2 servings / Stewed Japanese Ramen Noodle Saitama Ganja Cold Dipping Tsukemen

Product Name: Saitama Ganja Cold Dipping Tsukemen (2 servings)

Contents: Noodles: 140 g x 2  Soup: 40g x 2  Fish Power 2g x 2

Shelf life: 90 days at room temperature
Storage /Please store away from direct sunlight, high temperature and high humidity.

*This product is a recreation of the restaurant's taste under the supervision of the owner.
*The image is for illustrative purposes only and does not include any garnish.

Ingredients:

Noodles (wheat flour (made in Japan), wheat protein, reduced syrup, salt/liquorice, kansui, processed starch, (contains some wheat))

Soup (meat extract, animal fat, soy sauce, sugar, vegetable oil and fat, salt, pork bouillon, vinegar, bonito flakes extract, seasoning oil and fat, dried bonito powder, spices/seasoning (amino acid, etc.), sake spirit, caramel color, thickener (xanthan), antioxidant (vitamin E), acidifier, (some parts: wheat, soybeans, chicken, pork) chicken, pork))

Shaved powder (mackerel bran)

Allergens: (allergens that may cause allergies)
Wheat, soybeans, chicken, pork, mackerel

About Ramen: 

The noodles are firm and chunky. Double soup with umami of meat and fish. The intertwining of the thick dipping sauce and extra-thick noodles.

No matter which harmony is lost, the tsukemen of Ganja is not complete.

Many people say it has an outstanding balance.

How to cook: 

1 Bring 2 liters of water per bag of noodles to a good boil in a large pot.

2. Add the noodles to the boiling water, breaking up the noodles as you go, bring to a boil again, reduce the heat to medium and boil for about 8 to 10 minutes.

Boil for about 8 to 10 minutes. (Adjust the firmness of the noodles to your liking.)

3. Dilute the soup with about 150ml of hot water. (Pot water tends to cool down easily, so we recommend using water boiled in a pot.)

4. Remove the boiled noodles from the colander and rinse well under running water. Drain and serve on a separate plate from the soup.

5. Sprinkle the fishmeal powder into the soup prepared in step 3. Dip the noodles into the dipping sauce and serve. (The soup is even more delicious when garnished with pork, bamboo shoots, green onions, or any other garnish of your choice.)

How to serve it with asozuke (To be served with warm noodles):

Rinse the noodles in step 4, and then drain them in hot water once again. Drain off the water and serve on a separate plate from the soup.