Roasted pork ramen noodle

A ramen restaurant opened in Boston recently.  It's really famous and popular so everyday so long line is in front of the restaurant.  Actually one of my friends was in the line over 3 hours!  I am sure it must taste good but can't wait for hours outside such a cold day (almost frozen...)

Still I want to eat ramen!  I went to ramen places one a week when I was in Japan but since I came to Boston, I've never been.  That's why I made ramen by myself with a roasted pork I made the day before yesterday.

Roasted pork ramen noodle (1 serve)

• 1 pack of ramen noodle
• pork soup stock from Japanese braised pork
• soy sauce
• chinese chicken soup stock
• braised pork
• seaweed sheet
• canned corn
• dried wakame seaweed
• menma
• green onion

1,  Soak dried wakame seaweed in cold water for the time package says.  Cut green onion into thin slices.  Cut Japanese braised pork into thick slices.

2,  Boil the pork soup stock and add soy sauce and chinese soup stock as much as you like.

3,  Boil the ramen noodle for the time package says.  Put boiled soba up to a colander then put in a ramen bowl.

4,  Pour the pork soup to the ramen bowl and place wakame, pork, corn, seaweed sheet, menma and green onion on the ramen noodle.

I was so surprised that it was close to the ramen I had at ramen places in Japan!  Perhaps, better than that..., haha:))  Anyway, it was nice to have ramen in a warm room such a cold day without long line!! 

Rice omelette with ume plum sauce

It seems I caught a cold yesterday because I was outside for long hours to see the regatta race.  When you catch a cold, what do you wanna eat?  For me, I get the urge to eat something mild and not so strong and salty.

The rice omelette today I made doesn't have strong taste but the more you chew it, the more flavorsome it becomes.  

When I made an Omu-rice (rice omelette),  I made an omelette and flavored rice separately but this time, I just mixed all ingredients of rice omelette and pan-broiled.  Even thought it's easy, the taste is great and complicated!!

Rice omelette with ume plum sauce (2 serves)

• 1/2 pound of cooked rice
• 3 eggs
• 2 Tbs of mayonnaise
• 1 Tbs of hijiki + 3 Tbs of water

Ume plum sauce

• 1 cup of water
• 1 tsp of dashi powder
• 3 pieces of ume plum
• 1 green onion
• 2 tbs of potato starch or corn starch + 4 tbs of water 

1,  Make ume plum sauce.  Cut a green onion into thin slices and Remove seeds from ume plum and chop into a past.  Boil water in a pan and add dashi powder, green onion and ume plum.  After that, add starch and water and boil until thick.

2,  Soak hijiki in water for 15 minutes of so.  Mix all ingredients of rice omelette except butter (This time I used Japanese anchovy but if you don't have it, that's totally fine)

4,  Heat a pan and 1 tsp of butter until butter melt and become light brown color.  After that,  add 1/2 of rice omelette ingredients and make omelette shape with spatula.  Make another omelets in this way.

5,  Place the omelette on at the plate and if you would like, you can tear seaweed seat and green onion

It has really deep and delicate taste.  Even if I don't have a cold, I want to eat it again!

Anyway, I'm gonna go to my bed hoping I can completely recover by tomorrow morning!  Have a good night :)

Chicken katsu sandwich

Recently it was often so cold and rainy in Boston but  was so beautiful and warm today!!  I had a bit of free time this afternoon so went to Harvard yard which was one of my favorite places in Boston.

Leaves has started changing their color.  Look!  So pretty!!  

Without hesitation, I had a sandwich for lunch outside!!

Chicken katsu sandwich

• 2 slices of breads
• 1 slice od chicken thigh
• panko
• 1 egg
• flour
• cabbage and carrot  (This time I just used a package of coleslaw without dressing.)
• tonkatsu sauce

• mayonnaise
• Japanese mustard

1,  Make a chicken katsu.  Remove white fat from chicken thigh and slice up it and add salt and pepper then leave for 10 minutes.  Dip it in flour and beated egg ordinary and add panko wholly.  Deep fry it in hot oil until both side become brown and knave it on a kitchen paper to remove extra oil.

