Ramen – Norecipes - Elevating Everyday Meals

Crispy Ramen Chips

Marc Matsumoto — Sun, 31 Jul 2022 16:04:01 +0000

Crispy Ramen Chips These fried Ramen Chips are an umami-packed savory snack that turns curly instant ramen into addictive crispy noodles that can be eaten like potato chips. They'll last for weeks in a sealed container, and you can break them into smaller pieces; add some peanuts, almonds, cashews, or macadamia nuts to make for...

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Spicy Tantanmen

Marc Matsumoto — Sun, 21 Nov 2021 13:28:20 +0000

Tantanmen Ramen (担々麺) Tantanmen is a local Japanese variant of Sichuan Dan Dan Noodles. It was originally created to cater to Japanese tastes, but it's developed into its own subgenre of ramen. These days, many Japanese noodle shops offer their own take, using their house broth as the base. The key to any great ramen...

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Tantanmen (Soupless)

Marc Matsumoto — Sun, 18 Apr 2021 14:14:44 +0000

Tantanmen (汁なし坦々麺 - Soupless Tantanmen) Tantanmen is a spicy variant of ramen that's based on Chinese Dandan Mian. It's traditionally made by infusing ramen broth with a spicy blend of chili oil and sesame paste. These days, a soupless variant called Tsuyunashi Tantanmen (literally "Tantanmen without soup") has gained popularity, especially during the warmer months...

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Ramen Egg (Ajitama)

Marc Matsumoto — Sun, 01 Nov 2020 14:25:20 +0000

Ramen Eggs (味玉 - Ajitama) With a soft jammy egg yolk and umami-packed white, a Ramen Egg is the cherry on top of a bowl of ramen. Although they're most commonly found atop a bowl of noodle soup, these flavorful Japanese soft-boiled eggs (known as Ajitama in Japan) are super versatile. They can be served...

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Ramen Carbonara

Marc Matsumoto — Sun, 30 Aug 2020 15:00:00 +0000

Almost Instant Ramen Carbonara Ramen Carbonara is a quick meal I've been making for myself since before ramen hacks were a thing. The idea is to use quick-cooking ramen and toss it together with a carbonara sauce made from egg yolks, cheese, and black pepper. Since I first posted about it, Ramen Carbonara seems to...

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Hiyashi Chuka

Marc Matsumoto — Sun, 16 Jun 2019 14:00:07 +0000

In Japan, where the ingredients, the colors, and even the temperature of a dish changes with the seasons, the hot sticky months of summer bring with them a whole host of seasonal dishes. Chilled dishes replace steamy hotpots, and whether it’s tofu, soup, or noodles, there’s a good chance you’ll find a cold preparation to...

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Shio Kakuni (Salt Braised Pork Belly)

Marc Matsumoto — Sun, 24 Mar 2019 15:58:49 +0000

What is Kakuni? Kakuni (角煮) literally means "simmered cubes," and is a dish hailing from the island of Kyushu in southern Japan. It's made by braising cubes of pork belly with aromatics such as ginger, garlic, and scallions until the meat is fall-apart tender. Most Kakuni is seasoned with a lot of soy sauce and...

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White Ramen Egg (Ajitsuke Tamago)

Marc Matsumoto — Sat, 31 Mar 2018 17:32:23 +0000

For my Ajitsuke Tamago, I usually like to use the braising liquid leftover from when I make Pork Belly Kakuni. While the liquid makes for an ultra-flavorful brine, it has one major drawback: you have to make kakuni before you can make the egg. That's why most recipes use a broth made from soy sauce,...

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Kale & Ramen Salad with Crispy Maitake

Marc Matsumoto — Sat, 29 Jul 2017 18:55:36 +0000

It's hot here in Tokyo, and the sweat-inducing humidity has the ability to envelop you like a shrinkwrap of damp heat. Normally, I'd have the air conditioning on full bore, or I'd hang up my chef coat and leave the cooking to others while I wait out the heat, but this year I'm saving up...

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Hokkaido-style Miso Ramen

Marc Matsumoto — Sat, 14 Nov 2015 22:03:30 +0000

Hokkaido, is Japan's northernmost island and was my home for my first 3 years back in Japan. With wide open pastures and coastal waters loaded with some of the best seafood in Japan, it's the landscape looks more European than Japanese, and as the field would suggest, it's also the breadbasket of Japan. Hokkaido is the largest producer of staples, like rice, wheat, corn, potatoes, and dairy products in Japan, and despite the large quantities produced, it's also among the best from a taste perspective.

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