Ramen, with its rich broth and colorful seasoning, can leave a noticeable mark on your carpets, but with a few household items and some patience, you can get your carpet looking spotless again. When a spill occurs, time is often of the essence. Acting quickly can prevent the stain from s...
Yakitori are cubed pieces of chicken that have been skewered on bamboo sticks, seasoned and then grilled over charcoal or gas, searing in the juices. This dish is an especially good match for alcoholic drinks like beer and shochu.The main two forms of flavoring this dish are salt or 'tare...
In the pursuit of the best easy-peel eggs, lore swirls about how adding baking soda, vinegar, or salt to the boiling water makes hard-boiled eggs a snap to peel. Science hasn’t proved it to be true and because I get a killer peel without adding anything extra, I skip the extra ing...
A paste used in Japanese cuisine, usually made from soybeans, salt and kōji (food fungus).Misois fermented for a couple of months to years before being used. The longer the miso ferments, the richer and more umami the flavour. Other cereal grains like rice or barley can also be used ...
Noodles from Japan. Ramen is a kind of thin wheat-based noodle prepared using wheat flour, salt, water, and kansui, an alkaline water. Before rolling, the dough is allowed to rise. During the Meiji era, they were brought from China. ...
Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 60 seconds less than the package instructions. Immediately drain them in a colander and wash them thoroughly with cold water. ...
During the cold season, as soon as I feel a tingle in my sinuses or a tickle in my throat, I heat up a cup of stock, salt it, and sip it like tea. However, let's not kid ourselves about the real reason why I like "making stock." It's not so much "making stock" as it ...
Shyo ramen (salt ramen) Miso ramen (fish base soup ramen) Karai miso ramen (same but spicy) Other variations of eateries also exist; just go and explore. For example, the “tsukemen”, where the soup is more concentrated and the noodles are served in a different plate, so you can mix...
The first step to make ramen healthier? Throw out the flavor packet, which is little more than an artificially flavored salt lick. Instead, I use miso to flavor the broth. You can find a tub of white miso in many supermarkets these days, either in the international food aisle or near to...
Trust me, I’ve been cooking my edamame with 4% salt and they are literally the perfect amount and your edamame will never come out salty. Since the salt in the cooking water is for seasoning soybeans (inside the pods), it’s really up to you how much flavor you want for your edama...