Tag Archives: Ramen

Ramen Restaurant: Tsurutaya in Aoi Ku, Shizuoka City!

Service: Shy but kind
Equipment & Facilities: Very clean overall. Small but excellent washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Yokohama-style ramen. One can choose one’s own toppings. Gyoza and rice dishes also available.

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Tsurutaya has at last opened its second restaurant in Aoi Ku, Shizuoka City today, march 28th, 2014!
It usually takes a lot to convince me eating at a ramenyasan, and even more writing about it, but I must admit that for once I found a ramenyasn to my liking!

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Moreover, it has an unusual and most important quality for a ramenyasan: it is entirely non-smoking! Not many are!

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Buying a ticket beforehand takes some time to get used to, but in the end it is very practical, saves time and is good business!
Now, you may have to learn a bit of Japanese if you wish something more than the standard offerings pictured on top!
As it was my first visit, I decided to go for a big order: Large portion of Tchya-shu/Char siu men/ramen with an extra topping of char siu, an egg and menma/Chinese pickles!

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As orders are prepared as they come (no shortcuts there) I took the time to take pictures of the place and of the people at work!

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Next time I’ll have some of these gyoza!

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Don’t worry, there are plenty of different seasonings for all tastes, form grated garlic to mustard and spicy rayu! You just serve yourself!

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My order! I was really hungry for that lunch!

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Really generous slices of char siu! Really tender and sophisticated! Actually these home-made char siu are famous in this town and I know at least one unrelated place which serves them with their craft beer!

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Plenty of menma!

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Vegetables and nori/dry seaweed! Much appreciated as it makes for a complete meal!

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Appetizing soup! I can assure you I don’t leave a drop!

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Of course toppings at Tsurutaya are first class, but it is still the soup that makes the (big) difference!

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I just love their onsen tamago/Slowly boiled egg with a runny yolk! Not easy! Class!

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The ramen are Yokohama-style, that is, thicker than your usual ramen. Being French it is perfect as I find the ramen too thin to my taste usually!

Just superb value!

See you there again!

TSURUTAYA/YOKOHAMA-STYLE RAMEN

420-0856 Shizuoka City, Aoi Ku, Sumpu Cho, 1-17 (right across from Cenova Department Store)
Tel.: 054-251-9697
Opening hours: 11:00~22:00
Closed on Tuesdays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Weird Japan (44): Ramen-eating Skeleton Restaurant Sign in Yaizu City!

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I knew there was something strange about that restaurant sign board in Yaizu City, even from a distance!

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I understand that some restaurants will go to any length to attract customers, but I don’t understand the logic here!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Leek Oil For Ramen, Okonomiyaki, Mabodofu, Yaki Meshi and Goya Chamburu Recipe

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Leek oil/negi abura/ネギ油 is a seasoning widely used in Japan to be be added fro extra taste to ramen, okonomiyaki, mabodofu, aki meshi and goya chamburu in particular!
I’m pretty sure it can be used in many other Asian dishes so keep some within reach all the time!

According to personal priorities and taste the amount of the ingredients can be easily fiddled with so the following recipe is only a guideline! have a good lookat the photos for a better understanding though!

INGREDIENTS:

Leeks
Onion
Garlic
Ginger
Lard and sesame oil

RECIPE:

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The present recipe includes long leeks (green), onion, fresh ginger root, lard and salad oil, but you can make it simple (especially for vegans and vegetarians) with salad oil only, or if you want to make it more sophisitcated also use sesame oil!
In any case those basic ingredients should provide for plenty of scent and taste!

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Chop all ingredients finely.

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In plenty of oil cook all the ingredients on a low fire until they acquire a rich orang-brown color. Keep an eye on it all the time as it can change quickly!
I actually mixed plenty of salad oil with first a little lard, and a little sesame oil at the end for best taste!

