In downtown St. Paul there is a small restaurant that serves
amazingly good bowls of ‘ramen’ or Japanese noodle soup. It’s called Tanpopo
Noodle Shop and it’s delicious. The craving for a bowl full of Udon noodles
often calls to me but Senor has never been overly excited to trek down to
Tanpopo. It’s not far, really. But it’s the other side of town and a side that
we have no other reason to go to. And until I made this large pot of
Japanese-inspired soup, Senor had never tasted ‘real’ ramen. You know, the kind
that doesn’t come out of a Styrofoam container.
This was my first time attempting to make any kind of Japanese
food. I love sushi, but I don’t make it. I leave my raw fish prep up to the
professionals. I love hibachi too, and Japanese udon noodles or fried rice from
the local hibachi place is seriously one of my favorite things ever. I have a
lot of favorite things ever, but still. Delish. And of course, I love good
ramen. Oh man, do I love it. So let’s be totally honest, this is a Midwestern
attempt at Japanese food. It’s delicious, but by no means would I call it
completely authentic. Then again, there’s something to be said for making
internationally inspired dishes out of my Minnesotan kitchen.
Japanese
Beef Ramen makes six servings
2 quarts beef broth
3 ounces beef, trimmed
of fat and sliced or cubed
1/4 cup rice wine
vinegar
1 daikon (Japanese
radish)
4 pieces of kombu, cut
into small pieces
2 bell peppers, sliced
into thin pieces
6 eggs
3 green onions, sliced
into rounds
3 tablespoons low-sodum
soy sauce
Ginger, garlic, salt,
cayenne, smoked paprika, chili powder
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