Recipe by Chef Kaku (Wasan Brooklyn)
- 2 packs Ramen Noodles
- 1 Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 3 Tbsp Sake
- 2 Tbsp Sugar
- 4 Tbsp Soy Sauce
- 6 Tbsp Rice Vinegar
- 1 Tbsp Oyster Sauce
- 1 Chicken Bouillon Cube
- ½ cup Water
- 1 pinch Pepper
- 1 Small Chicken Breast
- Varieties of Fruits and Vegetables: Oranges, pears, cherries, cucumbers, arugula, and tomatoes
- 1 Tbsp Karashi (Japanese Yellow Mustard), optional
- Pickled Ginger, optional
In a small pot, mix all the ingredients of the sauce except for pepper and 2 Tbsp of rice vinegar. Bring to boil over medium heat.
Cool it down a little bit and pour the sauce into a container. Add the rest (2Tbsp) of rice vinegar and pepper. Put it in the refrigerator until cold, about 1 hour.
Sprinkle salt on chicken and steam it in a steamer until done. Cut into thin strips.
Peel oranges and separate into small pieces. Thinly slice pear, cucumber, and tomatoes.
Cook ramen noodles as instructed in the package. Drain hot water and rinse them in cold running water until noodles are cold. Drain well.
Portion noodles onto a plate. Pour an ample amount of sauce and garnish with fruits & vegetables.
Add sesame oil and sprinkle sesame seeds to taste. Add karashi (yellow mustard) and pickled ginger as you prefer.