Recently, there is a wide repertoire of soups for nabe (hot pot), and there are more and more flavors of "Chinese noodles are definitely the way to go for this dish.


Have you ever thrown in the bagged noodles you had in stock, only to find that you have some leftover soup? I used to save the soup and throw it away, but recently I discovered that Sapporo Ichiban recommends "fried rice made with soup. I thought, "This is it! I decided to give it a try.



One bag of soup is enough for two servings of fried rice. First, make a mixed egg with two eggs and a little oil, and transfer it to a plate.


In the same frying pan, add 2 tablespoons of salad oil and the soup and heat over medium heat to blend. This process is said to be the most important point, as the soup and oil are blended so that the flavor is evenly distributed.


Add 400 g of rice and fry slowly so that the oil is evenly distributed throughout.


When the rice becomes fluffy, add the eggs back in and mix, then add the sesame seeds. Taste and adjust with salt if necessary, and add a little sesame oil for flavor!



Personally, I like the salt flavor the best in the Sapporo Ichiban series, so I had a hunch that this would be delicious even before I tried it, but it is still very tasty! The rice is covered with the flavor of the original soup and the aroma of the savory vegetables, and it is very addictive. I turned up the heat during the meal as I usually do, and the kayaku got burnt, but that was a nice accent as well.


I think it is rare to have extra ramen soup, but now is the time of year when there are more nabe dishes, so this is a good chance (?). It's a good time to make it! It is good to remember this recipe! *Recipe reference: Sapporo Ichiban Shio Ramen Flavor! Fried rice by Sapporo Ichiban