Recently, the repertoire of soup for hot pots has been abundant, and the flavor that "this shime is absolutely Chinese noodles" has increased.
"Soy sauce tonkotsu hot pot" or "chicken plain hot water hot pot" ...
Isn't the attached soup left over when you throw in the bag noodles that you had in stock at that time? I often throw it away after all, but recently I discovered that
Sapporo Ichiban recommends "fried rice made with soup". This is it! I tried it.
I have about the best salt in Sapporo
Make fried rice using the soup (and cut sesame seeds)
One bag of soup can make fried rice for two people. First, make iri-tamago with 2 eggs and a small amount of oil, and transfer to a plate.
Put 2 tablespoons of salad oil and soup in the same frying pan and let it blend in while heating on medium heat. By blending the soup and oil, the taste seems to be even and even, and
this process is the most important point.
Add 400g (14.11oz) of rice and fry slowly so that the oil spreads evenly over the whole.
It smells good already ...!
When it's fluffy, put the eggs back in and mix them, then add the included sesame seeds. If the taste isn't enough, adjust with salt and add aroma with a small amount of sesame oil to complete!
Complete. Put all-purpose onion on the finish
Personally, I like salty taste the most in the Sapporo Ichiban series, so I had a feeling that it would definitely be delicious before I ate it, but after
all it was insanely delicious! The rice is very addictive with the original taste of the soup and the aroma of flavored vegetables. On the way, when I increased the heat as usual, the fire burned, but that was also a good accent.
If you like that taste, definitely
I don't think there will be a surplus of ramen soup, but this is the time when hot pot dishes are increasing. There is no loss to remember! * Recipe reference source:
Sapporo Ichiban Shio Ramen flavor! Fried rice by Sapporo Ichiban