This is a classic ramen dish that was one of my favorites when I was growing up, but today it’s not as popular as it used to be in Japan. That’s a shame, because there’s so much to love about this dish, especially the play between the sweetness of the crab and the crunchiness of the water chestnuts, and the dramatic presentation of a big chunk of omelet sitting atop the noodles. This dish is finished with two kinds of broth, one to serve as the soup, the other to add a bit of sheen as a glaze. I hope you love this ramen as much as I do.

　　

Ingredients

serves 4

　　

Shoyu Broth

5 1/2 cups Ramen Chicken Stock (page 10)

　　1 cup Shoyu Base (page 11)

　　

Shoyu Glaze

1 tablespoon cornstarch

　　1 tablespoon water

　　

Omelets

10 eggs

　　12 ounces crabs legs, removed from the shell and roughly shredded (can substitute imitation crabmeat)

　　1/4 cup garlic chives, cut into 1-inch pieces

　　1/2 cup spring peas (fresh or frozen)

　　1/2 cup diced water chestnuts

　　2 tablespoons Japanese soy sauce

　　Pinch each of salt and pepper

　　1/4 cup vegetable oil

　　4 (7-ounce) pieces frozen ramen noodles

　　

Step 1

To make the broth, combine the chicken stock and Shoyu Base in a pot and place over high heat. Bring just to a boil, then decrease the heat to low and cover to keep warm. Place another large pot of water over high heat and bring to a boil.

　　

Step 2

To make the glaze, pour 1 cup of the shoyu broth into a small pot over high heat, and bring it to a boil. In a small bowl, whisk together the cornstarch and water and stir it into the boiling broth. Decrease the heat to medium and simmer for 5 minutes, then decrease the heat to low and cover to keep warm.

　　

Step 3

To prepare the omelets, beat the eggs in a large bowl. Mix in the crab, garlic chives, green peas, water chestnuts, soy sauce, and 1/2 cup of the shoyu broth, and season with the salt and pepper.

　　

Step 4

Place a 9-inch nonstick sauté pan over high heat and add 1 tablespoon of the vegetable oil. Once the oil is hot, pour in one-fourth of the egg mixture. Cook for 2 to 3 minutes over high heat, lightly stirring the center of the omelet with a large spoon, until most of the liquid has solidified. Reduce the heat to low and cook for 1 minute longer, then place a plate over the top of the pan, and flip the pan over in one fluid motion to invert the omelet onto the plate. Gently slide the omelet back into the pan with the cooked side up. Cook for 1 minute longer over low heat, then slide the omelet from the pan onto a plate. The omelet should be thick and golden brown on one side. Repeat with the remaining oil and egg mixture to make 3 more omelets.

　　

Step 5

Cook the noodles in the boiling water, following package instructions. Drain well and divide among 4 bowls. Top each with an omelet, 1 1/4 cups shoyu broth, and 1/4 cup shoyu glaze. Serve hot.

　　Takashi's Noodles