"RAMEN IS LIFE" or at least that's what I read on a plush-kitty that I saw at a store in Harajuku when we visited Tokyo.
Today I'll be taking a break from the more serious nature of my usual posts, to talk about one of my guilty pleasures: Ramen.
When I was first introduced to Ramen during my preteen years, it looked and tasted nothing like the hot bowls of euphoria that I can be found diving face first into today. No, back then it was simple; an orange package with some sort of flavoring labeled "chicken" that we would eat when nobody felt like going to the trouble of cooking a full meal. I didn't hate it back then, in fact there were sometimes when I really couldn't get the thought of that orange packet out of my head.
Little did I know that there was a whole world of gluttony somewhere that revolved around those wavy yellow noodles.
Fast-forward to today. 2016 is a beautiful time! You can find manifestations of Ramen popping up in our society all over the place. Thankfully some Japanese people came to America, saw the way we were eating it, and said "You know...that's not really how you're supposed to do it.". "Where are the eggs?" "Where are the onions?" "Where is the pork belly?" "Where is the stock?"
These are all valid questions. Ramen, as I've come to know it today, is a wealth of flavors and ingredients. IF you're looking for a 10 commandments of Ramen, I'm not sure if I could give you that. But, I have learned a few of the most important things that really can't be ignored when making a good Ramen:
-The Noodles- True Ramen should have the noodles boiled separately from the broth itself, and immediately rinsed in cold water to prevent sticking. The noodles are then set aside to be placed in the bowl right before serving. This way the noodles can absorb the flavor, without getting too soggy.
-The Broth- I'm going to be honest with you; if anyone ever said they knew the secret to achieving the perfect broth, they'd be lying. This is because there are so many different types and interpretations of what a ramen broth really is. What I can tell you is this: STOP JUST USING THE FLAVOR PACKET. A good broth should include a generous portion of pork, or beef stock, soy sauce, sesame oil, miso, or even types of creams sometimes. It all really depends on what type of flavor you're looking for. But trust me, your tastebuds will thank you if you can incorporate more than just that little silver pouch.
-The Toppings- Ok, I blame this one on my parents. Why didn't you guys ever tell me Ramen was supposed to have toppings?! Toppings have come to be one of the most important parts of Ramen in today's food culture. You might be able to find a variety of unique toppings at your local Ramen Shop, but the golden standard for Ramen has typically been: Seaweed, Pork belly, and a soft-boiled egg.
- Seaweed- Pretty simple, adds a distinctive salty flavor and the good news is you can usually find it in most grocery stores.
- Soft-Boiled Egg- I can't help you if you don't know where to buy eggs, but I can help you with that distinctive soft yolk. Simply put an egg in boiling water for 7 minutes, and then immediately put it in a bowl of ice water for 3 minutes. De-shell. Slice. Boom.
- Pork Belly- Good luck trying to find this in a typical grocery store. Try looking for it in your closest international market, or even a carniceria.
Josh's Top Ramen
(No Not THAT Top Ramen. Don't sue me plz)So let's say you're reading this blog and you tell me "Look Josh, Ramen sounds good, but I don't want to go to all that trouble. What could I possibly do??" Well sir, or madame, you could check out my 3 favorite Ramen spots in the city (If you live in Houston.).
#1.) Kata Robata- http://www.katarobata.com/
(Credit:Yelp)This is the real McCoy. At Kata Robata they serve up traditional-Japanese-Kick-You-In-The-Mouth Ramen. It is rich, filling, and I can't get enough of it. Sure they serve some of the softest, buttery Toro in the city, but you have to try that Ramen. Also, I recommend going on a night when they serve the special Ramen with a duck dumpling inside.
#2.) JINYA Ramen- http://jinya-ramenbar.com/
(Credit: Yelp)I have to admit that Jinya isn't as good as the previous entry on this list, but it makes up for it with atmosphere and variety. This California-based chain sets it's self apart by allowing patrons to customize their Ramen with any variety of toppings. They also have another of my new favorite Japanese treats, Takoyaki.
#3.) Samurai Noodle- http://samurainoodlehouston.com/
(Credit: Yelp)Sometimes, you just need a cheap bowl of Ramen really quickly. That's what you can find at Samurai Noodle, fast and friendly service. The Ramen may not be the best in the city, and sure they might insist on putting corn in every bowl, but they're cheap. The owner can also often be found working in the kitchen, which gives it a more personal touch.
This is just my list, there are plenty more that are in the city, and plenty more I still need to go try. Nevertheless, I want to encourage you that if you haven't given authentic Ramen a try because you still have nightmares that involve microwaves and college dorms, please go try some. You may just find that you don't know that old friend quite as good as you thought you did.
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