Happy Sunday! It's the last day of the month, and hubby said that we should
order ramen.
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Our order from Hokkaido Ramen Santouka
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Two-level containers with soup at the bottom and the noodles and
toppings at the top.
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Hubby loves the containers for the ramen! The soup is at the bottom, while
the noodles and toppings are at the top of the container. You just need to pour
the container's top floor to the bottom floor to have your ramen mixed
together.
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Kara-Miso Cha-Shu Ramen - Seasoned with hot spices and miso (fermented soybean paste). Egg noodles, a double portion of pork belly, green
onions, black mushrooms, fishcake, bamboo shoots, and sesame seeds.
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I love the egg noodles in the ramen. It has a nice bite, and it's
perfectly cooked (not soggy), and the cha-shu (pork belly) is fatty and melts in
your mouth. However, I did find the broth too salty. It could be me and my
overall low salt tolerance.
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Toroniku Shio Ramen - Pork broth seasoned with salt. Simmered pork jowl(cheek), bamboo shoot, mushroom, green onion, naruto fish cake, Japanese plum and sesame seed.
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| Zangi - Deep-fried chicken |
I have no idea why it's called zangi and not kara-age. (A few moments later). I did a quick Google Search, and kara-age is what the Japanese called fried chicken. However, in Hokkaido, they call kara-age, zangi. The cooking is different as well. When cooking zangi, you marinate the chicken first, but this is not done in kara-age.
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| Gyoza - Japanese fried pork dumplings (five pieces) |
A reminder for future me: don't order Gyoza next time even though you love dumplings. Get two orders of the fried chicken instead.
Happy Sunday!
