Today, I went shopping before noon, and bought several foodstuffs that I needed to make ramen, among others: Negi, ramen noodles, and naruto (a type of fish paste with a pink spiral pattern in it).
Middle, from left to right: Noodles, menma, and chashu
Of the three types of ramen noodles that the manufacturer offers, I selected gokuboso (superfine):
The cooking time is 1 minute, as opposed to 3 minutes for the Kitakata ramen noodles I previously mentioned.
So, I have to make all the preparations before cooking the noodles.
For the broth, I combined together:
1/2 tsp normal (bonito-flavored) dashi
1 tsp chicken dashi
25 ml soy sauce
300 ml boiled water
(soy sauce and water ratio: 1:12)
醤油 25 ml
沸騰したお湯 300 ml
When the noodles are done, I have to work really fast before the noodles get soggy and soft ("nobiru" in Japanese (lit. to extend)). The Japanese are generally very particular about the texture of noodles, and I am no exception. Besides, superfine noodles will become soggy and soft quickly.
The broth was rather salty. Next time, I will reduce the amount of soy sauce.
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I am also very particular about the consistency of noodles. When I eat ramen or any type of noodle soup, I have to eat the noodle immediately. I really dislike it when my noodles get soggy! In Taiwanese, we describe the chew as being "QQ". :)
pink: In Japanese, we have some terms and expressions describing texture that are hard to translate into English, such as:
Koshi ga/no aru (to have resilience; be resilient or elastic)
Nodogoshi (throat feel; feeling that a food gives to your throat when it goes down your throat)
Do you know what is the most important habit about having ramen (and any other type of noodle)? Slurping! As you may know, any Japanese can slurp up noodles!
Hiroyuki, I know what you mean about those terms! We also have terms such as the ones you described, in Taiwanese. I have no clue how to translate them into English, though. The "throat feel" in Taiwanese I would describe as "gam". We use "gam" to describe a variety of foods and drinks, such as soup and tea. There are no words in English, though, that I could use to accurately describe it.
This looks very good!
Do you prefer a more traditional shouyu/shio/miso base?
My favourite Ramen is tonkotsu ramen which is very hard to find in Canada. there was 1 ramen restaurant in Toronto but apparently it had too much MSG so they weren't allowed to serve it anymore!
My favourite tonkotsu ramen was at the Ramen Museum in Shin-Yokohama (at the Fukuchan shop)
pink: Very interesting! Then I don't have to feel frustrated when describing noodles in Taiwanese!
Someone translated nodogoshi into "easy to swallow" (laugh).
nodogoshi = nodo (throat) + goshi (passing)
Stacy: Yes, "assari" (light, non-fatty, as opposed to "kotteri" (heavy, fatty)), chicken and soy-flavored ramen with midium width noodles (Tokyo-style ramen) is my absolute favorite, the type of ramen you will see in the movie, "Tampopo".
I know tonkotsu (pork bone) ramen has become very popular both in Japan and overseas, but it was unknown to me when I was young.
As I mentioned somewhere on eGullet, tonkotsu is misunderstood by Tokyo people for some reason. Tonkotsu ramen is not necessarily fatty. In fact, it is not so fatty in Kyushu, where it was originated. In Tokyo, however, many ramen shops serve fatty versions of tonkotsu ramen, and some even sprinkle "seabura" (pork back fat) to make it even fattier.
My family and I love ramen too! We miss eating tonkotsu ramen in Singapore. Will try cooking ramen using your method. Hope I can get all the ingredients at the nearest Japanese grocery store,about one hour drive from my house. Thanks for sharing, Hiroyuki san!
fabergreen: I hope you can find all the ingredients and pre-made tonkotsu broth!
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