I have been cooking more regularly at home, attempting to dish out the best aglio olio sauce-based pasta (to my liking :P), if you see or have seen the few posts before this.
Lately, I am in love with Marutai ramen (マルタイラーメン) - Don Don Donki here sells a wide range of flavours. My favourites are the tonkotsu (豚骨) ramen broths, especially the Nagahama (長浜) and Kagoshima (鹿児島) variations which are really homey, and the Miyazaki (宮崎) spicy ramen broth which is legitimately spicy enough by Japanese standards. Last Saturday, I decided to purchase Marutai's Tan Tan Maze Soba (担々まぜそば) because I just wanted to try something different. The dan dan noodles are slightly thicker than their ramen counterpart and more springy. I added stir-fried garlic-ginger minced pork and wood ear fungus (in place of bok choy) for some crunch, and completed the dish with a hard boiled egg. The only gripe was that it was not spicy enough...not that I can eat a whole chili padi on its own (I'd regret if I did)...well, it's not supposed to be Sichuan style.
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