Published: February 14, 2024
Kewpie Ramen with Oyster Mushrooms Recipe
Packed full of flavor from marinated and caramelized oyster mushrooms, along with garlic and creamy Kewpie mayo, this ramen gives nourishing comfort in a one-bowl meal.
By Megan Pham | @takestwoeggs
- ● Prep time: 20 min.
- ● Cook time: 15 min.
- ● Total time: 35 min.
- ● Servings: 1
Ingredients
- 1 packet Shin Ramen
- 2 cloves garlic, minced
- 1 egg yolk
- 1 tbsp Kewpie mayonnaise
- 2 cups water
- 2 oyster mushrooms, thinly sliced
- 1/4 cup Japanese BBQ sauce
- 1 tbsp vegetable oil
- 1 stalk green onion
- 1 tsp toasted sesame seeds
- 1 sheet of roasted seaweed
- 1 egg, soft boiled (optional)
- chili crisp, optional
Directions
Step 1
Thinly slice oyster mushrooms, then score them by slicing diagonal lines and then crosshatching them in the opposite direction.
Step 2
Put the Japanese BBQ sauce in a shallow bowl, place the mushrooms face down in sauce and let them marinate for at least 15 minutes.
Step 3
Add vegetable oil to a nonstick skillet over medium-high heat until warm. Place the mushrooms on a single layer across the skillet and save the BBQ sauce for later use.
Step 4
Cook until one side is golden brown, then flip. Once both sides are golden brown and slightly charred, lower the heat to medium-low, pour in the remaining BBQ sauce and slowly caramelize the mushrooms until they are thoroughly coated. Set aside.
Step 5
In your serving bowl, add the sauce packet from the Shin ramen, garlic, Kewpie mayonnaise and egg yolk. Mix until combined.
Step 6
In a small pot over high heat, boil 2 cups of water. Place the ramen into the pot and cook for 3 minutes or until softened.
Step 7
Remove the noodles from the pot with a spider strainer and set aside. Pour the boiling ramen water over the noodle seasoning base and mix until combined.
Step 8
Add the ramen noodles back in and top with the caramelized mushrooms, seaweed sheet, a drizzle of chili crisp (optional), green onion, sesame seeds and a soft boiled egg (optional). Enjoy!
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About Kewpie Mayo
A popular condiment in Japan for a century, Kewpie mayonnaise is enjoying recent popularity in the US. Americans are loving the richly egg-forward, sweet-yet-umami flavor and are using it in everything from salad dressings to rice dishes. Kewpie comes in a squeeze bottle and uses a different variety of ingredients from its mellow American counterparts, accounting for its distinctive taste.
While American mayo includes whole eggs and white vinegar, Kewpie uses only the egg yolks, along with MSG and a blend of at least four types of vinegar for a rich, custardy texture, tanginess and natural sweetness, though no sugar is added in the Japanese version (you can buy an American version of Kewpie with sugar and no MSG).
Along with Asian dishes, use Kewpie mayo anywhere you’d normally use regular mayonnaise. Mix it into chicken or egg salads, make sauces, aioli and marinades, try it on sandwiches and burgers — your imagination and creativity are the limit!
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