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Once the leek has shown the first signs of scorching the oil is ready. Take off the fire immediately.
Sieve the oil and let cool down completely before pouring it in a jar for later use.
Do not through the leeks and others but use them as topping for ramen!
Naturally you can keep the leeks in the oil if you do prefer so!
Do not be shy from experimenting!

A few recipes using this leek oil to come soon!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Ramen Restaurant: Tsubame in Shimada City

Service:  Busy but friendly and smiling
Equipment & facilities: Very clean overall, excellent washroom
Prices: Reasonable
Strong points: superb and generous ramen, gyoza

For all the ramen shops literally brandishing their flags and noren/shop entrance curtains, if not assailing visitors with all kinds of garish photos of their menu placarded outside, some places are so concealed that you wouldn’t find them without an insider’s information!

The full car parking lot is not much of an indication either as the only signs you will see belong to other shops!

Early queues fast forming might be the cue then…
I was lucky that my good friend Aki Suzuki from Yasaitei was on hand, what is with being in an city i still have to learn about…

The entrance is small and does not give much indication as to what is waiting for you inside…

Finally a noren with “Tsubame” written on it hung over an inside door tells you are in the right place! “Tsubame” as the motif suggests means “swallow”! It could become a good joke in English, though!

And a big picture right inside confirms it!

A busy place right from the opening at 6:30 a.m.!

You can either sut at a counter or at a table, although you might not be able to choose if the place is too busy!

Plenty of gentle staff to look after you! Tough work to look after hungry customers from 06:30 to 15:00! Yes, it is not open in the veenings, and that is rare indeed!

A simple but clean place. I did not notice anybody smoking…
The food is served not in cheap plastic bowls, but in real clay bowls!

If you are lucky, you can sit in your own cozy corner! And a lot of customers think so, too!

When you read the menu bear in mind they serve only the red-circled items between 6:30 and 9:00 a.m.! The simple reason is that they are just too busy then!

There is a lot to choose from, including original gyooza, and it certainly deserves a few more visits.
Aki chose a typical ramen dish: “Tsubame Kossari Soba/燕こっさりそば”. It certainly looked delicious. Note that she ordered “Oomori/大盛”, meaning “large size”!

As for me, I asked for “Tsubame Wafuu Tsukemen/燕和風付け麺”, meaning Japanese-style ramen with soup dip.

The ramen (large serving) with their char siu (large serving again!) to be dipped into hot soup before eating.

The hot soup! Very tasty!
I rarely go out to eat ramen, but this definitely a place to go (and again!)

Tsubame/麺屋燕
Shimada Shi, Osakaya Machi, 8770/島田市御坂屋町8770
Tel.: 0547-34-2223
Business hours: AM 6:30~ PM 3:00 (or earlier if stock soup is exhausted)
Closed on Tuesdays and third Wednesday

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Ramen Recipe: Chicken Wings Ramen

Ramen are great, but sometimes one is stuck for variety (new ideas).
Here is a very simple recipe that anyone can succeed at with a minimum of time and ingredients:

Chicken Wings Ramen!

INGREDIENTS: For 3 people

-Chicken wings (te-basaki in Japanese): 4~6
-Japanese sake (or cooking sake): half a tablespoon or more (seasoning)
-Sesame oil: half a tablespoon or more
-salt and pepper: to taste (5~6 pinches each)

-Water: 1000cc/ml

◆Japanese sake: 1 teaspoon
◆Soy sauce: 1=2 teaspoons
◆Salt: one pinch
◆Oyster sauce: 1~3 tablespoons (according to preference)

-Ramen: 3 packs
-Leeks (chopped): according to preference
Rayu/Japanese chili oil (ラー油): according to preference

RECIPE:

Thoroughly sponge off chicken wings of any water/humidity

Pour sake over chicken wings. Make sure they all coated and leave to marinate for 10 minutes.

Fry chicken wings 8as they are with the sake) with sesame oil and salt and pepper. make sure they are well seasoned.

Fry chicken wings until they are nicely coloured as in above picture.

