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Tuesday, June 25, 2024

Butter Corn Ramen – Japanese Cooking 101

Butter Corn Ramen

Butter Corn Ramen is a sort of ramen well-known within the Hokkaido area. It’s topped with corn cooked in butter, which makes the soup creamy and wealthy, with a fragile steadiness of buttery taste and the sweetness of corn. Our Butter Corn Ramen presents a straightforward home made model. Since we use store-bought hen broth as a base, there’s no have to spend hours making ready the ramen soup. Whereas it’s a comparatively easy soup, including a little bit bit extra butter simply earlier than serving ensures that the soup has nice depth in style. It’s fairly simple to make, however timing is essential. Put together all of the toppings first, make and maintain the ramen soup sizzling, cook dinner the noodles, and eventually assemble every thing shortly. In case you’re craving scrumptious ramen however don’t need to eat out or accept prompt choices, this recipe is for you. Give this simple but delicious ramen a strive. We hope you get pleasure from it.

Butter Corn Ramen

Course: Most important Course

Delicacies: Japanese

Key phrase: corn, ramen, ramen noodles

Prep Time: 10 minutes

Cook dinner Time: 25 minutes

Servings: 2

Print Recipe


  • 2 inexperienced onions
  • 2 cloves garlic
  • 4 slices ginger root
  • 4 cups hen broth
  • 2 Tbsp soy sauce
  • 1/2 Tbsp Sake
  • 1/2 Tbsp Mirin
  • 1/4-1/2 tsp salt
  • 1/2 Tbsp sesame oil


  • 1 cup corn canned
  • 2 Tbsp butter divided
  • salt and pepper to style
  • 1/2 Tbsp Wakame dired seaweed
  • 1 inexperienced onion


  • 2 bunches Chukamen ramen noodles dried
  • Make soup first. Lower inexperienced onions in halves. Crush garlic and peel skins. Slice ginger root. In a big pot, put hen broth, inexperienced onions, garlic, and ginger, and cook dinner coated for 10 minutes. Pressure. Season with Soy Sauce, Sake, Mirin, salt, and sesame oil. Maintain heat on low warmth, coated.

  • Put together the toppings. Rehydrate Wakame in sizzling water. Let it sit for 5-10 minutes. Then squeeze out water. Slice inexperienced onion diagonally and thinly. Put aside.

  • Pressure corn from a can, and take away extra moisture with a paper towel. Soften butter in a frying pan, add corn, and cook dinner for a few minutes. Season with salt and pepper. Take away from warmth and put aside.

  • As soon as every thing else is prepared, cook dinner dried Chukamen in line with the bundle. Divide the noodles in half and place them in giant bowls. Pour the new soup over the noodles and prime with Wakame seaweed, inexperienced onion, corn, and butter. Serve instantly.

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