To start off today’s post, I’m going to take a little time to talk about this awesome app called TalkToChef. It’s a service that allows readers like you to connect with the chefs and cooks behind the blog, allowing you to ask any food-related questions you may have. Sometimes the dish isn’t as simple to prepare as you thought and you need help creating the meal. Well with TalkToChef, you can now ask the person who created that recipe any questions you have. How amazing is that? Check them out here!
Now for the news… I’m very happy to announce that in just a couple days I will be heading off to Japan! It will be my first time visiting the country, one that I have always wanted to explore. Two weeks wandering the streets of Tokyo, Kyoto, and Asakasa, trying every food I see and soaking in the culture…words cannot express how excited I am. In anticipation of my vacation, I am making my last post before I leave one of Japanese cuisine. This dish is actually inspired by my last visit to New York where a vendor was selling grilled unagi on noodles. Charred to perfection, the dish was one of the favorite meals I tried that entire weekend. Here is my recreation of cold ramen noodles with broiled unagi.
**Helpful tips and common mistakes
Ever since I was young, I have loved unagi. The Japanese bbq sauce smothered on the charbroiled seafood always had a special place in my heart. I took that beloved unagi and topped it on cold ramen noodles, another Japanese staple, drizzled more of that savory unagi sauce and finished it with a poached egg. How can you go wrong with a dish like that?
Start by making the unagi sauce. Sure you can buy the sauce already made but if you have the ingredients to make it, it can be done in a cinch. Just combine the ingredients and let it simmer until reduced and thickened.
Next, cook the noodles. It’s important to purchase fresh noodles as opposed to the dry ones. With fresh noodles, the texture is chewier while dry ones can easily become overcooked and too soft. After the noodles have cooked to al dente, drain and wash in ice cold water. Soaking it in cold water will stop the cooking process and allow the noodles to stay al dente.
Now if you have a spiralizer, you can take the next step and create cucumber noodles. I find English cucumbers are excellent for turning into noodles because of its length and thickness. Optimally, you want a cucumber that is at least 1.5 inches in diameter. Don’t bother peeling the vegetable since the peel adds a bit of crunch that is desirable in the dish. Pat the noodles dry after spiralizing to soak up some of the excess moisture. If you don’t have a spiralizer, simply cut the cucumbers into 1 inch strips.
Chop the green onions, cut the nori and get your water ready to poach the eggs.
While poaching the eggs, broil the unagi for about 5 minutes or until heated through.
Toss the noodles both ramen and cucumber together. Top with the unagi, egg, nori and pickled ginger and finish with more unagi sauce. Cut into that egg and enjoy! Although this cold ramen noodle with grilled unagi isn’t a classic Japanese dish, it still makes it on the list as one of my favorite dishes!
Now off to Japan I go! Stay tuned for posts when I return revealing the wonderful foods I am bound to discover.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.