Add all the water. Cover with lid. Bring to boil first. Reduce fire to low and simmer 25~30 minutes.
In a separate bowl mix all ◆-marked ingredients for chicken seasoning.
Prepare water for boiling the ramen.

Add chicken seasoning to chicken.
Boile the ramen.

Place the ramen in each of three bowls.

Top the ramen with an equal amount of chicken wings and their soup.
Sprinkle with rayu oil and top with chopped leeks.

Serve and enjoy at once!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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Japanese Cuisine: Chawanmushi-Basic Recipe

Chawanmushi or Chyawanmushi/茶碗蒸し is the Japanese equivalent of a French flan with thebig differencethat is not a dessert, but an appetizer!
It is quite easy to prepare and open to so many variations.
Here is the basic recipe. Just let your imagination fly!

Chawanmushi!

INGREDIENTS: For 2

-Eggs: 2
-Shrimps: 10 small
-Shiitake mushroom: 2
-Chopped leeks: to decorate and taste (or trefoil)
(you can use gingko nuts, kamaboko, crab, sea urchin, etc.)
-Dashi: 100 cc/ml (of your choice)
-Japanese sake: 50 cc/ml
-Soy sauce: half a teaspoon
-Sugar: half a teaspoon
-Salt: 1 pinch
-Water: 2 cups, 400 cc/ml

RECIPE:

Take shell and head off every shrimp.
Let shrimps marinate in the sake for a while.
If you use frozen shrimps, thaw them and sponge off their water first.

Cut the shiitake in two.
If you use fresh shiitake, fry them just a little in butter and sponge them off.
If you use dried shiitake, let them mariante in lukewarm water for two hours. Their water can be used as part of the dashi.
If you use frozen shiitake, thaw them and sponge them off first.

in a saucepan, drop dashi, water, salt, sugar and soy sauce. Heat to before bubbles come up (bubbles will be the main reason for failure!).

Beat eggs and por them slowly into the dashi, whisking them all the time.

Once all the eggs are mixed in, switchoff fire and strain/sieve soup.

Place half of the shrimps and mushrooms at the beottom of each cup.

Slowly pour half of soup in each cup/ramequin/small bowl.

Pour 3 cm of water into your steamer pan and bring to boil.

Place steaming tray inside steamer and place cups on it with lids on.

Cover as shown on above picture.
Cook over strong fire for 2 minutes, then 10 minutes over low fire (over high fire all theway through will ened into failure!).

Check if chawanmushi are properly cooked. If you stab a toothpick in it, no dashi shoud come out.

Decorate with leeks or trefoil and serve!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef Hapabento, Tokyo Terrace</a

Please check the new postings at:
sake, shochu and sushi

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Tofu Chawan Mushi: Japanese Steamed Tofu Flan

Here is another simple tofu recipe you can either serve hot (great in winter) or chilled, although I would go for the former.
Chawan Mushi/Chyawanmushi/茶碗蒸し is a Japanese way to steam a flan/pudding that is not sweet. It makes for great appetizers or full meals if served aplenty.
Great for kids and waistline-conscious people!

Tofu Chawan Mushi!

INGREDIENTS: For 4 ramequins/cups

-Tofu: 1 cup:200 cc/ml (untreated, light type)
-Eggs: 3 medium-sized ones
-Egg yolk: 1
-Dashi (fish or seaweed): 1/2 cup/100cc/ml
-Salt: 1/2 teaspoon
-Soy sauce: 1 teaspoon
-Mirin/sweet sake: 2 teaspoons
-Chicken soup stock: 50 cc/ml
-Water or dashi: 150 cc/ml
-Cornstarch: 1/2 tablespoon
-Water: 1 tablespoon
-Grated fresh ginger (or yuzu kosho): enough for decoration and taste

RECIPE:

In a bowl beat the eggs and egg yolk. Add tofu, dashi, salt, soy sauce and mirin. Mix well with an electric whisker.
Pass through a thin sieve/chinois.
Pour mixture inside ramequins/cups.

