Trotters for Ramen

Homemade Ramen

My husband bought a ramen cookbook. Little did he know what he was getting into! Now there’s chicken feet on the counter. I’m innocent in all this. I’m just following a recipe.

Having worked in a meat department for four years, this stuff doesn’t phase me. In fact, I feel rather accomplished that I can be so creative with the animal parts I use. I’ve expanded my repertoire in an effort to eat nose to tail, or in this case nose to toe.

So anyway, day one was chicken broth, day two pork broth. You simmer everything and then strain.

On day three, I made dashi (mushroom, seaweed, bonito broth) and tare, which is basically the seasoning for the broth that includes soy sauce, mirin, rice vinegar and sesame oil.

We got fresh noodles at Asiana market and some baby bok choy. Delish. We also bought some fresh Yuzu juice. It’s a citrus that is used to make ponzu, which is a lighter more citrusy soy sauce that we always request at sushi instead of soy sauce. We made Yuzu margaritas and Yuzu lemonade and absolutely love the tropical citrus flavor!

I’m still working on reading the soy sauce bottles so I can find a nice fermented one. Like many things in this world, the perfect ramen is a journey- a bowl we are endlessly slurping…

Ingredients for chicken broth
Pork trotters

Papaya Party

My baby papaya

At the Asian market for some ingredients to cook Thai Coconut Soup and Pork Ramen. What an exciting endeavor! The magic flavors of the Thai soup is Kaffir lime leaves, galangal, Thai basil, ginger and lemongrass.

Grab a chayote, and lots of fruit and roots along the way.

For ramen, I seek chicken feet, and pork neck bones and trotters. I’m working up the nerve to get a whole fish or some beef tripe.

Topped it all off with some fresh mochi, chocolate moon pies and that hi chew!

Top to bottom: green, Mexican and Hawaii papaya