Tag Archives: Pork

Ramen

16 Dec

Ramen is a noodle soup dish that has been popular in Japan for centuries. It is commonly considered a fast food and in recent times, ramen has become increasingly promient in North America, much like the way sushi was introduced some years ago.

Ramen consists of three parts: the soup base, noodles and toppings.  There are many variety of broths but the commonality is that the broths are simmered for hours to allow for a more delicate but rich flavour. Interestly, a tiny portion of each day’s broth is saved and used as a starter to make a new batch the next day. This is known as the master stock and the oldest known dates back 1500 years.  Traditionally, the ramen noodles at a location in Japan are handmade but in Canada this is rare.  The toppings vary but usually consist of a few slices of meat (often pork), seaweed, and oriental vegetables such as bamboo shoots and bean sprouts.

Pictured below are two ramen dishes sampled at Santouka. Santouka locations are found all over Japan and some places around the world. There are two locations in Canada; one in Vancouver and the other in Toronto, both locations which I have been to and were quite crowded each time I visited.

Shio ramen at Santouka.

Shio ramen at Santouka.

Shoyu Ramen at Santouka.

Shoyu Ramen at Santouka.

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Homemade Wontons

22 Aug

Wonton Soup

Filling

  • 1 lb of lean ground pork
  • 4 to 5 dried shiitake mushrooms (soaked with 1.5 cups water for 3 hours, then drained and finely diced)
  • 2 sprigs of green onion, finely chopped (optional)
  • 1/2 cup of cabbage, boiled and then finely shredded (optional)
  • 2 cloves of garlic, minced
  • 1 tbsp of ginger, minced
  • 2 tbsp of soya sauce
  • 2 tbsp of oyster sauce
  • 1 tbsp of fish sauce (optional)
  • 2 tbsp of extra virgin olive oil
  • 1 tsp of sea salt
  • 1 tsp of pepper

Combine all the above ingredients in a large bowl.  Mix well.

Preparation

Before assembling the wontons, have a small bowl of water ready.  The water will be used to seal the wontons together.
Wonton Preparation

Wonton Preparation

Also, line a baking sheet with plastic wrap or parchment paper for the wontons once they have been assembled.

Wonton Preparation

Folding the Wontons

Wonton wrappers are now readily available at most grocery stores and have about 50 to 60 wonton sheets in each pack. They usually come in a square shape but are also sometimes available in a circle shape.

Step One

Take your wonton wrapper and place about 2.5 tbsp of the filling in the center of the square wonton wrap.  Using a brush or fingers, wet two adjacent edges of the wrapper and fold into a triangle (see Step One).  Press down firmly to ensure that a seal has formed around the filling.

Step Two

Fold the tip of the triangle up and indent the bottom of the wonton where the filling is (see Step Two).

Step Three

Brush a bit of water on one of the wonton corners, bring the other corner onto the top of the moistened corner and press down firmly to seal the two corners together (see Step Three).

Place the wonton onto the baking sheet and once the tray is full freeze them for two hours before storing in the freezer.

Wonton Soup

  • 10 (frozen) wontons
  • 3 to 4 cups of chicken broth
  • 1 sprig of green onion, coarsely chopped
  • 1 lime

Frozen wontons require 8 to 10 minutes of cooking time in a boiling pot of (generously) salted water. Once the wontons are cooked, transfer them to a boiling pot of chicken broth and add in the green onions. Remove from the heat, add a generous squeeze of fresh lime juice and serve immediately.