You can either steam it in a steamer or cook in a bain-marie.
Or proceed as shown in picture above.
Oncethe water has ben brought to boil, switch down heat to low and steam for 12~15 minutes.

While you are steamig the tofu chawan prepare the topping sauce.
In a pan pour the soup stock and water/dashi.
Bring to boil.
Mix cornstarch and water, and add it little by little to soup until you have reache da satisfying consistency.

Check if the tofu chawan mushi is well cooked.
Pour sauce over each cup.
Serve with a little lump of grated fresh ginger.
Serving with chopped thin leeks also makes for good combination in looks and taste.
One can also season the sauce according to one’s taste and priorities!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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Ramen: Basic Noodles Recipe

After all the recipes on ramen, my new friend, Tracey, justly pointed out that they were all recipes for broths, accompaniments and seasoning, but that the actual basic recipe to make the noodles was missing!

Here is a basic home-made Japanese recipe, a bit similar to udon. Keep inmind it is not suitable for vegans, vegetarians and wheat flour allergics!

INGREDIENTS: For 5 servings
-All-purpose flour:300 g
-Thin flour: 100 g
-Salt: 8g
-Eggs: 2
-Water: 160 ml

RECIPE:

Mix both flour well in a large enough bowl.
Beat the eggs and mix well with water and pour in the center of the flour

Mix wit a spoon by scooping and “cutting” through until you obtain a fairly homogeneous bunch of lumps.

Knead well with your closed fist and putting your weight behind it until you obtain a homogeneous ball.

Wrap inside cellophane paper, then inside a newspaper sheet.
Like for the udon, press it flat with your foot (left or right does not matter!). Once you have flattened it, take it out (with clean hands), shape it into a ball, wrap it again and repeat the same process for at least 10 minutes (a little longer in winter).

Now, you do not leave the dough inside the fridge!
Keep it wrapped in cellophane paper and leave it between two cushions to rest for at least 30 minutes in summer or two hours in winter.

On a working table, sprinkle a little flour.
Press the dough inside the cellophane paper with your foot to spread it.
Take it out the cellophane paper and roll it thin on your working table.
The dought must be thinned down to between 1 and 2 mm.
Bear in mind these are fresh noodles. If they are too thick they will swell to the szie of udon! The thinner, the better!

Sprinkle both sides of the dough sheet with flour (important! otherwise the noodles will stick to eac other).
Fold the sheet as shown in the pic above and cut noodles within 2 mm thickness.
Once cut, separate the noodles with the tip of your fingers over whatever flour is left on the working table. This will further prevent the noodles from sticking to each other!

Bring to boil a large pan filled with plenty of water.
Drop in the noodles (coated with their flour).
The water will come to boil again and the noodles will rise to the surface of the water.
let them cook for 2~3 minutes. Check if they are cooked properly as you would do for pasta.
Drain the noodles and wash them under clear cold running water.
Drain well and keep aside.

Before serving them, plunge them in hot water for a few seconds and place them in a bowl. Pour the broth over them and here you are!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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Ramen: Tonkotsu Ramen-Professional Recipe

Here is the “professional Recipe for Tonkotsu Ramen as promised!

INGREDIENTS: (will provide 3.5 litres of soup, enough for quite a few servings!

-Pork bones: 5 (2500 g)
-Water: 13 litres

RECIPE:

Bring frozen bones to room temperature in plenty of water.
It should take about 2 hours. If you cook frozen bones directly, the blood will solidify and will be very difficult to get rid of.
If you can get fresh bones, skip this step.

Fill a very large cooking pot with water and bring to boil.

Switch off fire as soon as the water boils. Drop in the bones and let cool. This process will help you get rid of the blood and blood vessels easily.

Leave it to cool down for 30~40 minutes.

