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Ramen and Gyoza

Book by Tetsu Kariya · 1 quotes · Ramen, Condiments, Japanese

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Ramen and Gyoza Quotes

“You're going to make the broth for the ramen with katsuobushi?" "The chicken you used to make the broth for the ramen is a broiler, right? In that case, it's better to make it with katsuobushi." "But the ramen's going to end up smelling like fish." "Don't worry about it. I mince some garlic, chives, shiitake mushrooms, and onion... ... and fry them together with ground pork in sesame oil. Then I add some hatchō miso that's been mixed with sake... ... to make miso-flavored mince meat. I pour the katsuobushi dashi onto the noodles. I've given the dashi a light soy sauce flavor. Then I place the meat on top... ... and sprinkle a lot of chopped green onion on it... ... and you've got Oishinbo-style miso ramen!" "Wow! It really does go well with the katsuobushi! It doesn't smell fishy at all!" "The scents of the sesame oil, garlic and miso... ... complement the scent of the katsuobushi nicely! Ramen broth is usually made from chicken and pork bones. I never thought of using fish!”

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