So one of all time favorite meals is Traditional Ramen and what better day than Hump Day is there to make the CEO smile. Here is how it went.
Two months ago I made a giant pot of really good Traditional Ramen Broth. Froze individual bags to use when the mood hit.
Defrosted the Broth and put it on the stove to simmer, added these two jewels of the spice and oil world to it along with four or five mushrooms. Diced garlic and diced fresh ginger. Salt and fresh ground also.
Yesterday I made the traditional marinated soft boiled eggs, simmered slowly for 5.5 minutes, peeled and into the marinade which is Soy Sauce Mirin and a couple of tablespoons of sugar. Cover with a napkin and it will marinate the whole egg. Into the fridge.
While the Broth is simmering I coated a small rib end Pork Loin Roast with Spicy Szechuan Five Spice seasoning, browned it in the CI and then on the Genny at 350. Here she is done and sliced.
Some real good Ramen from the Asian Market, on the boil
Tonight's accompaniment, Japans Best
Slice some Radish real thin, a couple of scallions and a small handful of Bean Sprouts along with a slice or two of the Pork. Then you have Heaven in a bowl
