Everyday Ramen with Hanazen® Rolled Chashu


  • 1 package/serving of Ramen
  • 3 slices Hanazen® Rolled Chashu
  • 1 Egg
  • 3 sheets Toasted Seaweed
  • 1 Green Onion


1. Boil a small pot of water, then cook Egg for 6.5 minutes. Immerse Egg in ice bath or cold water immediately when time is up.
2. Keep Egg immersed at least 1 minute to stop cooking. Can be used once the Egg is cool enough to handle.
3. Wash, trim and slice Green Onion.
4. Peel Egg and slice in half.
5. Heat Hanazen® Chashu in a pan until warm.
6. Prepare Ramen broth and noodles as directed by your favorite Ramen.
7. Garnish Ramen with Hanazen® Chashu, Egg, Green Onion and Toasted Seaweed.