Shoyu Ramen
Chef Ken Imamura
Ingredients:
350 ml water
100 grams ramen noodles
50 grams cabbage, chopped
30 grams beansprouts
10 grams spring onions, chopped
30 grams whole kernel corn
½ pc boiled egg
60 ml torigara (chicken) soup
Preparation:
Boil the ramen noodles for 10 minutes.
Boil the ramen soup (torigara soup) in a separate pot.
Put the soup, noodles and other ingredients together in a bowl.
Serve while hot.
The recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino’s international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel’s “Gourmet Walk.”
“When guests smile, I am happy.” This is what Sous Chef Ken Imamura had to say when asked about what inspires him in making unique dishes and specials.
At the helm of Waterfront Cebu City Hotel & Casino’s “Mizu” restaurant, Chef Ken gained his culinary skills at his sister-in-law’s restaurant, where he honed and fine-tuned his culinary skills over the years.
Like his answer to the question about what his inspiration in cooking is, Chef Ken’s dishes are simple yet intently profound – as today’s featured recipe – “Shoyu Ramen” – would exemplify. (Yasunari Ramon Suarez Taguchi)(FREEMAN)
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