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 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. 

cold ramen with unagi

cold ramen with unagi

cold ramen with unagi

Cold ramen noodles with grilled unagi
Serves 2
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Total Time
30 min
Total Time
30 min
643 calories
93 g
185 g
18 g
21 g
8 g
422 g
5479 g
30 g
0 g
9 g
Nutrition Facts
Serving Size
422g
Servings
2
Amount Per Serving
Calories 643
Calories from Fat 164
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 185mg
62%
Sodium 5479mg
228%
Total Carbohydrates 93g
31%
Dietary Fiber 4g
15%
Sugars 30g
Protein 21g
Vitamin A
11%
Vitamin C
12%
Calcium
10%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Unagi sauce
  1. 1/2 cup soy sauce
  2. 1/4 cup mirin
  3. 1/4 cup granulated sugar
Remaining ingredients
  1. 2 packets cold ramen noodles
  2. 1 English cucumber, 1.5 inches in diameter
  3. 8 ounces unagi
  4. 2 tbsp pickled ginger
  5. salted nori cut into strips
  6. 1/4 cup chopped green onions
  7. 2 poached eggs
Instructions
  1. Prepare the unagi sauce. Combine soy sauce, mirin and sugar in a medium saucepot. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until slightly thick.
  2. Meanwhile, cook noodles according to directions, until al dente. Drain and immediately submerge in ice cold water. Drain and set aside.
  3. Using a spiralizer, turn cucumber into noodles. Alternatively, cut cucumber into 1 inch strips.
  4. Preheat broiler to medium-high. Place unagi on lined baking sheet and broil for 3-5 minutes or until heated and slightly charred. Remove from heat and cut into bite size pieces.
  5. Toss noodles with cucumber and unagi sauce. Assemble dishes. Place noodles into two bowls. Top with unagi, pickled ginger, nori strips, green onions and poached egg. Finish with more unagi sauce. Serve.
beta
calories
643
fat
18g
protein
21g
carbs
93g
more
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**Helpful tips and common mistakes

Ever since I was young, I 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.

cold ramen with unagi

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.

cold ramen with unagi

Chop the green onions, cut the nori and get your water ready to poach the eggs.

cold ramen with unagi

While poaching the eggs, broil the unagi for about 5 minutes or until heated through. 

cold ramen with unagi

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!

cold ramen with unagi

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

 

 

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