【LA life day 12: The Tonkotsu Ramen that connects the past, present and future】
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Tonkotsu Ramen always reminds me of middle school– there’s a nice little ramen place near my school and I went there after the summer classes with my classmates almost every day. The Tonkotsu Ramen there was so creamy, rich, and flavorful– it was definitely the highlight in the dull middle school years.
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I have never had Tonkotsu Ramen after I turned vegan. The essence of the Tonkotsu Ramen lies in the broth– bones are cooked at a rolling boil for a long period of time until the collagen dissolves into gelatin that adds richness to the broth. My landlord's happy face when describing the taste of her Tonkotsu Ramen inspired me to search for vegan Tonkotsu Ramen recipes– and I had a fruitful discovery! I found that kombu and shitake mushroom boiled in vegetable stock makes perfect soup base– it adds umami and extra depth to the broth. To create the richness and creaminess, we use oat milk and mix it with sesame paste– this creates a subtle sweetness and savoring nuttiness to the soup!
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On a chill Saturday afternoon, I invited my friend to try out this Tonkotsu Ramen recipe with me. We weren't able to get kombu and shitake mushrooms in the grocery stores here in LA, but we found a secret ingredient that works wonders– the fermented bean paste. The fermentation process adds depth to the umami and blends harmoniously with the oat milk, creating a savoring sensation when you sip the noodles.
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We drizzled hot chili oil on top of the ramen for seasoning. The moment the chili oil diffuses into the soup, suddenly I was back in the little ramen place again– it is strange how your sense of smell roots deep inside your memory lane once you allow your mind to return into the grooves which lead back.
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School starts tomorrow and I can literally feel the butterflies in my stomach, yet it's exciting to be able to talk to my professors and classmates face to face after COVID has distanced us for so long. Walking around the campus, the back to school vibe energizes me and I think I am ready for a brand new start!
同時也有17部Youtube影片,追蹤數超過23萬的網紅papadesuyo777,也在其Youtube影片中提到,松屋の朝食メニューのふあとろ玉子のあんかけ朝ごはんの作り方の動画です ミニ牛皿、お新香、味噌汁も作りました! 今回は簡単にほんだしを使いました チャンネル登録はこちらから https://www.youtube.com/user/papadesuyo777 レシピ:https://cookpa...
「how to use kombu in soup」的推薦目錄:
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- 關於how to use kombu in soup 在 Brian 布萊恩 Facebook 的最佳解答
- 關於how to use kombu in soup 在 Youtube Smart Travel Facebook 的最佳解答
- 關於how to use kombu in soup 在 papadesuyo777 Youtube 的最佳解答
- 關於how to use kombu in soup 在 ochikeron Youtube 的最佳解答
- 關於how to use kombu in soup 在 ochikeron Youtube 的最佳解答
how to use kombu in soup 在 Brian 布萊恩 Facebook 的最佳解答
Soupstar The Kitchen-星高湯廚房's 的聖誕節餐menu裡面想吃哪一道菜呢? 留言跟我說~
Which of these dishes from @soupstar_the_kitchen ‘s new Christmas Menu do you want to try the most? Comment and tell me~
👇English at the bottom of each paragraph👇
昨天很高興也很感謝被邀請去星高湯提早試吃他們的聖誕節餐. 在這麼冷的一天享受這種美味的餐點真的很療癒! 因為今年大家都忙碌所以帥氣的主廚Rocco今年想用食物帶大家吃喝玩樂. 這個menu的每一道菜都有一些小驚喜跟娛樂,所以吃完這個餐就會覺得剛走了一圈遊樂園. 今年年底百分百推薦大家有聚會的話可以跟自己身邊的親朋好友去嚐嚐看~ 頂級服務生小島也很用心幫我介紹每道菜的創意概念,謝謝!
Yesterday, I was happy and grateful to have been invited to try Soupstar’s Christmas Menu early. On such a cold, rainy day, enjoying such a wonderful meal with so many amazing flavors was really therapeutic. Since this year we’ve all been really busy, the chef’s idea was to use food to take diners on an enjoyable cullinary adventure. Each item on the menu has its own little surprise waiting for you, so by the end of the meal, you truly feel like you’ve just gone through a theme park of flavors and textures. If you have any end-of-year events coming up, I completely recommend considering enjoying this meal with those you hold dear.
前面的野菇花園低溫熟成土雞湯讓我忘掉外面濕濕冷冷的天氣. 裡面也有四種野
菇跟嫩嫩的雞腿肉. 很好喝~
To start, the Mushroom Garden Slow-Cooked Chicken Soup made me forget the cold, wet weather outside. In it, you find four kinds of mushrooms as well as super tender chicken leg meat.
