Chasu Ramen Kani

Chasu Ramen Kani
Serves 3

My husband brought instant kani ramen from Kesennuma city. The dashi was sweet and light with a little kani flavor. The city is one of Japan’s busiest port for processing bonito, swordfish and tuna. A large part of the city was destroyed by the March 11, 2011 Tohoku earthquake and tsunami.

This time I felt like making kani ramen with home made dashi. Moreover, you can be creative with the toppings for the ramen. The noodle is a suitable dish for dinner in cold weather.

1/3 cup soyu
2 tbs sesame oil
1/3 tsp salt
3 cloves garlic, minced
1 tbs vegetable oil
3 tsp sugar
1 lt water
200 gr crab meat
ramen for 3 people

-boiled spinach
-corn kernels

How to prepare:
-boil ramen until cooked but not soft
-rinse in cold water, drain, set aside
-in a pan boil, soyu, sesame oil, salt and sugar
-in another pan saute garlic with sesame and vegetable oil until fragrant and toss into the soup
-when boiled, add the crab meat, careful not to let it fall apart

How to assemble:
-add ramen in a bowl
-add the soup
-decorate it with crab meat, boiled spinach, wakame, corn kernels, and nori


4 thoughts on “Chasu Ramen Kani

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