Ramen: Irreplaceable Japanese dish

I think I have written in my previous posts my wonderful experience in the land of the rising sun. The country might be popular for Mario, Doraemon, Rilakkuma, Harajuku girls, The Great Wave of Kanagawa, Yui, Sumo,but for me it is the place for sushi, sashimi, tempura, and of course RAMEN.

It might be embarrassing to admit but in my two weeks stay in Japan, I gained 5 KG. No joke. I guess it is a no-brainer that I loved the food there and even first class Japanese inspired restaurants in my country can’t compete with the taste of authentic Japanese cooking.

So imagine my dissatisfaction every time I dine in to different restaurants which offer Japanese cuisine. The taste is just different. Perhaps because of the different ingredients; some materials may not be available in my country, but they can import it, you know, with Japan only four-hour plane ride from here. Or maybe it’s just the place? When I was there, the atmosphere is conducive to eating, especially when I was in Ishikawa prefecture.

Though I admit that some restaurants can deliver some dishes that have great taste, I’m also sorry to say that I haven’t been to one which is good in making ramen. It’s disappointing because I always want to eat ramen even though it is fattening. So most of the time, I prefer to order other dish so as not to feel nostalgic about Japanese meals.

However, last night, my friend and I went to dinner and we braved a Japanese fast-food restaurant here in Manila. I have dined there many times and knew what to order already. While glancing at the menu, bowls of ramen appeared in my face and my mouth instantly watered. After a few seconds of contemplating, I gave in to my craving and ordered a regular ramen bowl.

I had gyuniku ramen while my friend had tanmen. I am not fan of tanmen and I like beef soup so it was ideal to get gyuniku. And I wasn’t much disappointed.

The taste is okay. If I will rate it, I’ll give it an 8 out of 10.


And I’ll also include the appetizers and other dish.

This post is supposed to be a photoblog, but knowing myself, I just narrated here what happened yesternight. And look how long this entry is now! I must stop. Or else you won’t stop salivating. 🙂

Do you also like Japanese food? What’s your favorite? Do you know how to cook it?

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55 thoughts on “Ramen: Irreplaceable Japanese dish

      1. Ramen looks nice…Its chicken or beef…I haven’t tasted any food other than my country….maybe i should give a try…but i need to know the dish name sometimes name and dish looks different too…….

    1. Then you missed an important part of life! Just kidding. 🙂 I’m sure there are good Japanese restaurants around your place that you can check in. I don’t have recipe at the moment, but your comment inspired me to make one soon.
      Stay tuned!

    1. Then I’ll be glad to introduce ramen to you! It’s a Japanese noodle soup that is popular worldwide. There are different variants and you can choose depending on what main ingredient you want to be present in your soup.

      As for sushi, perhaps it is an acquired taste? Both my parents didn’t grow the love of sushi as much as I do and I can’t understand why. Try eating a different kind and maybe it will suit to your palate.

      1. Miso Ramen recipe, learned it from a friend, hoping it is easy to make for you. It takes a few minutes only. Of course change the vegetables to what you’d like ****
        Miso Ramen Recipe

        – 4 eggs
        – 10 oz (285 g) dried ramen noodles (packets you buy from supermarket throw away the sachets inside)
        – 1/2 cup (200 g) fresh or canned bamboo shoots, sliced
        – 1/2 cup (170 g) fresh or canned corn kernels, drained
        – 1/3 cup (80 g) defrosted frozen or fresh spinach (if you don’t like spinach, choose other green veggie or leave out)
        – 8 cups (2 liters) store-bought or homemade pork or vegetable broth
        – 2 teaspoons instant dashi granules (bought in supermarket)
        – 1 tablespoon soy sauce, or to taste
        – 4 tablespoons fresh miso paste
        – 1 cup (100 g) fresh bean sprouts
        – 1 stalk green onion (scallions), finely chopped
        – 4 teaspoons chili oil (optional)

        1. Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch. Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.
        2. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

        3. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.
        4. In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

        Very good shtuff, not sure what kind of ramen, even the thin type of spaghetti work sometimes, but I think ramen is in every shop in the world now…hehehe 😉

        1. Wow, you have a ready recipe! Thank you! Is it okay if I make a new blog post on this recipe? Some already left comments about how to make one and I guess it would be better to share it with others.

