Our beautiful season of Autumn was almost gone and the request from my American guest on this day was a bowl of Ramen, a perfect hot noodle dish for a chilly day.
He explained that he was not really planning to prepare Ramen on his own after returning home, but he loved this food so much that he was curious to find out what ingredients and cooking method are used. He said he wanted to understand what Ramen is exactly.
I was impressed that is a very nice approach and happy to share what little knowledge I have learned about Ramen.
We also made Gyoza, everybody’s favorite companion with Ramen, as well as simple cucumber & sesame oil salad.
I buy my noodles from supermarket but soup stock is 100% home made. Pork leg bones are the main ingredients for my base soup stock and some chicken wing tips and seafood Dashi stock are combined together. Then of course finish up the soup with soy sauce & Mirin used for simmering pork slice.
My American guest has been travelling several Asian countries such as Cambodia, Korea etc. Japan was his final destination before flying back home and the day he visited my kitchen was his final full day in Tokyo so I really hope he was happy spending his last hours cooking with us.
Many thanks for coming!