Wordless Wednesday #115: Raijin Ramen, Revisited
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| Tori pai-tan ramen |
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| Tsuke-men |
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| Japanese-style cold ramen |
Ramen Raijin
3 Gerrard Street East
Toronto, ON
Tel: 647-748-1500
Twitter: @ramenRAIJIN
Showing posts with label japanese. Show all posts
Showing posts with label japanese. Show all posts
Wednesday, August 7, 2013
Ramen Raijin
3 Gerrard Street East
Toronto, ON
Tel: 647-748-1500
Twitter: @ramenRAIJIN
Wednesday, June 5, 2013
Wednesday, January 16, 2013
Wednesday, November 21, 2012
Wednesday, October 3, 2012
Wednesday, February 15, 2012
Wednesday, June 8, 2011
Wednesday, December 22, 2010
Tuesday, October 5, 2010
How to Gain Ten Pounds in a Week, Part 2
There are two things I constantly bemoan about Japanese cuisine here in Toronto: 1) The lack of a good Japanese ramen shop, and 2) the lack of izakayas. We're a town filled with lots of sushi restaurants, some not-so-good and some absolute gems. But aside from your sushi and your typical teriyaki/bento box fare, there's not more diversity in Japanese cuisine.
Wednesday, September 29, 2010
Monday, September 27, 2010
Cheater's Teriyaki Salmon
Teriyaki is such a common thing to find on menus at many Japanese restaurants. From chicken, to beef, to fish or shrimp, it's popularly served in bento boxes.
Wednesday, September 15, 2010
Thursday, February 4, 2010
Spicy Chicken Udon Stir-Fry
I realized I’ve been doing quite a few stir-fries lately. It’s a quick fix for dinner when I get home from work, it’s relatively healthy, and a great way to use up odds and ends in my fridge. But rather than a straight-up vegetable and protein stir-fry served over rice, I changed things up a bit with this lovely Spicy Chicken Udon Stir-Fry.
Monday, February 1, 2010
The Mushroom Samurai
The lovely Mel of Gourmet Fury and Leela of She Simmers have been hosting Beet ‘n Squash YOU!, their monthly vegetable-themed food battle, for the past few months now. It’s been wonderful seeing what delicious concoctions have been created in such talented kitchens, and while I was a viewer standing on the sidelines in the past, I knew Mel wouldn’t let me off so easily this time around.
Monday, January 4, 2010
Starting 2010 on the Right Track
Happy New Year everyone! It’s a new year, and a new look for my blog! I hope you like the makeover and will find it a bit easier to navigate your way through my blog in the future. I’m still getting used to it myself and still working out some kinks, but any feedback is always welcome.
So what are everyone’s New Year’s resolutions for 2010? I don’t know if I believe in them anymore, considering I have a hard time falling through with them. But I always think it’s a good idea anyway to set some goals for one’s self at the start of a new year (hey, a new year, a new you, right?). Some food-related resolutions I hope to follow through on:
Wednesday, March 25, 2009
The Soup of Many Faces
Nothing is as comforting and as heart-warming as a bowl of hot, homemade soup. What’s more, soup is such a versatile dish. Dress it up, and it can be a classy affair that will be sure to impress even your most gourmet of friends. Throw in leftover vegetables in your crisper, and a handful of pasta, rice or beans and you have a simple and rustic, but very filling meal. Best of all, soup doesn’t have to be complicated. As long as you have a large pot and some basic ingredients and seasonings, you’re set.
I often make miso soup for dinner. It’s fast, it’s easy and it’s healthy. But having plain miso soup all the time can get boring quite quickly, so I like to mix it up from time to time and raid my fridge of its vegetables and throw them in the pot as well. Personally, I like to add some napa cabbage and shredded carrots, which add a sweetness to the savoury soup, and some fresh enoki and shiitake mushrooms, which add an incredible depth of flavour to the soup. To make it a complete meal, you can also add a fillet of salmon or a chicken breast, cubed, and poach it with the soup, and serve it over a small scoop of rice and a poached egg.
If you have the time, and the freezer space, definitely make your own dashi stock, which will be more flavourful (and certainly be MSG-free) from its instant counterpart. Feel free to use whatever vegetables you have in season (also delicious with some quartered baby boy choy), and try a different protein of choice (seafood would also be stellar!). Make it into a soup noodle dish by serving it over udon, soba or somen noodles. Who knew that a simple miso soup could have so many faces?
Friday, August 22, 2008
A Taste of Japan
August has been quite a busy month for me as I prepare for my big move, which also explains the lack of updates around here. From packing, to moving, to finalizing the little details, I haven't found much time to play around in the kitchen. However, it was time to get back into the kitchen for a break yesterday, where we prepared a simple and easy Japanese dinner.
I used to think eels were disgusting and ugly (and if one needs to be reminded of this impression, please go watch Disney's The Little Mermaid again ^^). Well, to be honest, my opinion of them hasn't really changed much, but I do have a different perspective from a culinary perspective. Eel isn't a particular favourite in our family, mostly because my brother and I weren't such fans of it as children, and neither was my father, who disliked the fact that eel meat is riddled with many tiny, pin-like bones. The bones are indeed an annoyance, and can be a major turn-off to eating it. However, I've come to really like kabayaki-style unagi, filleted eel that is brushed with an incredibly delicious, sweet soy sauce-based glaze before being broiled on the grill and sometimes finished off with a sprinkle of toasted sesame seeds. Incredibly popular in Japan, it is often simply served over a bowl of steamed white rice, or made into hand-shaped sushi. We ended up rolling some into some sushi rolls, along with some cucumber and rolled egg. As Ross of Friends said, feel the power of unagi!
While my mom also fried off some Agedashi Tofu, deep-fried silken tofu that is topped off with bonito flakes, I also made Beef Tataki, seared raw beef. A thick piece of beef is seared in a hot pan on all sides until brown before the heat is turned off, then a bit of sake and soy sauce is sprinkled over the beef. The beef is then immediately covered by a lid and is cooked for another 5 to 7 minutes (depending on the thickness) on low heat. I probably could have taken my steak off the pan 2 minutes earlier, but despite being a little more overdone than what I would have liked, it was still delicious. The savoury glaze from the soy sauce and sake goes so nicely with silkiness of the meat. I can only imagine what this dish would be like with a glass of sake to go along with it!
Lastly, I made chawanmushi, a classic, traditional steamed savoury egg custard. The eggs are stirred with soy sauce, sake (or mirin) and dashi stock added as flavourings, and usually consists of such fillings as gingko nuts, shiitake mushrooms, kamaboko (Japanese fish cake), shrimp and/or chicken. It looks lovely when you set some spring onions and some coloured kamaboko, cut into cute flower shapes, into the top layer of the custard. Our own pantry was a bit lacking, so we only used the white kamaboko, along with some shrimp and shiitake as fillings. Furthermore, we didn't have the traditional chawanmushi cups, which resembles Chinese tea cups with lids, so we steamed them in ramekins instead (and it works just as well!). The custard was extremely smooth, soft and extremely light. A great treat to end the evening!
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