金棗紫米血糕沙拉雖然叫做米血糕但是裡面都沒有血! 還有~ 裡面也藏著一個巧克力的醬! 我吃過最特別的米血糕! 旁邊也配一個混合蔬菜沙拉跟檸檬沙拉醬. 米血糕很creamy再配輕爽的沙拉是很剛好的搭配.
While the Golden Date “Blood” Cake is called “Blood Cake”, there’s actually no blood in it at all! In fact, there’s even a chocolate sauce hidden in there! It’s got to be the most special “blood cake” I’ve ever tried. The wild greens with a light lemon dressing that accompany it struck a great balance with the creamy, rich cake.
昆布紅茶煙燻紅甘配茂谷柑山粉圓凍真的是很多層次的一道菜. 這一盤真的吃到人生中的酸甜苦辣. 每一口像是經歷一趟特別的冒險旅程.
The Kombu Black Tea Smoked Amber Jack With Taiwan Orange Jelly was an amazing dish that had a truly multi-layered flavor profile. This one little play gives you a great taste of all of life’s different flavors. Each bite felt like an adventure to see what flavors you’d find next.
小王子蝦球紫蘇梅干青木瓜串檸檬薄荷醬很特別! 超下嘴的! 是這個蝦球外面有一層王子麵裡面的蝦肉美味到爆!
The Little Prince Shrimp Balls, Plum With Green Papaya And Lemon Mint Sauce were so special! I wanted to keep eating those forever! The name comes from the creative use of the Taiwanese Prince Noodles on the outside which are deep-fried and add an amazing texture.
玉烤玉米餅 豬皮爆米花小米粥堅果奶油有讓我想到我們美國常吃的玉米餅但是比我們吃的薄很多所以不會膩. 配上面的小米粥跟跟豬皮還有堅果醬又是一個很美好的搭配! 有鹹有一點微甜~
The Fresh Corn Biscuit With Chicharron And Chestnut Butter reminded me of our American cornbread, this biscuit was much thinner, so it wasn’t as filling as ours. Together with the millet porridge (grits) and chicharron and chestnut sauce on top, the flavors of this dish were amazing together. A great mix of slightly sweet and salty.
想到威靈頓我當然現象的牛肉,所以看到這個用魚排做的我非常好奇. 當我看到菜單上有威靈頓煙燻魚排跟烏斯特醬汁我覺得漂亮到我不太想吃,但是吃了一點都沒有後悔因為從外面的皮到裡面的香菇陷還有裡面的魚排都烤得非常完美. 配仙女番茄的烏斯特醬汁真的有一種美好的平衡
When I think of Wellington, of course I first think of Beef Wellington. So, when I saw the Smoked Fish Wellington With Worcester Tomato Sauce I was very curious. When it arrived, I almost didn’t want to cut into it because of how beautiful it was. However, after digging in, I didn’t regret it one bit! That’s because from the beautiful crust to the mushroom filling to the Mackerel inside, everything was cooked to perfection. Enjoying it with the sweet tomato Worcester sauce brought a lot of amazing flavors together.
愛吃巧克力的我也愛上最後來的巧克力小宇宙拼盤. 三種巧克力小甜點. 一個薄荷松露、一片醃百里香還有很特別的糖漬橙片巧克力還有一個迷迭香巧克力慕斯林奶霜. 每一種的巧克力跟其他味道配得很厲害~
As a chocoholic, I immediately fell in love with the Cacao Universe dessert plate with its three chocolate sweets: a mint chocolate truffle, a chocolate-dipped candied thyme orange slice, and a phenomenal rosemary chocolate cream puff. Each one brought chocolate together with an unexpected spice in a way that was just incredible!
#布萊恩 #2分之一強 #2分之一強型男 #taipei #taiwan #delicioustaipei #delicioustaiwan #fusioncuisine #美食 #台北 #台灣 #台北美食 #東區 #東區美食 #創意料理 #instafoodie #foodie #taiwanfoodie #大推薦 #雞湯 #米血糕 #巧克力 #金棗 #紅甘 #茂谷柑 #蝦球 #王子麵 #玉米餅 #豬皮 #威靈頓
how to use kombu in soup 在 Youtube Smart Travel Facebook 的最佳解答
#木通果 #鰹魚湯包 #agf日本咖啡 #東京淺草雷門Ozeki超市 #KaminarimonGate #ozekiAsakusa #日式超市 #淺草平價旅館 #東京淺草酒店推薦 #日本超市採購推薦清單 #akebi
Hello大家好, 我係呀Tsar Hello, everyone.
今次為大家介紹東京淺草雷門斜對面的Ozeki平價超市 I will introduce Ozeki supermarket opposite to Kaminarimon Gate in Tokyo Asakusa.
產品種類相當豐富, 快啲來看看今日的五大必買, Are u ready? Their product range is quite rich, so take a look at today's top 5 best buy, Are u ready?
