Ramen Lord Negi Niboshi Oil

This is awesome on bowls with shoyu tares, or soups with fish-forward characteristics like the Cement ramen soup.

Posted by
R
Rafał
@Sahee

Ingredients

1 servings
 
10 Niboshi (medium sized)
Image of Scallions
5 Scallions (whole, trimmed, cut into pieces)
125 milliliter Rendered chicken fat

This is awesome on bowls with shoyu tares, or soups with fish-forward characteristics like the ”Cement” ramen soup.

  • In a small saucepan, add the oil, scallions, and niboshi.
  • Heat over medium to medium low heat, stirring occasionally, until the scallions and niboshi take on a light golden hue, and smell fragrant, around 15 minutes.
  • Remove from the heat, reserve in the pot and allow to cool.
  • Strain and transfer to a container. If not using immediately, keep in the fridge for up to 6 months.

Recipe from Ramen Lord book. Take a look!