Easiest Way to Cook Tasty Saika Ramen (A Knock-off Version of a Famous Restaurant's Ramen)

Saika Ramen (A Knock-off Version of a Famous Restaurant's Ramen). But it's a long way to travel to eat it at Tenri's Restaurant. So, I researched it, and was able to reproduce something similar. My husband, who has been eating Saika ramen for years, approves of this.

My husband, who has been eating Saika ramen for years, approves of this. Tomidaya is an alley's ramen gem. The place is always full of customers and people waiting outside even though the seat capacity, like Danbo, is a bit tight. You can cook Saika Ramen (A Knock-off Version of a Famous Restaurant's Ramen) using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Saika Ramen (A Knock-off Version of a Famous Restaurant's Ramen)

1. You need 1/4 of Chinese cabbage.
2. Prepare 1/2 bunch of Chinese garlic chives.
3. It's 100 grams of Thinly sliced pork( I recommend pork belly).
4. Prepare 800 ml of ★Water.
5. You need 3 tbsp of ★Chinese Chicken stock powder.
6. It's 5 tbsp of ★Sake.
7. Prepare 5 tbsp of ★Soy sauce.
8. Prepare 8 clove of ★Garlic.
9. Prepare 1 tsp of ★Doubanjiang.
10. Prepare 1/2 tsp of ★Miso.
11. You need 1 packages of Maruchan pot ramen.

Tomidaya is praised by so many people to be the best ramen in town. The restaurant is known for great Shoyu ramen with perfectly cooked Chashu being many customers' favourite. Though its origins lie in China, ramen is a noodle dish that evolved in Japan. Over the years, regional flavors were born - such as salt, miso, and soy sauce - and the dish is now considered to be a soul food dish for the Japanese.

Saika Ramen (A Knock-off Version of a Famous Restaurant's Ramen) instructions

1. Cut the Chinese cabbage into about 1.5 cm pieces, cut the Chinese chives into about 4~5 cm pieces, and cut the pork into easy-to-eat pieces..
2. Finely chop half of the garlic, and grate the other half..
3. Heat up sesame oil in a frying pan (or pot), and sauté the pork and Chinese cabbage. Add in the Chinese chives after it has cooked through and quickly sauté, and then take it out on a plate..
4. Add ★ to the same frying pan (or pot), bring to a boil, and add in Step 3. (The soup is done)..
5. I recommend using Maruchan pot noodles! The real Saika ramen uses extremely thin noodles, and this is the closest I can find!.
6. Add the boiled noodles to the soup, and it is done..
7. I add in an egg just like the restaurant does..

A bowl of ramen saiko is irresistible. Deeply developed broth, thoughtful toppings, perfectly paired noodles and the elusive, all-important umami flavor. Customers can choose their level of spiciness from low all the way to Oni level. It seems like new ramen restaurants are opening every weekend. Not only that, these days all Japanese and sometimes even non-Asian restaurants are adding ramen to their menu.