Squid Ramen Salad
by micky sweet
Favorite
Difficulty
Easy
Time
30m
Serving
2
Cool noodles to cool off the heat in summer"
1. Put 2 tablespoons of mirin, 1 tablespoon of sake, 3 tablespoons of light soy sauce, 1 tablespoon of water-based sauce in the pot (ratio=2:1:3:1)
2. Add 2 tablespoons of apple puree, 1 tablespoon of onion puree, 1/2 tablespoon of ginger puree, 1/3 tablespoon of garlic puree, 1/4 lemon juice, 1 tablespoon of mustard sauce, and simmer for 1 minute
3. Squid belly is shredded and blanched, then chilled for later use
4. The eggs are beaten and spread out into egg skins and shredded for later use
5. Soak the cooked ramen noodles in ice water and knead
6. Cut the ramen noodles into small sections and add the blanched squid shreds, egg skin shreds, ham shreds, tomato slices, cucumber shreds, lettuce slices, and sauce, mix well
Tips:1. If you can't buy mirin, you can use rice wine and brown sugar instead
2. Sake can also be replaced with rice wine or white wine according to personal taste
