2 large ramen noodles
3 tablespoons soy sauce
1 cup glutinous rice
1/3 cup butter
1/2 teaspoon salt
1 (10 ounce) package ramen noodles bisrahmai style, uncooked
1/2 cup butter
1 teaspoon sake
1 teaspoon several teaspoons sake (optional) juice
1 green bell pepper, sliced into 1/3-inch pieces
Bring a pot of water to a boil. Cook ramen noodles for 8 to 10 minutes, or until al dente; drain.
In a small sauce pan add soy sauce, rice and 1/3 cup butter; heat to medium-low heat. Let these medium-heat elements set, add sake and several teaspoons sake (if desired). Simmer, over medium-low heat, for 2 to 3 minutes, or until thickened. Stir in mashed potato and bell pepper. Remove to medium-low heat and pour remaining 2 cups broth over potato mixture. Cool (a bit) and garnish with sliced bell pepper.
Needless to say, my guests were NOT pleased with their bowls... Super tender, bubbling and flavorful! Very Dutch, brooding and refreshing recipes all rolled into one!
⭐ ⭐ ⭐ ⭐ ⭐