Gomoku Shoyu Ramen Recipe with shrimp and vegetables

Ingredients

Ramen Noodles 

 

Soup 

 

Toppings

  • 2 Shrimp (peeled) 
  • 2 Chashu (sliced)
  • Handful Cabbage (cut to bite size) 
  • Handful Bean Sprouts 
  • Few slices of Kamaboko Fish Cake (julienned) or Naruto
  • 1 tbsp Corn 
  • 1/4 tsp Ginger (crushed) 
  • 1 tbsp Cooking Oil 
  • 3 tbsp Water 
  • 1/2 tbsp Corn Starch (add 1 tbsp water and mix well)

 

Yamachan Ramen Gomoku Ramen Ingredients

Gomoku Shoyu Ramen Recipe with shrimp and vegetables

Shoyu Flavor, Authentic, Meat & Poultry, Seafood


Gomoku Ramen


Gomoku ramen is a Japanese ramen style topped with a colorful variety of ingredients, often combining vegetables with meat, seafood, and fish cake. Although go means “five” in Japanese, gomoku does not necessarily mean exactly five ingredients. Rather, it refers to bringing together a variety of ingredients in one dish. Our Gomoku Ramen combines shrimp, chashu, cabbage, bean sprouts, kamaboko or naruto, and corn in an ankake-style shoyu ramen.

 

🥢 Other Popular “Gomoku” Dishes
Gomoku isn’t limited to ramen. The term is also used in Japanese dishes such as Gomoku Yakisoba and Gomoku Udon, where noodles are served with a variety of ingredients. You’ll also find gomoku in dishes such as Gomoku Gohan, a Japanese mixed rice dish made with a combination of ingredients. Across these dishes, the ingredients and preparation may vary, but the idea of bringing a variety of ingredients together remains the same.

 

What Is Ankake Ramen?

Ankake ramen is a Japanese noodle dish topped with a thick, glossy sauce made by thickening broth or a seasoned liquid with starch. The sauce coats the noodles and toppings and helps the dish stay hot longer.

In our Gomoku Ramen recipe, Tokyo Shoyu Ramen soup is thickened with cornstarch to create the ankake-style sauce. This thick, glossy sauce brings the noodles and variety of gomoku ingredients together in each bite.

 


Ingredients

Ramen Noodles 

 

Soup 

 

Toppings

  • 2 Shrimp (peeled) 
  • 2 Chashu (sliced)
  • Handful Cabbage (cut to bite size) 
  • Handful Bean Sprouts 
  • Few slices of Kamaboko Fish Cake (julienned) or Naruto
  • 1 tbsp Corn 
  • 1/4 tsp Ginger (crushed) 
  • 1 tbsp Cooking Oil 
  • 3 tbsp Water 
  • 1/2 tbsp Corn Starch (add 1 tbsp water and mix well)

 

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Instructions

1) Heat a frying pan over medium heat and coat it with cooking oil. Cook ginger until the aroma comes out, and add shrimp and cabbage. When the shrimp turns light pink color, add bean sprouts and cook until the shrimp is fully cooked. Turn the heat to low.

2) Make the ramen soup. Pour ramen soup base into a bowl and add 300 ml of hot water.

3) Add 3 tablespoons of water to 1) and mix well. Add ramen soup from the ramen bowl to the pan and mix well.

Add the premixed corn starch dissolved water (Make sure the cornstarch and water are not layered. Mixed well.) into the pan and turn the heat to medium. The topping becomes a thick sauce.

4) Cook the noodles.

5) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Top with the toppings, and enjoy!