I haven't done anything interesting cooking-wise in a long time--but I have been absolutely desperate to have some delicious ramen. This desire was further spurred by the episode of _No Reservations_ where Bourdain travels to Hokkaido.
So I quickly concocted a poor man's quickie version of Hokkaido Butter Corn Ramen for dinner, and I thought it was a success. The broth is rich and flavorful, especially given the quick preparation. I wish I would have used better noodles, but that is easy to fix next time.
Oh, and I have no clue if this tastes like the real thing, but I'm nowhere near Hokkaido or anywhere that serves decent ramen.
Low Rent Hokkaido Butter Corn Ramen
All amounts are approximate, I just eyeballed everything.
4 cups water
1/2 cup white miso paste (I used Westbrae brand)
1/4 cup (probably less) Nong's Khao Man Gai sauce (kind of a garlicky soy ginger flavor)
1 ear of fresh corn kernels
2 Tbsp chopped chives
1 Tbsp unsalted butter
1 package of cheap instant ramen noodles (I would use better noodles next time)
Small handful of smoked beef tri-tip, thinly sliced (this is what looked good & was available from the deli counter--already cooked)
1. Bring water, miso paste, and Khao Man Gai sauce (or similar) to a simmer. Check in on how the flavor is tasting to you as it simmers--adding more miso/sauce or letting water evaporate to develop a taste that suits you.
2. Once the broth is tasty, add in the chives, fresh corn, and noodles. Cook for a few minutes over low heat, and then add the butter and meat. Continue cooking over low until the noodles are ready.
So I quickly concocted a poor man's quickie version of Hokkaido Butter Corn Ramen for dinner, and I thought it was a success. The broth is rich and flavorful, especially given the quick preparation. I wish I would have used better noodles, but that is easy to fix next time.
Oh, and I have no clue if this tastes like the real thing, but I'm nowhere near Hokkaido or anywhere that serves decent ramen.
Low Rent Hokkaido Butter Corn Ramen
All amounts are approximate, I just eyeballed everything.
4 cups water
1/2 cup white miso paste (I used Westbrae brand)
1/4 cup (probably less) Nong's Khao Man Gai sauce (kind of a garlicky soy ginger flavor)
1 ear of fresh corn kernels
2 Tbsp chopped chives
1 Tbsp unsalted butter
1 package of cheap instant ramen noodles (I would use better noodles next time)
Small handful of smoked beef tri-tip, thinly sliced (this is what looked good & was available from the deli counter--already cooked)
1. Bring water, miso paste, and Khao Man Gai sauce (or similar) to a simmer. Check in on how the flavor is tasting to you as it simmers--adding more miso/sauce or letting water evaporate to develop a taste that suits you.
2. Once the broth is tasty, add in the chives, fresh corn, and noodles. Cook for a few minutes over low heat, and then add the butter and meat. Continue cooking over low until the noodles are ready.
