Recipe: Ramen making 3 - Flavor sauce


Flavor Sauce

There are 3 basic flavors I describe here, but you can create your original flavor quite easily. Just make sure that it tastes right.

Ingredients:
Soy sauce (shoyu) flavor:

2 table spoon soy sauce,
1/2 table spoon oyster sauce

Miso flavor

2 table spoon miso paste, preferably dark miso or red miso
1 tea spoon chili sauce
1/2 tea spoon sesami oil

Fish Sauce

2 table spoon fish sauce
1 tea spoon salt
grated garlic


Directions:
simply mix your desired sauce ingredients in a serving bown and add 2 cups of hot soup base to your bowl. Adjust the proportion of the ingredients if you have non-standard size ramen bowl.
My standard size ramen bowl holds 1200ml of liquid.

Once the soup is made, add cooked ramen noodle and vegetables.

Also, you can make vegetable soup with the broth and sauce mixed in a pot for larger quantity.

Various garden vegetables can be added.
Some of my favorites are :
cabbage, daikon, komatsuna, carrots, snow peas, negi (green onion), cilantro, shungiku (edible crysanthemum), pickled mustard green, bamboo shoot, green papaya, Avocado

if you can find 4-5 seasonal vegetables, that's plenty.

Comments

Post a Comment

Popular posts from this blog

Green tea infused sake and avocado sashimi

Image
My favorite green tea and avocado combo is premium green tea infused sake and avocado sashimi.  Avocado is rich and creamy, and texture reminds me of toro, or fatty tuna and uni, or sea urchin. Mauna Kea Premium green tea is cold infused at room temperature for 5 hours in Kikusui junmai ginjo sake.  1 tablespoon (0.25oz) of green tea to 1/2 cup of this sake is a bit more than what I would use for brewing in hot water. I first got the idea of infusing green tea in alcohol from chemical analysis done at University of Hawaii, Hilo (UH Hilo).  They extracted and measured EGCg, Theanine and caffeine contents of green tea with boiling water, but what struck me was that their baseline concentrations of EGCg, Theanine and caffeine were extracted with methanol for 1/2 hour. MK premium Green extraction Theanine % Caffeine % EGCg % Boiling water 0.45% 0.35% 0.83% Methanol 0.11% 0.28% 1.73% High level of EGCg makes alcohol extraction bitter? Methanol extraction showed high level of
Read more

Tea, Pests, Disease and Pesticides, Hidden truth of unknown cause.

We hear quite a few incidence of pesticide contamination from Chinese tea.  One might wonder what is really happening with tea grown in China or anywhere else.  I remember a lot of farmers in Japan telling me that tea always attracts pests, and pesticides and tea are always inseparable.  Although it sounds like a reasonable excuse for tea farmers, but I believe there is much deeper cause of this tea, pest and disease relationship. Tea, pests, disease and pesticides are almost always big topics among tea farmers.  Because there are pests and disease, farmers have to spray or else they lose the crop or the harvest will be heavily damaged.  So the farmers go out and spray once, twice, three times.... and on and on until they are through with their annual cycle.  In Japan, some tea farmers brag about only spraying 5-6 times in one year.  They are considered eco-farmers. In my past 7 years of tea cultivation, there has never been a time I had to spray.  Should I say, I intentionally let
Read more

Red Bean Bread - anko remix

Image
I was going to make anko from azuki red beans and honey or cane sugar, but I didn't cook beans long enough so that it was still crunchy. Generally it gets soft all the way much like re-fried bean. Anyway, instead of using this red bean chunky mush as anko, or red bean filling in a bun, I mixed it in a dough. Here is the recipe. 4 cups flour (3:1 ratio of white and whole wheat) 1 1/2 cups water 1/2 tablespoon commercial yeast or use your own yeast culture 2 teaspoon salt 1/2 cup olive oil 1 cup chunky red bean paste 1 teaspoon ginger powder black sesami seeds note that there is no sugar added to yeast to rise. Instead of adding sugar, I use 1 cup flour, salt, ginger powder, olive oil and yeast mixed in 1 1/2 cup water and let it rise at 90 - 100F in an oven for 60 - 90 min. Once it gets a little bubbly, add the remaining flour to the mix and keep kneading. Also mix in the red bean paste once the dough starts to get more maneuverable without sticking to your hands too much. Make
Read more