Drain the water off the bones in a large strainer.
Throw off the water.
Check and take off any blood or blood vessels for the bones.
Don’t forget to clean the pot!
Break all the bones in two with a hammer.

Fill the pot again with clear water and bring to boil.
Drop the bones inside.

Keep cooking over a strong fire and scoop out foam and unwanted matters coming up on the surface (this should take 20 minutes at the most).
As the bottom might get hooter than near surface, stir with a large ladle from time to time.
If the inside of the pot over the water surface gets clogged with matter or gets dark, switch off fire, clean with a clean cloth and switch fire on again.

Above picture shows the soup after all unwanted matters have stopped coming up.

Cover with a lid and a weight to prevent steam coming out from under the lid. Keep simmering on a low fire.

That’s how it looks after 1 hour.
Keep cooking.

That’s how it looks after 3 hours.

That’s how it looks after 6 hours.

That’s how it looks after 10 hours.

And after 12 hours (start early in the morning!)!

Keep cooking. Remember you are aiming at 3.5 litres of soup.
After 12 hours you may raise the fire to accelerate the cooking.
Keep the lid on!

This is what you are looking for!

This is how the bones will look after 15 hours of cooking!
Cooked at last!

Filter the soup and here you have your tonkotsu base soup ready!
After that it is up to you and your preferences: add miso, tofu, salt, sesame oil, garlic chips and your little secrets!

Now what secret ingredients have I thrown in? LOL

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Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
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Ramen: Korean-style Recipe

Not only the Japanese, but koreans also make succulent ramen.
Here is a very simple home-made recipe in Korean style:

Korean-style ramen!

INGREDIENTS: For 1 person?

-Instant Korean ramen with their soup powder: 1 pack (size is up to you! readily available in all Asian markets)
-Water: 500 ml
-Squid: 50 g
-Shrimps: 50 g
-Mushrooms: 30 g
-Fresh beasprouts: 50 g
-Thick short leek: 2
-Salad oil: 1 tablespoon
-Grated garlic: 1 teaspoon
-Oyster sauce: 1 teaspoon
-Salt: a little
-Pepper: a little

RECIPE:

-Cut the squid in 1 cm/5cm pieces. Take shell off shrimps.
In a frypan pour the oil with grated garlic and switch on fire/heat.

-As soon as the garlic aroma comes out add shrimps and squid and fry until shrimp have changed colour. Add mushrooms, beansprouts, oyster sauce, salt and pepper and stir-fry for a short moment.

-In a large pot bring water to boil. Drop ramen, instant Korean powdered soup and other seasoning if included.

-As soon as you are satisfied with the consistency of the ramen add fried squid and shrimps and leeks cut in proper size.

-You prefer to serve in the following way:
First the ramen with their soup.
Second topped with fried squid, shrimps and mushrooms.
Last decorated with cut leeks.

Simple and easy to improve on!

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Ramen with Komatsuna and Minced Meat

All ramen lovers, please check Ramendo’s great Ramen Poll!

Ramen make for excellently balanced meals when properly combined with green vegetables and meat.
Here is a simple recipe combining ramen with minced pork and bee and komatsu leaves:

Ramen with Komatsuna and Minced Meat!

Komatsuna (Brassica rapa var. perviridis or var. komatsuna, コマツナ/小松菜、冬菜、鶯菜) is a type of leaf vegetable. It is a variant of the same species as the common turnip. It is grown in Japan, Taiwan and Korea. It is also known as Japanese Mustard Spinach and can be stir-fried, pickled, boiled and added to soups or used fresh in salads. It is an excellent source of calcium. It is also used for fodder in some Asian countries. The leaves of komatsuna can be eaten at any stage of growth. In a mature plant they are dark green with slender light green stalks, around 30 cm long and 18 cm wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time.

