Ramen Noodles and Sushi Rolls
Ramen Noodles
Unless you have been hiding under your blanket, you should know that the Korean wave has taken over the world. Have K-dramas on Netflix spoiled you enough with images of noodles and spicy rolls? If you too have been lapping your tongue with desire, here’s a list of some of the fanciest Korean dishes that you can make from the comfort of own home.
Ramen Noodles With Chorizo Sausage
Ingredients
- Ramen noodles: 200 gms
- Chorizo sausage: 3 sticks
- Butter: 1 Teaspoon
- Spinach: 20 gms
- Ginger: 10 gms (crushed)
- Garlic: 10 cloves (crushed)
- Lemon grass: 1 stem (fresh)
- Chicken broth: 150 ml
- Ramen spice: 10 gms
Method
Boil spinach for 10 mins; add quarter teaspoon of salt a teaspoon of crushed ginger and garlic to the water. Drain the water and keep the spinach in a separate bowl.
Slice chorizo sausages into small pieces. In a pan, heat one teaspoon of butter. Fry the sausages till golden brown.
Heat the chicken broth in a casserole; add the ramen noodles and let them boil till the noodles are soft. Add chopped lemon grass and the remaining crushed ginger and garlic to the mix.
Add the ramen spice to the mix and stir till the broth comes to a boil. Ensure the mix is soupy.
Fill a bowl with the ramen noodles and soup.
Add the golden fried chorizo sausage on one side and spinach to the other side.
Garnish with chopped spring onions. Your spicy ‘ramen noodles with chorizo sausage’ is ready.
Chicken Sushi Rolls
Ingredients
- Seaweed sheets (Nori): 2 sheets
- Rice: Half cup
- Cucumber: 1
- Carrot: 1
- Radish: 1
- Eggs: 2
- Boneless chicken: 150 gms
- Ginger: 10 gms
- Fish sauce: 10 ml
- Vinegar: 50 ml
- Garlic: 2 cloves
- Soy Sauce: Half cup
- Lemon: 1
Method
Boil rice in a cooker until it is sticky
Slice ginger, cucumber, radish, carrots in small pieces.
In a bowl, add vinegar and all the sliced vegetables. Let the vegetables soak in the vinegar for 15-20 minutes.
Crack the eggs in a separate bowl and beat them; add salt.
In a pan, pour the egg mixture and make a thin omelette. Once it is done, slice the omelette in long strips.
Next, heat some oil in a pan and fry the chicken pieces. Once they are golden brown, cut them into small pieces.
Take out the vegetables from the vinegar in a separate plate and dry them.
Season the sticky rice with fish sauce and salt.
Lay the sushi mat and put one nori sheet on top of it. This is your first layer.
Spread a thin layer of the sticky rice on top of the Nori sheet.
Next, on the edge of the sushi, add the vinegar-soaked vegetables and chicken in one long line.
Similarly, add the omelette strips on top of the vegetables and chicken in a long line.
Now, hold the edge of the sushi mat and roll it carefully and press it until the edge of the nori sheet sticks to the layer of rice. Keep rolling until you have an entire roll.
Let it rest for some time. Make the second roll in the same manner.
When the rolls are set, slice them in small round pieces. Your sushi is ready!
For the Dip
For the dip, first burn two cloves of crushed garlic in a pan.
Pour half a cup of soy sauce in a bowl. Add two teaspoon sesame oil and burnt garlic.
Squeeze the juice of half a lemon into the dip and stir it. Your sushi dip is ready.
Get ready with your chopsticks!
From the August 2020 issue of FHM India.
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