【Reproducing Mr. Ryuji's Recipe】 The key is mochi!? "Supreme Seafood-Flavored Dipping Noodles" resembling a specialty shop's thick seafood soup

With familiar ingredients, you can enjoy the taste akin to a specialty shop with Mr. Ryuji's recipe. This time, we attempted to recreate the seafood-flavored dipping noodles with the aroma of bonito and kombu broth. The thick soup's slurping experience, like that from a specialty dipping noodle shop, was surprisingly substituted with mochi!

Is the secret ingredient in the soup mochi? Ryuuji-san's recipe is an eye-opener!

Ryuuji-san's "Supreme Seafood Dipping Noodles" main ingredients.

【Ingredients for 2 servings】
Chinese noodles (thick) 2 servings (320g)

＝Dipping Sauce＝
Mochi 1 piece (50g)
Water 90cc
Water 300cc
Unsweetened soy milk 100cc
Chinese flavoring 1 tablespoon
Kombu stock 1 teaspoon
Soy sauce 4 teaspoons
Sugar 2 teaspoons
Garlic powder 6 shakes
Ground sesame 4 teaspoons
Bonito flakes 2 tablespoons
Ajinomoto 6 shakes
Lard 2 teaspoons

＝Char Siu＝
Pork loin (for tonkatsu) 1 piece (140g)
Soy sauce 2 and 1/2 teaspoons
Oyster sauce 1 teaspoon
Sugar 2 pinches
Ajinomoto 3 shakes
Garlic powder 2 shakes

＝Toppings＝
Nori seaweed appropriate amount
Menma appropriate amount
Chopped green onions appropriate amount

＝Soup Dilution＝
Hot water 300cc
Chicken soup stock 1 and 1/2 teaspoons<

【Preparation Method】

1. Soften the mochi.

In a heat-resistant container, add 3 tablespoons of water and 1 piece of mochi (25g) cut into 4 equal parts, then heat in the microwave at 600 watts for 1.5 minutes until soft.

The mochi used by Ryuji this time is "Sato's sliced mochi".

After heating in the microwave, mixing the mochi with a whisk makes it less likely to clump.

2. Make the soup

Mix together 150cc of water, 50cc of soy milk, the heated mochi, 1.5 teaspoons of Chinese seasoning, 1/2 teaspoon of kombu dashi, 2 teaspoons of soy sauce, 1 teaspoon of sugar, 3 shakes of garlic powder, 3 shakes of pepper, 2 teaspoons of ground sesame, 1 tablespoon of bonito flakes (finely shaven dried bonito is also acceptable), and 3 shakes of Ajinomoto.

The soy milk used by Ryuji-san is "unsweetened soy milk."

3. Boil the mochi

Once the bubbles start to form, it signifies that the mochi is well-cooked. This foam recreates a broth with a "thick" slurping texture like that of a dipping noodle specialty store.

4. Make diced char siu

Place the pork loin for tonkatsu in a heat-resistant container, tenderize it thoroughly with a fork, and mix in 2 and 1/2 teaspoons of soy sauce, 1 teaspoon of oyster sauce, 2 pinches of sugar, 3 shakes of umami seasoning, and 2 shakes of garlic powder. Cover with wrap and heat in the microwave at 600 watts for 3 minutes.

5. Boil the noodles

Boil the noodles according to the time specified, and rinse them well with cold water.

The thick noodles used by Mr. Ryuji "Saitama Specialty Senrigan Super Thick MAX Noodles"

6. Cut the chashu and plate the noodles to complete

Cut the chashu made from pork loin for tonkatsu into cubes and place them in the bowl, then pour in the hot soup. Float 2 teaspoons of lard on the surface of the soup and slowly melt it to enhance the professional feel. Finally, plate the noodles and toppings to complete.

The seafood-flavored dipping noodles with the aroma of bonito and kombu broth are complete! What does it taste like?

Mr. Ryuji's crowning achievement, the "Supreme Seafood-Flavored Dipping Noodles," is finished. First, take a sip of the soup. With the slurping sound of "zzzz," the thick, rich feel reminiscent of a specialty dipping noodle shop spreads throughout your mouth. Perhaps because of the use of mochi, it doesn't clash with other seasonings, creating an impression of harmony in the flavors.

Mochi has a wide range of variations, both sweet and savory, so the combination of flavors this time may be a perfect match.

The thick noodles pair well with the soup, creating a level of authenticity that makes you forget it's homemade! Being seafood-flavored, you can fully enjoy the aromas of bonito and kombu. I was worried that using a lot of powdered seasonings would result in a chemical taste, but the soup had a rich depth and umami. I encourage everyone to give it a try.

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