Making ramen broth from scratch is one of those things that individuals need 10k hours practicing in order to do well, it seems. It involves pig heads, feet, fish, leeks, various cooking methods all over many many hours and probably other things that are tightly guarded secrets. I’ve tried a few times, and usually end up making a tasty broth that is not like ramen whatsoever. Fortunately packages of ramen can be purchased from Japanese markets with pretty amazing results. Yes, this is a pre-packaged food, and this recipe is one of many ways that we finish off the noodle/broth combo.
Read MoreI tried out a new recipe that made the crispiest, tastiest, japanese friend chicken. It was super easy to make too.
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アスパラの肉巻きと冷やしそうめん
I was craving somen, because even though it’s in the 50s here in Chicago, it is June and I am ready for summer foods. I remembered my mom’s hiyashi somen, and a quick phone call later, I was boiling chicken breast in dashi stock with soy sauce, mirin, scrambling 2 eggs, and then julienning some eggplant to put in the sauce.
Adding natto to soba soup gives the broth a creamy texture and is a great way to introduce someone to natto.
Read MoreI followed this recipe by Slanted Door‘s Charles Phan, Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts.
Read MoreHandmade pasta is well worth the effort.
Read MoreBest noodle soup in the world.
Read MoreDirect grilling a whole spatchcocked chicken is harder than it sounds. I mean easier! No, it’s harder.
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