Breakfast ramen?
Nov. 29th, 2019 10:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqI am sure that breakfast ramen is a thing, but I am too lazy to Google it right now.
That in itself is a sad statement - not that breakfast ramen is a thing, but that I am too lazy to open a new tab and type "breakfast ramen" into Google. Apparently retirement is doing its bit to push me toward the nadir of lazy.
Anyway, I digress.
I bought some ground pork earlier this week with only the most tenuous of plans for it. I saw it by the till when I was buying the tenderloin for yesterday's dinner, and I thought, "That ground pork is so cheap, I'd be mad not to buy some." I used about half of it over the course of the week experimenting with making my own sausage patties (with success varying from good to very good), but Friday came and I still had a non-zero quantity left to use.atara made a passing comment this week about how one of the YouTube cooks we follow uses it fairly frequently, and that got my mental gears turning. I thought, "What would he do with it?"
Playing from memory, this is what I did with it this morning.
First, I dumped the rest of it into a non-stick pot to brown. When it was about half done, I added equal parts soy sauce and mirin (though in retrospect, if I had been thinking I'd have used tamari in place of the soy sauce to cut the salt content a bit). I added a splash each of chilli oil (for a bit of kick), and sesame oil (because there is almost nothing that is not improved by a splash of it). When the meat was cooked through, I poured in about a cup of water and followed that with some garlic powder, a generous pinch of 5-spice powder, and a packet of dry ramen noodles.
I tasted it and found it needing ... something. On a whim I shook in a bit of powdered chicken broth and that put it right where I wanted it (well, aside from being a bit on the salty side). To finish things off I threw in a hand full of mixed frozen beans and carrots, and an equal-sized handful of frozen spinach. Finally, I cracked an egg on top and then covered it until the noodles were soft, and the egg was cooked to a satisfying doneness.
The result was delicious, but a touch too salty. The next time I think I would up the chilli oil and 5-spice a bit, cut the powdered stock by about 1/3, and use mirin in place of the soy sauce.
That in itself is a sad statement - not that breakfast ramen is a thing, but that I am too lazy to open a new tab and type "breakfast ramen" into Google. Apparently retirement is doing its bit to push me toward the nadir of lazy.
Anyway, I digress.
I bought some ground pork earlier this week with only the most tenuous of plans for it. I saw it by the till when I was buying the tenderloin for yesterday's dinner, and I thought, "That ground pork is so cheap, I'd be mad not to buy some." I used about half of it over the course of the week experimenting with making my own sausage patties (with success varying from good to very good), but Friday came and I still had a non-zero quantity left to use.
atara made a passing comment this week about how one of the YouTube cooks we follow uses it fairly frequently, and that got my mental gears turning. I thought, "What would he do with it?"Playing from memory, this is what I did with it this morning.
First, I dumped the rest of it into a non-stick pot to brown. When it was about half done, I added equal parts soy sauce and mirin (though in retrospect, if I had been thinking I'd have used tamari in place of the soy sauce to cut the salt content a bit). I added a splash each of chilli oil (for a bit of kick), and sesame oil (because there is almost nothing that is not improved by a splash of it). When the meat was cooked through, I poured in about a cup of water and followed that with some garlic powder, a generous pinch of 5-spice powder, and a packet of dry ramen noodles.
I tasted it and found it needing ... something. On a whim I shook in a bit of powdered chicken broth and that put it right where I wanted it (well, aside from being a bit on the salty side). To finish things off I threw in a hand full of mixed frozen beans and carrots, and an equal-sized handful of frozen spinach. Finally, I cracked an egg on top and then covered it until the noodles were soft, and the egg was cooked to a satisfying doneness.
The result was delicious, but a touch too salty. The next time I think I would up the chilli oil and 5-spice a bit, cut the powdered stock by about 1/3, and use mirin in place of the soy sauce.
no subject
Date: 2019-11-29 09:55 pm (UTC)