cm Daikon radish
- Take 2 cuts Salmon (fresh)
- Prepare 1 tbsp Flour
- Make ready 1/2 pack Daikon radish sprouts
- Take 2 Sudachi citrus fruit
- Make ready 2 tbsp Vegetable oil
Well you're in luck, because here they come. This is so delicious that my young children gobble it up! Great fall recipe with the leftover cider from the cider mill visit. I serve this salmon with roasted potatoes or boiled redskins, green beans almandine and a crisp green salad with Paul Newman's Lowfat Sesame Ginger dressing - Yum!
Instructions to make Autumn Salmon Sudachi Ramen:
- This time I used Maruchan's salt flavored ramen.
- Peel the skins from the Japanese yam, and slice into 5 mm half circles. Grate the daikon radish and lightly squeeze out the water.
- 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.
- Coat a frying pan with vegetable oil, cook the Japanese yams until golden brown on both sides, and take out of the pan.
- Pat dry the salmon, lightly coat in flour, and cook on both sides using the same frying pan.
- 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.
Great fall recipe with the leftover cider from the cider mill visit. I serve this salmon with roasted potatoes or boiled redskins, green beans almandine and a crisp green salad with Paul Newman's Lowfat Sesame Ginger dressing - Yum! The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake. It doesn't get anymore "Japanese" than that! A variety of Pacific salmon, the chum salmon is known in Japan as "sake" (鮭).
So that’s going to wrap this up with this exceptional food autumn salmon sudachi ramen recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