INGREDIENTS: For 2 persons

-Non-fry instant ramen (sold with shoyu/soy sauce taste stock soup powder): 2 packs
-Minced meat (half beef, half pork. Can be replaced with chicken): 180 g
-Komatsuna (or spinach): 1 bouquet (as much as you want, actually!)
-Ginger: 1 fresh piece (2×2 cm)
-Garlic (little smell variety if you can find it): 1 large clove
-Sesame oil: 1 teaspoon
-Chicken Bouillon powder (to taste): 1 cube~ crushed into powder

-Cornstarch: to taste (depends on how thick you like your soup)
-Water: 50 ml

RECIPE:

-Cut the komatsuna/spinach into 2 or 3 easy to eat lengths. Chop the ginger fine. Slice the garlic.

-Mix the cornstarch with a water in small cup (don’t forget to stir it again before using it!)

-Prepare the soup by heating water added with the soup bought together with the instant ramen.

-Boil the ramen in salted water to the consistence of your liking.

-While the ramen are boiling, In a frypan fry the ginger and garlic in sesame oil over a small fire so as to bring out flavour.

-Once the aroma of the fried chopped condiments come out add the minced meat and fry over a medium high fire.

-Once the meat is well cooked, throw in the komatusna, lower stems irst for a few seconds and then all the rest, over a strong fire.

-Add the chicken bouillon powder and mix well.

-Reduce the fire to low. sprinkle over with all the starch mixed with water. Turn the fire to high and stir until the sauce around the meat and veg has thickened to your liking. Switch off fire.

-In a bowl (two bowls for 2 in this case), drop the boiled and drained ramen. Cover with soup and top with fried komatsuna and minced meat.

Simple!

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Ramen: Simple Recipe with Beansprouts, Butter and Miso!

The Basic and Complete Ramen Recipe, I must admit, was complicated and a bit hard for friends to follow, but ramen can also be made simple and tasty.
Here is an example:
Ramen with beansprouts, butter and miso!

INGREDIENTS: For 2 servings

-Beansprouts (“moyashi”/もやし): one pack or a very large handful. Fresh, please!
-Onion: one half
-Bacon: 2 rashers
-Ramen: enough for 2 persons
-Butter: 1 tablespoon
-Miso: to taste

RECIPE:

-While you boil the ramen, cut the onion and bacon into thin slices and fry. Boil some very lightly salted water for the soup (if you have bought the ramen with their soup, add it to the water, although it might become a bit heavy)

After the onion have become translucent and started taking in the bacon juices throw in the beansprouts and butter. Add just enough soup water as to obtain a thick enough soup. Add miso and stir.

In a bowl drop the boiled and drained ramen and top it with the beansprouts, bacon and onion soup!
Easy, isn’t it?

NOTE:
If you wish to make your ramen spicy add spices and chili when you fry the onion and bacon.
Don’t be afraid of using a lot of beansprouts (and other thinly cut veg if you wish)!

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Ramen: A Basic Complete Recipe

The following ramen recipe is complete but basic and can be improved on with many variations and other ingredients. It originally comes from Saitama prefecture, just morth of Tokyo.

INGREDIENTS: For 14~15 servings

SOUP/STOCK
-Pork bone: 1~2
-Pig feet/trotter: 1
-Chicken frame/chicken carcass: 1 whole chicken
-Pork belly (for chashu): 1.3 kg
-Onion, carrot, potato: 1/2 of each
-Cabbage: 1/8
-Leeks (green part): 2
-Figs: 2
-Fresh ginger root: 3 slices
-Garlic: 1 whole
-Chili pepper: 1 whole

JAPANESE BASE SOUP/STOCK:
-Water: 2.5 liters
-Konbu/dry seaweed: 6
-Iriko (small dry fish): 50g
-Dried shiitake mushroom: 2
-Kongoukezuribushi or Niboshi dashi/dry sardines shavings for stock: 1 pack

CHASHU/CHAR SIU SAUCE
-Water: 1000 ml
-Soy sauce: 500 ml
-Japanese sake: 200 ml
-Mirin/Sweet sake: 50 ml
-Sugar: 110 g
-Fresh ginger and garlic: 2 each
-Chicken breasts: 2 (optional)

