Not Crappy Ramen, Egg Nightmares, & Seraphic Wheat Follicles

Days Without Ramen: 0.

As you may have read in my previous post, I’ve eaten half my weight in instant ramen in the last few months.  To quit torturing my kidneys, I’ve since switched to cooking my own, homemade ramen thanks to my two favorite chefs at japanesecooking101.com.  This was my first attempt at making it since starting to blog regularly.  How did it go?

Husband:  “You’re my new favorite restaurant.”  What a turnaround from the Egg Salad Incident!  I think I’ve finally lived that down.  Achievement Unlocked!

The ramen is trickier to make than the okonomiyaki, as it takes careful timing and preparation, but it’s still an overall easy recipe.  First, take the biggest fuggin’ pork loin you can find, salt the shit out of it, wrap it in plastic wrap, and let it sit overnight in the fridge.  Then, take that pig along with some fresh ginger, garlic cloves, and green onion, put it in a pot with some water, bring it to a boil, skim the scum, lower the heat, put a lid on it, and let it simmer for an hour and a half to two hours.  Take out the pig and set aside, then strain your delicious broth into another pot.  Add soy sauce, sake, and sesame oil, and keep it hot while you prep your ass off in Phase Two.

Chop up a boatload of green onions, wash some bean sprouts, slice that pig, and soft boil some eggs.  I didn’t bother with the eggs this time, a mistake I will not make again.  Don’t skip the egg.  It will haunt your dreams.  I did, however, fry up my pork slices, something my girls didn’t mention in their recipe.  Do it.  I also seasoned them a bit with my buddy Lawry’s Seasoned Salt.  Another wise choice.

Make sure aaaall this shit is ready before you start boiling your noodles.  My girls at JC101 (I’m making that a thing now) searched high and low for legit ramen noodles outside of Japan, and what they found works best is… wait for it… fresh angel hair pasta.  That’s right.  Italians bring it home for the best substitute ramen noodles.  Boil those seraphic wheat follicles with some baking soda, being sure not to let it boil over.  These cherub cells cook quick, so be ready with a strainer in the sink.  Once they’re done, throw that shit together and BOOM!  Ramen!

Now we have ramen for days, and I couldn’t be happier.  And not crappy ramen — badass, legit-as-you-can-git homemade ramen.  Here’s the recipe I used.

I’m looking forward to trying more recipes from JC101, and I’ll be sure to post about how it goes. If you give this recipe a try, Leave a Reply and let me know how it went!

Now, I’m gonna go play Mass Effect.  Claire out!