Ramen #4 Miso Ramen 味噌ラーメン

This is the fourth post for ramen ラーメン and the second after I said I would not post anymore ramen. But I saw this miso ramen 味噌ラーメン in the frozen case at our Japanese grocery store, and could not resist getting one. This is partly because I am originally from Sapporo 札幌 where miso ramen originated. Although "shio" and "shoyu" ramen are being served in any ramen place in Sapporo,  miso ramen appears to have become almost synonymous with "Sapporo ramen".  Miso ramen was reportedly invented at "Aji no Sanpei" 味の三平 in Sapporo. I remember going to this place when I was in high school. I do recall that there was a line but I did not think it was worth it (As I confessed before I was not a ramen aficionado). This is from the same company called Sun Noodle that made the "Shouyu" ramen I previously bought.  Before making this for lunch over the weekend, I thawed both the noodles and miso flavor packs for several hours prior to cooking as per the package instructions.



The toppings can be anything but I made something different. I even added a pat of butter which was not done when I lived in Sapporo but is now added with some corn mostly so tourists can have the  "Hokkaido" food experience. Again, I made half-ramen (one serving divided into two servings) or han-ramen 半ラーメン.



Since I had pork belly and also a small slice of filet mignon, I decided to use these as toppings as well.



On the left below is the sliced filet pounded until thin and pork belly thinly sliced.




Topping:
Onion: one medium onion cut in half and then sliced into thin strips.
Bean sprouts: One package of mung bean sprouts washed and drained.
Filet mignon: thinly sliced and then pounded thin. Seasoned with salt and pepper.
Broth: In a separate pan, I boiled water (about two cups) and dissolved one package of the miso flavoring that came in the package. I used more water than specified but it tasted salty enough.

I cut the pork belly in small bite sized pieces. I sautéed it in a frying pan with a small amount of peanut oil and a dash of roasted sesame oil. When the meat was cooked, I added onion and sautéed it until soft and edges were slightly brown. I then added the bean sprouts and kept sautéing for a few more minutes.  I seasoned with salt and pepper and a bit of miso flavoring from the packet.



I kept the miso flavored broth on simmer and boiled the noodles in a separate pot. After I tasted for doneness of the noodle, I drained and shook off the additional moisture using a strainer. I placed the noodles in two bowls, poured on the broth and topped with the onion-sprout mixture. I quickly cooked the steak in a separate frying pan with butter (30 seconds on each side).



I also added menma メンマ or seasoned bamboo shoots.



I garnished it with chopped chives and a thin pat of butter (second and third pictures above).

The noodles were different from the noodles in the shouyu ramen (which was Tokyo straight noodle). They were curly with a firm yet elastic texture (this must be the company’s version of the  "Sapporo noodle"). The soup was quite good with the taste of pork/chicken-based broth.The butter added a nice richness but being a traditionalist probably was not needed.

Simmered Nagaimo and Fried tofu 厚揚げと長芋の煮付け

I bought atsu-age 厚揚げ at our Japanese grocery store one weekend thinking I would either add it to oden おでん or just grill it in the toaster oven but neither happened.  I realized "the best tasted before date" was a few day AGO. So, instead of grilling, I switched to “emergency mode” and quickly made this dish which is like oden but has only a few items.



Again, I made this with what I had on hand.  I had half a nagaimo 長芋 in the refrigerator left over from when I made yamakake  山かけ more than a week ago. I also had some nice thick shiitake mushrooms which I also bought at the Japanese grocery store sometime ago that needed to be used.



So this is the dish I came up with.

Broth: I made broth from dashi pack (dried bonito and kelp), added sake, mirin, light colored soy sauce. I supplemented the soy sauce with salt added in increments as I tasted. I used the salt because I did not want the nagaimo to become too dark as it would have if I used all soy sauce but I also wanted properly seasoned simmering broth. (I ended up using about 1/2 tsp of Kosher salt).

Atsu-age: I placed them in a colander and poured hot water over them (from the instant hot water dispenser which is connected to Culligan reverse-ososis filtering system) to remove excess oil. I then cut them in half.