第一必買, 木通果,或者日文akebi, 外型相當特別 The 1st best buy is akebi with unique appearance.
木通果喺 開花的季節會釋出朱古力的香氣 This fruit will release the aroma of chocolate during the flowering season.
外表紫色嘅木通果, 裏面白色肉十分甜滑 Outer skin is purple while white meat inside is very sweet and fleshy.
味道有點似椰子, 一般人不會食皮 The taste is a bit like a coconut. Usually people don't eat outer skin.
其實在日本東北料理中, 經常將皮外殼炸成一道菜 In fact, in the northeastern Japanese cuisine, the skin shell is often fried into a dish.
即使你未必會這樣做, 但是能夠知道別人的飲食文化 Even if you don't eat, you learn the food culture of others.
都是可以增廣見聞, 這種水果優點亦都好多 It can widen your knowledge and the fruits have a lot of advantages.
含豐富的維他命C、葉酸、鉀和食用纖維,有清火利尿、敗毒抗癌等功效, Rich in vitamin C, folic acid, potassium and dietary fiber, it has the effects of cool down inner body heat, diuresis, detox and anti-cancer.
消除色斑、美白皮膚方面亦表現不俗。It also performed well in eliminating pigmentation and whitening skin.
木通自然成熟期一般為 9 月下旬至 11 月下旬。 The natural maturity of Akebi is generally from late September to late November.
由於它們產量不多, 所以有可能有些日本人都不知道有這種水果 Because they don’t produce much, it’s possible that some Japanese don’t know about this kind of fruit.
但它的價錢不算很貴, 一包三個198 Yen, 即是十四港元 But its price is not very expensive, a pack of 3 charging 198 Yen, i.e 14HKD
下次去日本,如果你見到,記得買回家試試 Worth to buy 1 for your next visit to Japan.
第二必買, 鰹魚湯包, 高湯是日本料理之中一個好重要的角色, The 2nd best buy is dashi stock powder pack which play a main role in Japanese cuisine.
主要使用昆布、鰹魚、小魚乾等食物經過長時間熬煮而成。Main ingredients such as bonito fish, kombu kelp seaweed n small dried fish stew for long time.
為了方便快捷, 聰明的日本人當然會推出袋裝高湯包 For convenience, smart Japanese will of course launch a soup podwer packing.
每次放一包湯包落去煮食, 幾分鐘就可以整到一個完美的鰹魚高湯湯底 Every time you drop a bag to cook, you can get a perfect Dashi in a few minutes.
用完即棄, 平日返工咁忙, 冇可能花太多時間去淆製一煲湯 Disposable! How can I afford the time to boil such a dashi with tons of workload in work.
我在家煲湯都是大約一星期一至兩次 I usually spend 1 or 2 times a week for boiling soup at home.
有了這個湯包, 實在為大家在廚房帶來太多方便啦 With this product, it is really convenient for everyone in the kitchen.
它還可以用嚟煮餸、炒菜、煲湯,用嚟調味一樣得 It can also be used to cook dishes, stir-fry and broth.
不用只懂得用雞粉, 一於換下新口味啦 Don't just use chicken stock powder, give yourself more options.
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DHA係2,850mg, EPA係2,090mg, DHA同EPA 主要係對眼和記憶提供營養 DHA is 2,850mg, EPA is 2,090mg, DHA n EPA provide nutrition for eyes and memory.
保存期為三年, 無論是放落公仔麵,抑或做三文治,相當方便 The 3 years for storage peroid. Super convenient whether it is eat with instant noodles or sandwiches.
大家又對日本的食品又多了少少認識啦, 下次去日本, Does everyone learn little more of the Japanese food today?
是否又多個選擇呢?記得留表情符號以示支持 More options for your next visit to Japan. Remember to give me an emoji
我哋下一條片講妝藥好嗎 Shall I talk about drugs and cosmetics next time?
約定你, 下一條片再, 88! Remember our date and with that said until next time, 88.
請用片右下角調4K睇片。
http://yt1.piee.pw/MZCNC
how to use kombu in soup 在 papadesuyo777 Youtube 的最佳解答
松屋の朝食メニューのふあとろ玉子のあんかけ朝ごはんの作り方の動画です
ミニ牛皿、お新香、味噌汁も作りました!
今回は簡単にほんだしを使いました
チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777
レシピ:https://cookpad.com/recipe/6557258
ブログ記事:https://ameblo.jp/cooking-s-papa/entry-12642638814.html
ふあとろ玉子のあんかけご飯(1人分)
玉子:1個
ほんだし:小さじ1/2
醤油:小さじ2
片栗粉:小さじ1
水:140㏄
ご飯:200g
ミニ牛皿(3人分)
牛ばら肉:120g
玉ねぎ:1/8個
みりん:大さじ1/2
白ワイン:大さじ1
砂糖:大さじ1/2
醤油:大さじ1
すり下ろしニンニク:少々
ほんだし:小さじ1/8
水:40㏄
お新香
白菜:200g
人参:10g
昆布:1g
塩:小さじ1/2
砂糖:小さじ1/2
ほんだし:小さじ1/2
味噌汁(3人分)
水:600㏄
ほんだし:小さじ1
味噌:大さじ2
揚げとわかめ:適量
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Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/
チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。
How to make Fluffy and creamy egg over rice.