SHOYU DARE/SOY SAUCE SAUCE:
-Japanese base stock soup: 300 ml
-Konbu/dried shiitake: 1 each
-Japanese sake: 100 ml
-Mirin/sweet sake: 1 tablespoon
-Iriko/small dry fish: 30 g
-Kongoukezuribushi or Niboshi dashi/dry sardines shavings for stock: 80 g
-Soy sauce: 500 ml
-Salt: 1 tablespoon
-Hana katsuo/large bonito shavings: 150 g
-Chashu/Char siu sauce: 150 ml

MEN/NOODLES:
-Bread flour: 1 kg
-Cookie flour: 500 g
-Salt: 23 g
-Eggs: 11~12/580 g
-Butter: 90g

MENMA/ (メンマ or 麺麻 or 麺碼), a Japanese condiment made from lactate-fermented bamboo shoots
-Packed boiled menma: 1 kg
-Sesame oil: 1~2 tablespoons
-Chili pepper: 1 whole
-Mirin/sweet sake: 2 tablespoons
-Japanese sake: 2 tablespoons
-Soy sauce: 6 tablespoons
-Chashyu/Char siu soup: 4 tablespoons

OTHERS:
-Boiled egg, chopped leeks, nori seaweed, etc.

RECIPE:

Konbu and dashi sold in Japanese supermarkets.

Packed boiled menma sold in Jpanese supermarkets.

FIRST DAY:

Keep in mind that such ramen take two day to prepare!

JAPANESE STOCK:
Pour all the ingredients for the Japanese soup stock in a large bowl and let rest a whole night (inside the fridge in summer!)

Wash the blood off the chicken carcass and pork bones with clear cold water.
Break the pork bones in two.

Holding the pork feet with tongs, burn the hair away over a gas flame.
Clean with clear cold water.

Roll thepork belly cut with the thinner part inside. Secure it by binding it tightly in cooking rope/thread. Do the same with the chicken breast if you use them.

Wash vegetables and cut roughly.
Do not peel them!

In a large enough (7~10 l) pot, pour plenty of water and boil the pork bones inside over a strong fire.
Skim off the water regularly of all unwanted matters.

When unwanted matters have stopped appearing, add chicken carcass, pork belly, pig feet/trotters and boil over a medium high fire, skimming off all unwanted matters regularly until they stop appearing.

Add vegetables and seasoning and simmer over a medium high fire for 2 hours.
Switch off fire.

Chashyu/Char siu
Take out pork abelly (and chicken if used) out of the pot and simmer it in the Chashyu/Char siu sauce for 2 hours.

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SECOND DAY

SHOYU DARE/SOY SAUCE SOUP
Take out all solid ingredients out of the Japanese base soup stock pan.
Take 300 ml out of it into a separate bowl.
Add the other ingredients (-Konbu, dried shiitake, Japanese sake, Mirin/sweet sake, iriko/small dry fish, Kongoukezuribushi or Niboshi dashi/dry sardines shavings for stock, Soy sauce, Salt, Hana katsuo/large bonito shavings) and 150 ml of the Chashyu/Char siu sauce.

SOUP
Bring the soup left after cooking the chashyu/Cahar siu to boil.
Discard vegetables.

Add the rest of the Japanese base soup stock and cook over a low fire for 2 hours. This will be your basic soup.

NOODLES

Prepare noodles bymixin the ingredients as you would do with pasta.
Cut the noodles with a pasta machine to 2×2 mm and let rest inside fridge.

MENMA

Bring water to boil in a pot.
Boil the menma for a little while.
Drain completely.

Pour the sesame oil in a frying pan. Lightly fry menma and chili pepper. Add other ingredients. Keep frying until juices have reduced to about 2 tablespoons. Transfer into a bowl. Let cool completely. Keep in fridge.

