Oyster Noodles （牡蠣ラーメン / Kaki ramen）

Oct. 18, 2020

Inspired by the Oyster Noodles from the Yoshoo Shonin Ramen Restaurant chain, I made oyster noodles myself. Theirs is simple, but I added some extra ingredients absent in theirs to make it more customized. Below is the recipe for my version:

1) Soak in water dried scallops, dried kelp, dried shiitake mushroom, dried sardine, dried krill, and frozen oyster over night.

2) Soak in water 'egeshi' dried seaweed and 'hijiki' seaweed 15 minutes before cooking.

3) Take out oysters from 1), heat and add chicken paste and salt.

4) Boil noodles. 

5) Take out the kelp in 3), and chop into strips.

6) Put oysters back into 3) and heat for just 20 to 30 seconds. Don't overcook oysters.

7) Put 4) into a deep bowl, put kelp strips and 2) on top, and pour over it only the soup, oysters, and scallops of 6).

8) Sprinkle 7) with crushed dried 'nori' seaweed. 

It's ramen like you've never tried before! Try it!