It is very popular breakfast menu at Matsuya.
Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777
Recipe in Japanese:https://cookpad.com/recipe/6557258
Report in my blog:https://ameblo.jp/cooking-s-papa/entry-12642638814.html
Fluffy and creamy egg over rice(for 1 serving)
1 egg
1/2 tsp Hondashi
2 tsp soy sauce
1 tsp potato starch
140 ml water
200 g cooked rice
Mini Gyusara(for 3 servings)
120 g sliced beef rib
1/8 onion
1/2 tbsp mirin
1 tbsp white wine
1/2 tbsp sugar
1 tbsp soy sauce
some grated garlic
1/8 tsp Hondashi
40 ml water
Oshinko
200 g Chinese cabbage
10 g carrot
1 g kombu
1/2 tsp salt
1/2 tsp sugar
1/2 tsp Hondashi
Miso soup(for 3 servings)
600 ml water
1 tsp Hondashi
2 tbsp miso
some Aburaage, Wakame seaweed
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how to use kombu in soup 在 ochikeron Youtube 的最佳解答
Dango Jiru or Dago Jiru is a Traditional dumpling soup from many prefectures in Japan. Depending on prefecture, it is called differently. For instance in Ōita it is called Dango Jiru and in Kumamoto it is called Dago Jiru, etc... The shape of dumplings differs from house to house. Some people take time to stretch out the dumplings into long Udon-like noodle shape. Some people make it into flat round shape. Some people just tear it into the soup. Moreover, some people put chicken and vegetables. Most people use Taro potato, Daikon radish, and Gobo (burdock root) but they are not a must. Please take it easy and try it out in the way you like!
Fun to make with kids as well 😉
FYI: You can use any Dashi product. I used this one.
RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)
https://amzn.to/31o8bx8
More Miso Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlS72KCwJtzEt18L9i15ghq
More Vegan/Vegetarian Recipes:
https://www.youtube.com/playlist?list=PL48C66C28F219193C
More Soup Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo
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How to Make Dango Jiru (Dumpling Miso Soup) Vegan Recipe
Difficulty: Easy
Time: 30min
Number of servings: 2~3
Ingredients
1 US cup (120g) all purpose flour
1/4 tsp. salt
1/4 US cup (60ml) water
200g (7oz.) potato (taro potato)
50g (1.7oz.) carrot
50g (1.7oz.) Shiitake mushrooms
2.5 US cup (600ml) water
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder https://amzn.to/31o8bx8
2 tbsp. Awase Miso
chopped green onions
Directions:
1. Let's make Dango first. Put flour and salt in a bowl. Add water little by little then mix well. Make a bite-size Dango (small flat round dumplings) then cover with damp cloth and rest while cutting vegetables.
2. Quarter slice potato. Half slice carrot. Remove the stems and slice Shiitake mushrooms.
3. In a large pot, put water and Dashi. Add vegetables and cook on medium for about 7 minutes until soft.
4. Add Dango and cook on medium for about 5 minutes until cooked through.
5. Stop the heat and add Miso (dilute with cooking liquid). Then cook for a few seconds (do not boil over) until hot.
6. Serve in a bowl and garnish with chopped green onions.
レシピ(日本語)
https://cooklabo.blogspot.com/2020/09/DangoJiru.html
---------------------------------
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how to use kombu in soup 在 ochikeron Youtube 的最佳解答
Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍
Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.
Simple yet delicious, typical kids' meal as well 😋
How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls
Tempura Sides:
https://youtu.be/-f4s8-5oHiQ
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Kakiage Tempura (Japanese Vegetable Fritters)
https://youtu.be/jDoA27ChDcQ
Egg Tempura
https://youtu.be/y0D8nfsZMS8
Other Udon Dishes:
Kamaage Udon:
https://youtu.be/-f4s8-5oHiQ
Nabeyaki Udon:
https://youtu.be/Ae1aPdtdYqQ
Nagasaki Chanpon Udon:
https://youtu.be/EBHuG84A-FM
Udon Gyoza:
https://youtu.be/i5G6RyNEGmA
Halloween Mummy Ebi:
https://youtu.be/5J_HeKJM4JI
---------------------------------
How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe
Difficulty: Very Easy
Time: 20min
Number of servings: 2
Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like
Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi - https://amzn.to/3ca6ypI
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.
I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍
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レシピ(日本語)
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
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