Ramen shop

Now there is this dish that keeps appearing in photos in front of Ramen shops. The intrigue is that it looks like a delicious version of Laksa. All that chilli oil floating on top, the brown sauce that could only be the chilli belacan I remember from primary school and the green boiled vegetables to temper the heat.

I found myself in Omotesando, childless (he was in kinder) and having finished my last errand - at the post office - standing in front of a ramen shop, looking at this photo. I must try it someday flashed across my mind, then why not today? I can eat as hot as I like without Nathan!



It was a bit downhill from here. This is Japanese tantanmen (whoppee! - I love the Chinese dan dan mien) which is described as noodles served in a sesame broth with chilli. And the brown 'belacan' was marinated pork. Not as hot as i thought? Ah well, still should be tried. I ordered it and was asked which 'lunch time free' item I wanted: a bowl of rice??, an upgrade to a large size, soy sauce egg, pickles, chinese almond jelly or caramel pudding. Guess which one I chose.

It wasn't hot at all - I toyed with putting more chilli oil in it, but it was oily enough. Sesame oil. But it was delicious. I couldnt stop drinking the soup and finished all of it. Yum!. The marinated pork was like char siew, just like a laksa without any spice. I'll have it again and put lots of sancha.

Note added later: I am discovering that Japanese people have rice as a side dish with their spicy/strong flavoured ramen. After eating all the noodles they dip spoonfuls of rice into the soup to finish it off!

Za Jiang Mien

1/2 onion, chopped
300g ground pork
1 tbsp miso paste
1 tbsp soy sauce
1 cup water
4 portions of noodles
1/2 cup coriander leaves
1 bowl grated carrot
1 bowl julliened zuchini
3 cloves garlic pounded in a pestle and mortar

1. Heat the oil and onions. Add the ground pork and keep stirring to break up the mince and cook till all the water evaporates. Cool outside to remove the pork smell.
2. Heat the pot and add oil. Heat miso paste till it becomes shiny. Add the cooked ground pork mixture. Mix. Add the soy sauce and water and cook for 30 minutes.
3. Prepare noodles according to instructions.
4. Serve the noodles with the pork mixture over it. Allow the diners to add the carrot, zucchini, garlic and coriander leaves as they like.
5. Mix the noodles and mixture just before eating.

Tempura Ebi Kare Udon

We made our monthly pilgrimage to Tsukiji in the rain to have this. Wonderful on a cold rainy day. They recognise us now!

Their website: http://www.itadori.co.jp/shop/shop_02.html

Luckily the link still works on 17 Mar 17. While browsing I found this review of their sister restaurant. Check it out - a new way of eating their chirashi sushi. http://tokyofood.blog128.fc2.com/blog-entry-43.html