Ingredients per person
- Sapporo Ichiban Salt Ramen1 bag
- Egg1
- Chicken fillet1 stick
- Salt and pepperto taste
- Cooking sake1/2 tbsp
- Saltto taste
- Matcha powder1 tsp (approx. 2g)
- Grated cheese1 tsp
Instruction
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Place the chicken tenderloin in a heatproof bowl. Season with salt and pepper, add the sake, and loosely cover with plastic wrap. Microwave at 600W for 1 minute 30 seconds. Let it sit until cooled, then shred by hand.
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Separate the egg white and yolk. In a bowl, whisk the egg white with a pinch of salt until it becomes a stiff meringue.
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In a pot, bring the amount of water listed on the ramen package to a boil. Add the noodles and cook as directed. Stir in the matcha powder, the soup base, and the included sesame seeds until well combined.
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Pour the noodles and soup into a bowl. Add the shredded chicken. Place the meringue on top and make a small well in the center. Add the Parmesan cheese into the well, then gently place the egg yolk on top.
