Cooking Instructions

BUTAO KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: pork chashu, mushroom, vegetables and fire sauce. 

RED KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: chashu, mushroom, red minced pork, vegetables and fire sauce. 

GREEN KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Put the oil equally then pour the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: chashu, mushroom, vegetables, cheese powder, slice cheese, bacon bits and fire sauce. 

BLACK KING

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water before putting in the ramen. 
Put the pork chashu and fire sauce with plastic and blanch it in hot water for 30 seconds.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Put the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: chashu, mushroom, black minced pork, vegetables, black pepper, garlic chips and fire sauce. 

TSUKEMEN

1. MAKE THE SOUP
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Put the noodles in the boiling water and stir for 3 minutes. Drain the noodles then transfer to a bowl with water and ice. Mixed it until noodles becomes cold then drain.
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water. Then, put the Chashu with plastic and blanch it in boiling water for 30 seconds.
4. ASSEMBLE
Prepare 4 bowls. For the first 2 bowls, put the special vinegar, meat and onion leeks. Then pour the hot soup equally into the vinegar mixture. Divide cooked noodles and put it in another 2 bowls.
5. GARNISH
Put nori wrapper in the middle of the soup then put the cheese powder on top of the nori sheet. Put cheese slices on top of the noodles then add fire sauce in the middle.

CHICKEN PAITAN

1. MAKE THE SOUP 
Heat the soup until it boils or microwave the soup for 5 minutes.
2. COOK THE RAMEN NOODLES 
Boil water then cook and stir the noodles for 20 seconds. Drain and set aside. 
3. COOK THE TOPPINGS 
Blanch the vegetables directly to the boiling water for 10 seconds. Strain excess water. Then, put the Chicken Leg with plastic and blanch it in boiling water for 10 minutes.
4. (OPTIONAL) ADD SOFT BOILED EGG 
Boil water and cook egg for 7 minutes. Remove egg and soak in cold water for 2 minutes. Peel the egg and remove the shells. Keep warm. 
5. ASSEMBLE & SERVE
Prepare 2 bowls. Put the hot soup equally into the bowls. Divide cooked noodles and add all your toppings: Chicken thigh, vegetables, kikurage and minced garlic. 

CHASHU

1. Thaw properly.
2A. Microwave: Heat Chashu rice mix for 3 minutes in medium heat or 1 minute in high. Adjust time as needed.
2B. Pan fry: Cook over medium heat stirring every 2-3 minutes for 10 minutes.
3. Pan fry the Chashu bits in a non-stick pan without oil for 1 minute or until meat turns brown.
4. Pour the Chashu sauce all over the Chashu bits.
5. (Optional) Drizzle mayonnaise on top of Chashu bits for additional flavor then put sliced onion leeks or spring onion on top.

KARAAGE

1. Dredge in breading and mix well making sure each chicken piece is coated well.
2. Heat cooking oil in a pan around 170°C
3. Deep fry each chicken piece, placing one at a time.
4. Cook for 5 minutes or until golden brown.
5. Drain oil for 1 minute.
6. (Optional) Add thinly sliced cabbage or lettuce for siding and mayonnaise for dipping.

GYOZA

1. Heat pan and add 1 tablespoon of vegetable oil.

2. Place gyoza on the pan and add 1 cup of water. Cover the pan and boil for 3 minutes.
3. After the water has evaporated, add another 1 tablespoon of oil.
4. Fry until golden brown.
5. Transfer to plate and serve with gyoza sauce.
6. (Optional) Drizzle cheese sauce on top of gyoza to make it cheesy gyoza.