A karakuchi (very dry) sake would be a nice choice—Oze no Yukidoke makes a great 'ohkarakuchi' junmai which is peppery and dry and would make a nice complement to the broth. Believe it or not, you can do more with Thanksgiving leftovers than turn them into a sandwich. Menma Preserved bamboo shoots with a salty flavor; Negi Chopped or shredded leeks or green onions. Try the 2011 Chardonnay (Unoaked) from Joel Gott in California. (Disclosure: it's imported by my current employer. Shio Tare (Salt Seasoning Sauce for Ramen) Recipe ». "It was a hit at our church potluck. Rich and Creamy Tonkotsu Ramen Broth Recipe ». Some comments may be held for manual review. Some HTML is OK:
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em. There is also a cousin to the Gose style called Grodziskie or Grätzer that is often quite smoky, and now that I think about it, that might be even more fun. —Jennifer Bridges, Los Angeles, California, My daughter gave me the recipe for this delightful salad. Inspired by the version served at Yuji Ramen in New York, we reached for soy sauce, mirin, and rice vinegar to give the dish a more Japanese flair. It should be its own food group. The leftovers taste just as yummy when reheated the next day. When creating this riff on pasta carbonara, we wanted to do more than just sub ramen for spaghetti. This version is made with turkey bones and drumsticks, the latter of which provide tender meat to fry up to top the ramen. This jet-black seafood ramen is made with squid-ink spaghetti cooked in baking soda and topped with lots of treats straight from the ocean: squid, mussels, and salmon roe. Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article. )"—Monica Samuels, Sake Ambassador, Southern Wine & Spirits of New York, "Pair Shio ramen with the smallest/dryest of dark beers. —Bess Blanco, Vail, Arizona, Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. These beers are very dry, but have flavors of dark fruit, raisins and caramel. Potential topping combinations are limitless, but for something traditional, try … Potential topping combinations are limitless, but for something traditional, try poached shrimp, sliced ham, and fresh veggies. —Beverly Sprague, Baltimore, Maryland, Asian beef recipes don't get much simpler. —Barbara Pletzke, Herndon, Virginia, This is such an impressive salad! —Donna Hellinger, Lorain, Ohio, My husband and I make this awesome salad together—he does the chopping. For our money, the king of all ramen broths is rich, creamy tonkotsu. Some HTML is OK:
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em. "—Sayre Piotrkowski, The Hog's Apothecary, "We love the Leitz Riesling Spätlese "Rudesheimer Magdalenenkreutz" 2011 (out of magnum) for Tonkotsu. The Chinese chili and bean paste doubanjiang rounds out the flavors. These often employ more exotic spicing, and carefully selected sea salts. For something with more of a kick, we like to blend up the garlic oil with minced Thai bird chilies, fresh garlic, and toasted sesame seeds ground with a mortar and pestle. We also have a pressure cooker version that cuts down the process significantly, as well as methods for reverse-seared and sous vide pork shoulder chashu. Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables Recipe ». The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth Recipe ». "—Jordan Salcito, beverage director at Momofuku, "I would choose a sake with lots of umami and sweet/savory qualities to go with miso ramen. Learn more on our About page, and find out who’s to blame on our masthead. The liquid offers a savory flavor base, while the cooked and puréed beans add creaminess. "—Garrett Oliver, brewmaster at The Brooklyn Brewery, "Bodegas Robles Fino Montilla NV. You can reheat it in hot ramen broth, but even better is to hit the pork with a blowtorch to give it a crispy char. When these beers are properly aged, they can develop sherry-like flavors and some nutty umami flavors that make a nice pairing for shoyu. Our guests appreciate sitting down to this Asian-style meal. —Eleanor Niska, Twin Falls, Idaho, From the first time I made this chicken dish, I knew it was a winner—the bowl came back to the kitchen scraped clean. Hailing from Hokkaido, miso ramen is one of the newer varieties of the dish. Recipe here. We chop the pork fat into tiny pieces to add to the finished soup, as if it wouldn't be porky enough anyway. The meatballs make it hearty enough to serve as a light entree. "—Garrett Oliver, brewmaster at The Brooklyn Brewery, "Shio ramen celebrates saline, umami flavors in a manner that is light and nuanced. The most important parts of ramen are the noodles and the broth, but that doesn't mean you should forget about toppings. "—Garrett Oliver, brewmaster at The Brooklyn Brewery, "With shoyu ramen, I'd pair our Szigeti sparkling Gruner-Veltliner that we're currently pouring (out of magnum) at Noodle Bar. But if you find yourself in the lucky position of having a menu full of choices, or you're gearing up for making the ultimate ramen meal at home, the options can be daunting. —Margery Bryan, Royal City, Washington, Seniors On Medicare Are Getting a Big Pay Day in 2020, Expert: “This credit card is so good I signed up personally”. Ramen can be tricky to pair: there's the stock and noodles to consider, but also the flavors of the pork on top and other toppings including eggs, preserved vegetables, spices, and maybe even chili oil. Burnt garlic sounds unappealing, but if you blacken it in oil slowly enough, it gets dark and complex without turning acrid. One option is mayu, or black garlic oil. Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen) Recipe ». We help you pick wine to drink with the food you eat. Turkey Paitan Ramen With Crispy Turkey and Soft-Cooked Egg Recipe ». Season with tare, drop in your springy noodles, and top with turkey fat, a slice of turkey breast, seared Brussels sprouts, and scallions. What makes ramen even more attractive is that it’s humble and accessible. "—Garrett Oliver, brewmaster at The Brooklyn Brewery, "Tonkotsu has the shoulders to hold up against a fuller bodied porter or stout. Traditional Goses employ both salt and coriander to complement a sort of Greek yogurt sour character. When mixed with soy sauce, vinegar, rice vinegar, and rendered pork fat and tossed with noodles, it serves as a creamy sauce that clings to every strand. It starts with pork belly, which gets rolled up and braised in soy sauce, sesame oil, rice vinegar, sugar, and grated ginger. If you're using store-bought chicken stock, add a few packages of unflavored gelatin to make it richer. A rich yamahai sake would be a great choice—I like Tengumai's Yamahai Junmai from Ishikawa, which is bold and funky with lots of mushroomy characteristics. It's organic Montilla (3 hours inland from Jerez, made in the same style as Fino Sherry, but with PX instead of Palomino) that plays to the savory magic of ramen.