Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Willy on April 15, 2015, 07:03:42 PM
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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.
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00634_zpslgdi4xx1.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00640_zpsgkykpw67.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00637_zpsxdkmb0rx.jpg)
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.
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00621_zpsupswovzi.jpg)
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.
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00636_zpsiu1hufwm.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00639_zpsfplszzk9.jpg)
Some real good Ramen from the Asian Market, on the boil
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00642_zpspo7od9iv.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00645_zpsm4x2v4jv.jpg)
Tonight's accompaniment, Japans Best
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00643_zpszolvgdyj.jpg)
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
(http://i46.photobucket.com/albums/f138/bill_schultz/bill_schultz002/Cooks%20III/DSC00646_zpsbdp04zhr.jpg)
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Great pics of some great looking food.
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Willy dont F$%$ around...this guy can cook :P :P :P :P :P :P :P :P
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Oh my.....that looks great
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plate me
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plate me
X2!!
Art
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plate me
X2!!
Art
X3!!! :P :P
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That looks incredibly good to me right now!
I'm going to look for some Japanese Ramen noodles like those.
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Willy!!!
I must have missed your phone call...you know - the one where you call and say - COME TO DINNER!!! :D :D :D :D
Man - that is killer ;). But...help us out please. If you have any recipes for the broth you started with, and recipes - or more details on how someone can try to make this themselves - you can be the Hero of the Day! :D
AWESOME>>>>>
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A bowl of beauty!
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holy moly that looks good
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Willy dont F$%$ around...this guy can cook :P :P :P :P :P :P :P :P
I second this! He doesn't fool around :P
Outstanding!
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That looks much better than the ramen noodles in a bag I lived on when I was in college.
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I would love to see more info on how to make this complete dish as well. Looks fantastic!!
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That looks much better than the ramen noodles in a bag I lived on when I was in college.
And when I made the bagged ones upscale, it was adding frozen veggies to the water with the noodles.
Well done Will.
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Great dish Willy........This is one of those dishes that takes someone who really likes to cook. It can take up to 2 days to make the Kombu Dashi (seaweed broth) and Tare (miran, sake, soy sauce) plus the meats and veggies. Then you have to blend it all together. Time consuming but so worth it in the end. The secret to this dish is to make enough broth to be able to freeze for later.
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Great dish Willy........This is one of those dishes that takes someone who really likes to cook. It can take up to 2 days to make the Kombu Dashi (seaweed broth) and Tare (miran, sake, soy sauce) plus the meats and veggies. Then you have to blend it all together. Time consuming but so worth it in the end. The secret to this dish is to make enough broth to be able to freeze for later.
Exactly N.OS, it is all about the broth and Umami. I did a lot of research on traditional Japanese recipe's and I have a couple of people who lived for many years in Japan and Okinawa tell me they had not seen traditional Ramen done right since they left. Sounds like you know Umami very well.