ShadowDriver
somebody shut me the fark up.
For some reason, we've had a hankerin' for our favorite ramen bowl from Okinawa. This is one that I've posted before, and that Jeanie/cowgirl has made look ridiculously delicious and beautiful (vs. my rather utilitarian model).
Recipe is available via the link(s) or a brief search. Not that many Tantanmen cooks on the forum.
I started off with a pound of ground local pork in a skillet.
I didn't have any sake, and I didn't feel like making another trip to the store today. We had the dregs of a good white wine in the fridge... so I mixed them together and let them sit (with no heat on the pan) for about 20-30 minutes.
I browned off the pork, but added a solid 4 Tbsp of Tamari / Soy Sauce to the pan about 1/2-way though the cooking process.
I warmed about 500-700ml of good chicken stock with 4 Tbsp tahini... NEVER letting it boil.
Meanwhile, I got the liquid bits together and added them to our bowls.
Once the pork is pretty much done, in the same skillet, I use some sesame oil (a little goes a long way) to cook some color onto some garlic.... OK, a lot of garlic.
I like to take the pork past just browned and a little into the crispy arena. Meanwhile, noodles appeared in bowls. I hate that I can't find non-freeze-dried ramen here... but... :roll: BossLady's rice noodles (GF) are in the middle bowl.
I topped the noodles with the pork, and added Japanese chili/spices... this is a "normal" amount for CINCHOUSE.
I get a bit "mental" (as my Brit friends would say) with the spice.
Here's a quick side-by-side with mine (L) vs. munchkin's (R).
Munchkin took out about 2/3 of hers, and gave 2 thumbs-up.
I struggled through, but got the job done.
Recipe is available via the link(s) or a brief search. Not that many Tantanmen cooks on the forum.
I started off with a pound of ground local pork in a skillet.
I didn't have any sake, and I didn't feel like making another trip to the store today. We had the dregs of a good white wine in the fridge... so I mixed them together and let them sit (with no heat on the pan) for about 20-30 minutes.
I browned off the pork, but added a solid 4 Tbsp of Tamari / Soy Sauce to the pan about 1/2-way though the cooking process.
I warmed about 500-700ml of good chicken stock with 4 Tbsp tahini... NEVER letting it boil.
Meanwhile, I got the liquid bits together and added them to our bowls.
Once the pork is pretty much done, in the same skillet, I use some sesame oil (a little goes a long way) to cook some color onto some garlic.... OK, a lot of garlic.
I like to take the pork past just browned and a little into the crispy arena. Meanwhile, noodles appeared in bowls. I hate that I can't find non-freeze-dried ramen here... but... :roll: BossLady's rice noodles (GF) are in the middle bowl.
I topped the noodles with the pork, and added Japanese chili/spices... this is a "normal" amount for CINCHOUSE.
I get a bit "mental" (as my Brit friends would say) with the spice.
Here's a quick side-by-side with mine (L) vs. munchkin's (R).
Munchkin took out about 2/3 of hers, and gave 2 thumbs-up.
I struggled through, but got the job done.
