Ramen Umami

[Bill Schultz]

So one of our 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 couple of slices of the Pork Roast. Then you have Heaven in a bowl

 

[Bob Ivey]

That looks great. Wish I were there. Enjoy

 

[Craig Alumbaugh]

Looks mighty tasty

 

[Nate Frost]

Yummy! I really like ramen but never made it.

So, this is what I need: list of all ingrediance and a step by step on how to prepare this delicious dish.

 

[Bill Schultz]

Here it is Nate

http://tvwbb.com/showthread.php?53969-A-Decade-Long-Pursuit-Realized-Ramen-Umami

 

[Cliff Bartlett]

Delicious Bill and beautifully presented!

 

[ChuckO]

Crazy good looking food

 

[James N]

Look's perfect Bill.

 

[Chris Conro]

Fantastic, everything looks spot on. Global knife, bamboo cutting board, authentic ingredients, and beautiful photos. Love the small cups, too. Are they for tea or sake?

Thanks for sharing!

 

[Bill Schultz]

Fantastic, everything looks spot on. Global knife, bamboo cutting board, authentic ingredients, and beautiful photos. Love the small cups, too. Are they for tea or sake?

Thanks for sharing!

Sake, and thanks

 

[AustinPhillips]

Excellent Ramen!!! I will take your leftovers please!

 

[Barb D]

That is one fantastic cook Bill, I'd take that any time and I'm sure the CEO enjoyed it.

 

[Rich Dahl]

I always look forward to your threads Bill and again I am astonished at the presentation and the great photos, you are a master chef for sure!

 

[Enrico Brandizzi]

Looks mighty tasty

 

[Dave from Denver]

Bill, looks great. I never considered before your post that fish cakes look just like radishes!

 

[Bill Schultz]

Bill, looks great. I never considered before your post that fish cakes look just like radishes!

Sorry Dave, I'm getting older, but you lost me on this one

 

[Rolf Jacobsen]

Bill, you never fail to impress. Just wonderful................... again!

 

[russ olin]

Another great post by Bill.

 

[Dave from Denver]

Sorry Dave, I'm getting older, but you lost me on this one

Bill fish cake is a typically Japanese processed fish product often used as a ramen garnish. I think it's quite tasty, you should be able to find it at the Asian store. Hope you don't mind a little MSG.

 

[Bill Schultz]

Bill fish cake is a typically Japanese processed fish product often used as a ramen garnish. I think it's quite tasty, you should be able to find it at the Asian store. Hope you don't mind a little MSG.

OK, I get it now. Never seen it before.