AuthorMariCategoryDinner, Gluten Free, LunchDifficultyBeginnerThis recipe takes its inspiration from “Wafu Pasta” (Japanese style pasta dish). By using Konyaku rather than pasta makes this recipe not only healthier but also gives it a similar feeling to a ramen dish because of the firm texture and curly shape of the noodles.
Gomadare is a traditional Japanese sauce used for "Hiyashi Chuka Gomadare" (Cold Ramen with Sesame sauce). Gomadare is often used on the side of other Japanese dishes such as Shabu-Shabu, Udon or Soba noodles as a dipping sauce. It is a very delicious and versatile dressing which suits perfectly Konyaku.
This recipe can easily be adapted to suit different dietary needs (gluten free, vegetarian diet).
Tsuyoshi @ ex-Otabe Kafe
Photographed by Mike Slattery
First, prepare the Wakame as it needs about 30 min to be ready. Place the dry wakame in a large bowl and add 1.5 litre of water. The leaves of the wakame will open and salt will be released in the water. Leave it to stand for 10 min. Change the water and leave to stand for another 10 min.
Using a metal sieve (or a colander), drain and leave the wakame to stand in the sieve for another 10 min. The wakame will slowly lose its excess of water.
Prepare the DRIED KONYAKU Noodles as instructed on the packet, drain well.
Prepare the Gomadare dressing: In a mixing bowl, whisk together tahini, mirin, soy sauce, brown sugar and toasted sesame oil until the mixture becomes smooth. Add 1 tbsp of dashi and mix well.
In a saucepan on a medium heat, bring the dashi to the boil. Add the slices of chicken breast, bring back to the boil, switch to low heat and simmer for approx. 5 min (until it’s thoroughly cooked). Add carrots, bean sprouts and spring onion to the pan and blanch for 3 more minutes.
Add the konyaku and the wakame seaweed into the soup stock. Bring back to boiling point, then simmer for a few minutes with a pinch of sea salt and black pepper.
Using a sieve, drain the soup over another saucepan. The soup can be kept, seasoned to taste and served as a side soup.
Arrange the dry ramen chicken mix onto a plate. Drizzle 2 to 3 tbsp of Gomadare dressing and sprinkle a pinch of ground sesame on the top.
Tip 1: You will find a Dashi recipe on our website. Alternatively ready-made natural options can be bought at natural food retailers.
Tip 2: This recipe can become Vegetarian/Vegan if the meat is replaced by more vegetables or Tofu.
Ingredients
Directions
First, prepare the Wakame as it needs about 30 min to be ready. Place the dry wakame in a large bowl and add 1.5 litre of water. The leaves of the wakame will open and salt will be released in the water. Leave it to stand for 10 min. Change the water and leave to stand for another 10 min.
Using a metal sieve (or a colander), drain and leave the wakame to stand in the sieve for another 10 min. The wakame will slowly lose its excess of water.
Prepare the DRIED KONYAKU Noodles as instructed on the packet, drain well.
Prepare the Gomadare dressing: In a mixing bowl, whisk together tahini, mirin, soy sauce, brown sugar and toasted sesame oil until the mixture becomes smooth. Add 1 tbsp of dashi and mix well.
In a saucepan on a medium heat, bring the dashi to the boil. Add the slices of chicken breast, bring back to the boil, switch to low heat and simmer for approx. 5 min (until it’s thoroughly cooked). Add carrots, bean sprouts and spring onion to the pan and blanch for 3 more minutes.
Add the konyaku and the wakame seaweed into the soup stock. Bring back to boiling point, then simmer for a few minutes with a pinch of sea salt and black pepper.
Using a sieve, drain the soup over another saucepan. The soup can be kept, seasoned to taste and served as a side soup.
Arrange the dry ramen chicken mix onto a plate. Drizzle 2 to 3 tbsp of Gomadare dressing and sprinkle a pinch of ground sesame on the top.
