Wednesday, March 13, 2013
Semi-Homemade Ramen & Brick Toast
I think it was Richard's idea to make tsukemen, a style of ramen where you dip the noodles into a flavour-packed soup. It ended up being ramen. We've been thinking about tsukemen ever since watching David Chang in The Mind of a Chef.
Richard made two soups: one with roasted chicken thighs and pork neck bones, and the other was made by mixing hon-dashi powder and soy sauce. They were made separately and mixed together in the end.
Toppings included menma (simmered bamboo shoots), soft boiled eggs, shiitake mushrooms, roasted seaweed sheets, pickled ginger, and green onions.
Despite being time-consuming, I'd like to try and actually make tsukemen with a side of Japanese-style chashu.
This was our lazy -- but awesome -- version of brick toast. Our dessert consisted of two slices of toasted T&T milk bread slathered with condensed milk.
Do I really need to say any more?