Recipe | Japanese Noodles

A Beautiful Bowlful of Flavor

If you live on the U.S. or Canadian west coast (as we do), you're aware that one of the celebrated cuisines in this part of the world is Japanese food. Teriyaki take-out shops populate many strip malls and are as familiar as Starbucks—and they're ubiquitous for good reason. Japanese food is healthy, delicious, and always artfully presented.

Sometimes I shy away from unfamiliar cuisines because I can't identify the ingredients just by looking at the dish. Over-sized mushrooms, shiney shellfish or fresh raw fish, and strange vegetables can be a turn off. However, Japanese noodle dishes can be as complex or simple as I want, and they're always a winner!

As these photos show, the possibilites for creative cooks are limitless. This recipe (photo directly above) starts with a fabulous broth by New York restauranteur David Chang from his popular cookbook, Momofuku.
He says,

“Ramen = broth + noodles + meat + toppings and garnishes. It's that simple and that complex, because variations are endless.”
–David Chang

Topping Ingredients

To ramen noodles add meat, toppings, and garnishes:

2 slices of Momofuku Pork Belly
1 Momofuku slowpoached egg (45 minutes at 60°C-63°C)
sugarsnaps
waterchestnut
shrimp
enoki mushroom
spring onion
Chinese chives
Korean shredded red pepper

Ingredient list via FotoosVanRobin

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Send Food to Japan


Please consider joining me by making a donation to Samaritan's Purse to help the newly widowed and orphaned in Japan. Your gift of $20 can help to feed or clothe a tsunami victim.

"Working through their church networks, the aid our partners have distributed includes over 5,000 hygiene kits, 1,800 blankets, nearly 200 plastic tarps, 2,400 jerry cans, 500 buckets, hundreds of pairs of boots and socks, 73 boxes of diapers, and 36 boxes of milk."—Samaritan's Purse Read more...

Photos: mushi_king, adactio, Smaku, Fredzilla, mioi, feministjulie, FotoosVanRobin, Prettydaisies, FotoosVanRobin



Which Japanese dishes do you enjoy the most?