2,  Mix mayonnaise and Japanese mustard as much as you like and spread it on one side of each breads.

3,  Cut cabbage and carrot into thin slices and put it on one side of a bread which you spread mustard and mayonnaise sauce.  Place the chicken katsu on vegetable and add tonkatsu sauce on it.

4,  Cover with another bread.  Wrap and put something heavy on it.  Leave it for 15 minutes and cut into half or 1/4 size.

I really enjoyed nice weather after a long time.  How many times can I have lunch outside this year??  Never enough!!

Ume shiso chicken katsu

My friend and I walked around the Boston common park tonight then saw so many people were walking with lighting ballon. 

It was a "LIGHT THE NIGHT WALK".  People were walking for encouraging cancer patients.  This event has taken place in America and Canada every year.

We got light balloons and joined the walk thinking about cancer and hoping that all patients could recover from cancer and get normal life.

It was a beautiful night and unforgettable experience.

Anyway, we walked a lot so when we got home, we were so hungry and wanted to eat something which made us energetic.  Today's dinner was the chicken katsu with ume plum and shiso leaves!!

Ume shiso chicken katsu (2 serves)

• 2 Slices of chicken thigh
• 4 pieces of shiso leaves
• 4 pieces of ume plum
• egg, flour and panko
• ground daikon radish
• ponzu

1,  Remove white fat from chicken thigh and slice up it and add salt and pepper then leave for 10 minutes

2,  Place shiso leaves and ume plum which was already removed seed and chopped into a paste on the center of the chicken and spread flour which was mixed with a bit of water as a glue

3,  Dip it in flour and beated egg ordinary and add panko wholly

4,  Deep fry it in hot oil until both side become brown

5,  Cut into bite-sizes and place on a plate then add ground daikon radish on the top of chicken katsu

6,  Add some ponzu when you eat if you would like

I already mentioned that ume plum has a lot of citric acid so makes you recovery from fatigue when I made Daikon radish salad with ume plum dressing. Tonight we really thanked umeboshi for their work again!  We need you!!

Anyway, I am so sleepy right now...  I should have done exercise more...  Have a good night☆

Chicken cream stew -miso flavor-

It was rainy day and so chilly today.  I went to around the Boston common park for meeting my friend who came from Japan and I really respected.

I saw leaves turning yellow gradually.  I heard that Boston's autumn tints was so beautiful!  I feel kind of sorry about ending summer but am looking forward beautiful autumn.

When it's cold, I get the urge to eat a cream stew because it makes me warm up well.  Tonight I made it with miso.  Maybe you are surprised that I add miso to cream stew but actually miso go well with dairy products like milk and cheese.  You should try!  I am sure you will be impressed the deliciousness!!

Chicken cream stew -miso flavor-

• 2 slices of chicken thigh
• 1 potato
• 1 onion
• 1 carrot
• 1 Tbs of olive oil
• 3 cups of whole milk
• 1〜2 Tbs of miso
• 3 Tbs of milk (☆)
• 3 Tbs of flour (☆)
• a handful of cheese

1,  Cut chicken thigh, potato and carrot into bite-size and onion into thin slice

2,  Heat a deep pot and olive oil until quite hot and stir-fry onion

3,  After onion become soft, add chicken thigh and stir-fry until light brown

4,  Add potato and carrot and stir-fry quickly

5,  Add milk then cover a pan and boil with low fire skimming the scam until potato and carrot become soft

6,  Add miso bit and bit

6,  Mix (☆) in a small cup and add to the stew bit and bit and boil until thick then add cheese

It made me so warm!  I will definitely make cream stew from now on, especially in winter!

