Hokkaido Ramen Recipe: Soy Sauce Ramen Topped with Stir-Fried Vegetables
Putting lard in the bowl first creates a thin layer of fat on the surface of the soup that keeps it hot to the last sip, a trick born in Japan's cold north.
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Home-cooking recipes from 北海道.
Putting lard in the bowl first creates a thin layer of fat on the surface of the soup that keeps it hot to the last sip, a trick born in Japan's cold north.
Besides the "atozuke" style of dipping the grilled meat in sauce, there is the "ajitsuke" style, where the meat is marinated in the sauce for 30 minutes to overnight and then grilled with the vegetables. If you marinate, double the amount of sauce.