Nagaimo: I peeled and cut into 1 inch-thick rounds and then halved them. I immediately soaked in water with a splash of rice vinegar.

Shiitake mushrooms: I removed the stems and cut into half inch slices (this was rather large and thick shiitake, possibly from Japan).

I placed the nama-age, nagaimo and shiitke in the broth and gently simmered it for 40-50 minutes. I served it in a bowl with a bit of the simmering broth and garnished it with chopped scallion.

This was a good combination. When cooked, the nagaimo looses it's sliminess and has a nice crunchy texture. This was perfect for cold sake.

Smoked salmon with poached egg スモークサーモンの温玉乗せ

This was breakfast for one weekend. I have  posted a similar dish before but we like this variation a lot. This is an open sandwich with salmon and soft poached egg.



I garnished with ikura salmon roe which made it very luxurious. This time, instead of creme fraiche, we used cream cheese spread with onion and chives.



Since We had freshly made cucumber onion salad, I served it on the side.

Bread: We used a slice of toasted store-bought semolina sesame bread
Cream Cheese: We used store bought whipped cream cheese with chive.
Poached egg: We used commercial pasteurized eggs from Davidson.
Smoked salmon: This was "pastrami"style.
Cucumber, onion salad: Made of sliced mini cucumber, sweet onion (salted and soaked in water) dressed in Greek yogurt (home made) and rice vinegar.

The runny yolk really makes this dish wonderful. The addition of salmon roe added richness and saltiness which was perfect. The cucumber salad was refreshing with a lot of fresh dill flavor; a perfect accompaniment. With Cappuccinos, this was a perfect breakfast for us.

Sautéed baby octopus タコのソテー

This is one of the dishes I made from a package of frozen small octopuses (octopi?) (we’ll call them guys) which I found in the frozen case of our Japanese grocery store. The package indicated this was a product made in the U.S. for an Italian American clientele. The package contained three little guys and I used two in my oden おでん (I did not take pictures but I posted octopus in oden previously). I made one into this dish. This was sautéed in olive oil and seasoned with salt and black pepper. We had this with red wine.



I washed and salted the thawed guys. I kneaded them in a metal bowl in an attempt to tenderize.



I then boiled them in water with added salt, sake, and a small splash of rice vinegar for 30 minutes on low heat.



After 30 plus minutes, the octopus shrank quite a bit.



I cut two into several long pieces and placed then in my oden pot and simmered for 1 hour or so with other oden items. This was very tender and nice. The remaining one, I cut into bite sized pieces, placed them in a ZipLoc bag and added olive oil. I kept this in the fridge for a few days before we got back to it. I simply sautéed it in olive oil and seasoned it rather severely with salt and freshly ground black pepper.



The octopus was very tender and the flavor profile went well with wine. If I find a similar package again I will definitely buy one but so far I have not seen this item in the Japanese grocery store.

Dutch baby ダッチベイビー

We like to eat different things for weekend breakfast. Somehow we remembered that we used make Dutch baby quite often but we have not made it for some time.  In addition, I realized that I have not posted this before. So, one Saturday, I asked my wife to make it. We served this with roll-up smoked salmon with dill cream cheese, cucumber onion salad dressed in rice vinegar and Greek yogurt and wedges of tomato dressed in my mustard honey dressing.



The pancake nicely puffed up.



This is rather easy recipe but I will asked my wife to fill in.

Ingredients:
1/2 cup all purpose flour
1/2 cup milk
2 Tbs. sugar
1/4 tsp. salt
2 eggs
1/2 tsp. vanilla
Preheat oven to 425 degrees. Combine the ingredients until moist (first picture below). Melt butter in a cast iron skillet over medium heat (second picture below). Pour batter into the pan and cook 1 minute (do not stir) (third picture below). Transfer pan to oven and cook for 18 minutes.





She also used a heavy cast iron skillet, preheated on medium high flame.



When the batter was poured in the edges bubbles up and made noise.



She placed the skillet in the oven and cooked for 18 minutes. It browned and puffed up nicely.



This is after it was taken out from the pan.



She cut it into 4 pieces and we each had two.



We should make this more often. This is indeed a wonderful pancake for breakfast.