I would like to take this opportunity to say thanks for my friend who I met today.  You encouraged me a lot so I decided to do my best for my dream even if it is really tough.  I hope you could enjoyed Boston and will come again soon!  See you again in Boston or maybe Okinawa!!

Good luck and thank you from my bottom of my heart!!  Take care of your self :))

Diced beef steak with Japanese mushroom sauce

I remarked that it had passed over one month since I started writing this blog and beside I could do daily update!!  I was so glad and wanted make something special for celebration.  For me, speaking of celebration,  I can imagine beef steak at the very beginning.  So I made beef steak tonight as a celebration dinner tonight.

Diced beef steak with Japanese mushroom sauce (2 serves)

• 3/4 of beef rib for steak
• salt
• papper
• canola oil

Japanese mushroom sauce

• 1 pack of oyster mushroom
• 1 Tbs of butter
• 1 Tbs of fried garlic
• 1 Tbs of tamari-soy sauce
• 2 Tbs of mirin
• 1 Tbs of butter
• salt
• pepper

1,  Leave the beef rib from the fridge to bring back to room temperature and cut into diced cubes and add salt and pepper 

2,  Add canola oil to a pan and heat with high fire until you can see white smoke

3,  Add cut stakes to the pan and leave about 1 minute

4,  Turn upside down and grill another side about 1 minute and stir-fry quickly then remove to a plate

5,  Add 1 Tbs of butter and fried garlic to same pan and heat with medium fire

6,  Add cut oyster mushroom and stir-fry quickly

7,  Add tamari-soy sauce and mirin and stir-fry and then turn down the heat and add butter and stir-fry again until butter melt

8,  Season the sauce with salt and pepper

Thank you for reading my blog everyday.  Absolutely I could not have done upload everyday without you.  I know I made a lot of troubles but thank you so much for your corporation.  I really appreciate you.  I am writing everyday from now on as has been the way until now for you and me!!

Thanks and love all you guys♡

Easy curry doughnuts

One of the popular Japanese bakery is a curry doughnut (called curry-pan).  I went to a Japanese grocery store last weekend and saw a curry pan then remembered I used to eat it when I was in Japan.

It taste really good even when eaten cold but if you eat it when just made I am sure it can be amazing and you will be so impressed!!

Unfortunately, it is kind of big deal to make curry doughnuts because you need to make curry, bread dough and that deep-fry it!!  Actually when I made curry doughnuts, it took more than 4 hours since I had to wait for rising.  It was fun but I don't want to do same thing very much now...

That's why I was thinking if I use just sandwich loaf I already have and chicken curry I put in the freezer for curry doughnuts, I can eat free made curry pan any minutes now!  It's gonna be great idea I think!!

Easy curry doughnuts

• 2 slices of sandwich loaf
• 2〜3 Tbs of chicken curry (Leave in the fridge over 1 hour)
• an egg
• panko
• canola oil

1,  Cut crust and roll out the sandwich loaf without crust

2,  Put curry between slices of bread and push the edge with fork strongly to close the joint

3,  Dip it in egg and then add panko wholly

4,  Put canola oil in a pan as much as cover surface of the pan and heat wit medium fire until panko make sound of splutter and small babble

5,  Add the curry doughnuts and pan-fry until the edge become brown

6,  Turn upside down and pan-fry another side until brown

It took about 20 minutes to make it!  It was so easy but still taste like real curry doughnuts!! I was so impressed and also my friend too and he said its hard to believe that I made the curry doughnuts from just sandwich loaf!

Anyway, we were so happy to have fresh made curry doughnuts!!

By the way,  he made a curry doughnuts don like Katsu don because he really loved both curry doughnuts and Katsu don.  It's way too funny!!  I don't know if it tastes good but for me it sounds kind of gross... It seems like I should make a katsu don for him sometime soon!!

↓↓These are pictures he took and sent me of the cooking process of curry doughnuts don.

Looks completely Katsu-don!!!!

☆☆Related recipe☆☆

Chicken curry