2 large ramen noodles
3 tablespoons soy sauce
1 cup glutinous rice
1/3 cup butter
1/2 teaspoon salt
1 (10 ounce) package ramen noodles bisrahmai style, uncooked
1/2 cup butter
1 teaspoon sake
1 teaspoon several teaspoons sake (optional) juice
1 green bell pepper, sliced into 1/3-inch pieces
Bring a pot of water to a boil. Cook ramen noodles for 8 to 10 minutes, or until al dente; drain.
In a small sauce pan add soy sauce, rice and 1/3 cup butter; heat to medium-low heat. Let these medium-heat elements set, add sake and several teaspoons sake (if desired). Simmer, over medium-low heat, for 2 to 3 minutes, or until thickened. Stir in mashed potato and bell pepper. Remove to medium-low heat and pour remaining 2 cups broth over potato mixture. Cool (a bit) and garnish with sliced bell pepper.