Featured Recipe

Whitefish and Ramen with Thick Ankake Sauce

Serves 1
Prep time: 5-10 minutes
Cook time: 10-15 minutes

 

Ingredients:

  • 1 package Sapporo Ichiban Miso Ramen
  • 1 filet white fish
  • 1 teaspoon olive oil
  • generous pinch of salt and pepper
  • 2 tablespoons butter
  • ¼ block silken tofu
  • 1 beaten egg
  • ½ teaspoon arrowroot starch
  • 1 green onion finely chopped
  • chili garlic sauce to taste

Directions

 

 

STEP 1

Pat the fish dry with a paper towel and season with olive oil, salt and pepper.
Heat butter in a pan over medium. Once butter is melted, add your fish.
Cook until golden on one side, approximately 1-3 minutes depending on the thickness of your fish.

 

 

STEP 2

Carefully flip your fish and add tofu to the pan next to fish.
Break up the tofu with a spatula while you cook the other side of the fish until golden, 1-3 minutes.
Remove fish from pan and set aside. Place tofu in a bowl.

 

 

STEP 3

In a small pot, bring 1 ½ cups of water to a boil.
Add ramen and cook for three minutes. Turn off heat and add 1 teaspoon of powder from soup base packet.
Mix until dissolved, and transfer noodles to your bowl of tofu, leaving the broth in the pot.

 

 

STEP 4

Bring broth back to a boil. Once boiling, turn heat to low.
Stir constantly while adding arrowroot starch and egg. Once thick, pour over noodles and silken tofu.

 

 

STEP 5

Place fish on top of the noodles and sprinkle with green onions and original spice packet.
For more spice, add chili garlic sauce to taste.