          I will try to buy ramen noodles. We have lots of Asian markets in my village alone: 40% Korean, 20% Japanese population. I can’t imagine spaghetti noodles!

  1. Somewhere along the way I just forgot what I wanted to do with my culinary life. I thought I would someday outgrow Ramen noodles. Man, was I wrong.
    Thanks for the excellent post, it sent me straight to the kitchen 🙂 Problem is that I only have ramen noodles from the vending machine, their texture just a few molecular re-combinations from the Styrofoam cup containing them 🙂 🙂 🙂

  2. It looks awesome! The only Ramen we get here basically are the packages by YumYum. Since this is the only Ramen I’ve ever had, I’m not one to complain. But mostly I LOVE sushi it’s devine. Seafood here is quite pricey, so I’ve found out making sushi myself is a lot cheaper. I make trips to the Asian supermarket about twice a year to shop for my basics and whatever I can keep frozen. Rice and Nori are available in supermarkets, as is mirin and teriyaki sauce, so all it really is is a time-consuming job. My friends love to come over and taste my sushi. I am sure it cannot be compared to Japanese sushi, but it will do 🙂

    1. Then I guess I must be thankful that I have quick and convenient access to such heavenly dishes. Oh, seafood here in my country is cheaper compared to others as we are an archipelago with an estimate of 7100 islands surrounded by water! You may come here and ravish as much seafood as you want. 🙂

      I agree that sushi are the best. I never missed to order one when I eat in Japanese restaurant. I am proud of you that you found your way to be creative and try to make it yourself. I’ve never tried. At least you are lucky to find those basic ingredients in a local Asian supermarket.

      What’s your favorite sushi?

  3. I enjoy Japanese Food. Just yesterday, I had California Maki at L’Kai Sei, one of the Japanese Restaurants in Bacolod City. There are only two Japanese dishes I prepare at home. One is Japanese steamed egg, which can be done in a microwave if one does not have a bamboo steamer. EZ to do by adding a few pieces of shrimp in a cup, add a little Kikkoman or any soy sauce and add the cracked egg. Steam it and you will have a nice Japanese steamed egg dish.

    The other Japanese dish I prepare at home is also very EZ. One can of tuna, drained well, 3 boiled eggs and mix together. For the dressing, 1 cup of non-sweet mayonnaise and add to taste the amount you like of wasabi paste, Kikkoman or other soy sauce and Worcestershire Sauce, preferably Lea and Perrins. For better taste, chill the dressing in the ref for half an house. And then, stir into the tuna and boiled eggs. There you have it! Simple but good Japanese food at home.

    ~ Gary ~

    1. Hi, Gary. Apologies for the late response. Your ideas are cool! I don’t know how to cook and didn’t feel compelled to study how to. I have Mom and helpers at home to do that, but I think I need to start learning how to feed myself soon.

      What you shared are easy dishes to prepare and I guess I can try them myself! Thank you!

      1. Of course I am a guy but I was 30 years old before I cooked anything at home, other than BBQ on a grill. My first dish was baked chicken in the oven! It was successful. Cooking then became a hobby of mine and I learned how to cook many dishes by watching the famous Chefs on TV, such as Emeril Lagasse, and following recipes on the net. I had a few of my original recipes published on All Recipes website, including Okinawan Ribs and Asian Fire Meat.

        I am glad you think my Japanese ideas are cool! Soba and Udon noodles are EZ to work with and add some interesting things to them to kick them up a few notches.Your noodle dishes are only limited by your imagination.

        Have a good weekend!

        ~ Gary ~

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