Finished! Finally finished! After three months of no free time – researching and writing in the evenings after work and on my days off – my thesis is completed! One step closer to my MBA!
One of my favorite dishes while in Japan was tonkotsu ramen. “Tonkotsu” means “pork bones” in Japanese. The dish is aptly named, because the broth is made by boiling pork bones for almost an entire day. When Koen decided to make the dish, it took an entire weekend to prepare!
After being in New York I was inspired to make more Japanese food. After doing some searching online, I found a great site with easy Japanese recipes! While browsing Japanese Cooking 101, I found the recipe for Chicken Udon – a Japanese chicken noodle soup. There weren’t any vegetables in the recipe, so while I was in Chinatown I picked out a leafy green to add to the soup. If you want to make this recipe, you’ll have to make a trip to an Asian grocery to find the dashi broth, Mirin, and sake. Last year when I was made soba dipping noodles, I couldn’t find dashi broth, which is a combination of katsuobushi (fermented skipjack tuna) and kombu (kelp), I bought dried skipjack tuna and made my own broth. This soup is super easy to make, healthy, and delicious!
Because I made Vietnamese Pho, I decided that now I wanted to try a Japanese Noodle Bowl. There are so many different recipes, but finally I decided on the Veggie Tofu Ramen Bowl from What Katie Does. Instead of buying a stirfry mix, I bought baby corn, spring onion, edamame, and bean sprouts. I also added one more ingredient to the soup – Akamiso (red miso), to add more flavor – just 2 tablespoons right before serving. Koen and I both really loved the dish and it’s super easy to make! When I make it again I will leave out the baby corn, but that’s more personal preference, and also the tofu for Koen.