I’m not a big sushi eater, and I’m picky about some ingredients, so I was thrilled to find a ramen recipe that I didn’t need to modify too much. I make no claims about its authenticity, but it was delicious.
I cooked the pork in the InstantPot (30min on High), with slightly less water to stay under the maximum fill volume.
The only changes we’d make for next time are:
more of the sautéed vegetables
a bigger chunk of pork (it was so good we nibbled on it while I was cooking…)
make the broth a day ahead, to make straining and removing the fat a little easier
I’m trying to catch up with all the new awesome activity. @Mr_Happy waiting for you to open an intimate Japanese eating counter. I’ll be first in line. Feast for the eyes in the meantime.
My notes from the January “What’s For Dinner” thread at the about to be defunct Chowhound: “I used poached eggs, rather than soft boiled and homemade chicken broth from the freezer in place of the vegetable broth. Dry udon from the pantry. I am sure it is that much better with fresh! We liked this, but not loved it. Use a very restrained hand with sesame oil at the end - with the butter, the whole thing becomes very rich and overwhelms the flavor of the soy broth (which was excellent!). Use way more black pepper than you think you need to (I used about 25 coarse grinds, but could have added more as much of it got washed off by the broth and ended up at the bottom of the bowl).”
I’ve made the recipe for potato salada from Japanese Soul Cooking by Tadashi Ono and Harris Salat a few times and it’s good. Found an adaptation online here.
Justonecookbook also has a recipe I’ve made a few times.
Not much to it, I think the common elements that make it different vs an American potato salad is using Kewpie mayonnaise and also the texture of the potato which is almost like a mashed potato.
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