The proportions for the soup and shoyu dare should be of 360~400 ml of soup for 35~50 ml of shoyu dare. Adjust to taste.

After having chilled the chashyu/char siu well cut ino slices of the thickness of your preference.
Chop the leeks.

Heat large serving bowl in hot water.
Boil the noodles in a large pot for 4~5 minutes.

While you boil the noodles, throw hot water out of the serving bowl.
Pour shoyu dare then the soup.
Drain the noodles and drop them in the soup.
Place chashyu/char siu, boiled eggs, chopped leeks and nori on top and serve!

NOTE:

The noodles according to this recipe should have enough “bite” to them while blending well with the soup!

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Ramen: The Basics

Shoyu-Ramen/Ramen with soy sauce

Ramen (ラーメン, らーめん, 拉麺) is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー, chāshū), dried seaweed (海苔, nori), kamaboko (Fish paste), green onions and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu (pork bone stock) ramen of Kyūshū to the miso (fermented bean paste) ramen of Hokkaidō.

Tonkotsu Ramen/Pork Bone Stock Soup

Though of Chinese origin, it is unclear when ramen was introduced to Japan. Even the etymology of the word ramen is a topic of debate. One hypothesis is that ramen is the Japanese pronunciation of the Chinese: 拉麺 (la mian), meaning “hand-pulled noodles.” A second hypothesis proposes 老麺 (laomian, “old noodles”) as the original form, while another states that ramen was initially 鹵麺 (lǔmiàn), “noodles cooked in a thick, starchy sauce”. A fourth hypothesis is 撈麵 (lāomiàn, “lo mein”): 撈 means to “dredge up” and refers to the method of cooking these noodles by immersing them in boiling water before dredging them up with a wire basket.

Butter Corn ramen in Hokkaido

Until the 1950s, ramen was called shina soba (支那そば, literally “Chinese soba”) but today chūka soba (中華そば, also meaning “Chinese soba”) is more common. Ramen should not confused with Japanese soba or buckwheat noodles.
By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones.

Hakata-style ramen (Northern Kyushu)

Many Chinese also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period (1030~), ramen had become a popular dish when eating out.

Hiyashi ramen/cold ramen

After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out.

In 1958, instant noodles were invented by the late Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water.

Miso ramen/ramen with fermented bean paste

Beginning in the 1980s, ramen became a Japanese cultural icon and was studied from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994.

Tantanmen sryle ramen.

A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and soup.

Noodles

Fresh ramen: Most noodles are made from five basic ingredients: wheat flour, salt, water, and kansui which is essentially a type of alkaline mineral water. Originally, kansui was named after the water from Inner Mongolia’s Lake Kan which contained large amounts of minerals and was said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. Eggs may also be substituted for kansui.

Ramen comes in various shapes and lengths. They may be fat, thin, or even ribbon-like, as well as straight or wrinkled.

Tokyo-style ramen

Soup

Ramen vending machine: Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce.

The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):

Shio (“salt”) ramen
Shōyu (soy sauce) ramen
Tonkotsu (“pork bone”) ramen
Miso (fernented beans paste) ramen.

While standard versions of ramen are available throughout Japan for the last 100 years, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

Sapporo, where ramen are topped with sweetcorn, butter, beansprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab.

Kitakata ramen in northern Honshū is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth.

What is known as Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. Standard toppings on top of chopped scallion, menma, and sliced pork are kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

Ie-kei (家系) ramen is from Yokohama and consists of thick, straight-ish noodles served in a soy-pork broth.

Hakata-men ramen originate from Hakata district of Fukuoka city. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as beni shoga (pickled ginger), sesame seeds, and pickled greens are left on tables for customers to serve themselves.

NOTE:
Many Japanese people also believe that ramen soup contains a high amount of fat and also that pre-fried fat from the noodles seeps into the soup. However, a typical serving of ramen, even when drinking all of the soup, has less food energy than a fast-food menu consisting of a hamburger, soda, and fries!

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