buta kakuni (riya's style)

Buta Kakuni Don : Japanese Braised Pork Belly served on Japanese Steamed Rice.

Here it is as I mentioned in my previous post that I will post a recipe of Buta Kakuni. This dish is a favourite for the kids! I don't cook it very often though as its too fatty. Its not a healthy dish but, from time to time, you can allow it on your dining table. Life is about compromising.. eh? Anyway, its not only delicious its also versatile. I mean you can keep it in the refrigerator and later use it as a main topping for the hot Ramen.

Find below my very own recipe of "Buta Kakuni" 

• Pork Belly approx. 1-1.5 Kilos (free-range), cut into chunks (You can always use any kind of pork - tenderloin, shoulder or anything that you prefer but keep in mind that this recipe works best with fatty part of pork.)
• 2 Tablespoons of  Brown (Un-refined) Sugar
• 1 Large  Organic Leek and/or Onion, sliced 
• 1 Large Piece of Fresh Ginger, finely grated (Approx. 2 tablespoons.)
• 2 Large Cloves of Garlic, finely grated
• 2 Coriander Roots, crushed (Optional - To me, it is a bit like adding a touch of Thai. Its more aromatic using this ingredient.)
• 1-2 Teaspoons of Ground Cinnamon
• 3-4 Tablespoons of Shoyu or light Soy Sauce (Go light on the salt, when the liquid/gravy is reduced. It will become salty.)
• 1/2 Cup of Sake
• 1/3 Cup of Mirin
• Approx. 3-5 Cups of Water

Side 

• Organic Bok Choy, Leek, Broccoli or Green Bean, blanched
• Boiled Organic Eggs 

Preparation 

Set a large saucepan over medium-heat. Sauté the pork belly chunks, with no oil (you don’t need it.) until browned. Add enough water to cover the pork and add ginger, onion, sake, sugar, soy sauce, ground cinnamon, garlic, leek and mirin in and bring to a boil on medium heat. Put a lid on and leave to simmer  for 2 hours or until the liquid is 2/3 gone. (Make sure that there is enough liquid left. Its more delicious with lots of gravy drizzled on top of the rice when serving.)

Serve, in a bowl, on top of steamed Japanese rice with a side of very plain vegetables, like green bean, bok choy, leek and boiled egg. Drizzle with lots of gravy. Yummie!

miso ramen (riya's style)

Miso Ramen with Home-roasted Kakuni 

First, I would like to apologise for not posting any recipes at all this month. I have been kept very busy with my work as I have got a new job. I need to clear so many things at my current work place before leaving to a new place in early September.

My life is completely hectic but I do like it as I know that there is a better future waiting for me. : ) Now... I do believe that "good things will finally come to those who wait".

Anyway, last night I cooked this "Miso Ramen" and it tasted really good. So, I think I should share the recipe here. (I will need to go round the Miso soup a few more times to get it exactly right. I will keep the recipe updated.)

Soup

• 4 Litres of Water
• 2 Kilos of Free-range Chicken/Pork Bones
• Ginger, roughly sliced 
• Kombu (Optional)
• 1 Tablespoon of Sea Salt
• 1 Teaspoon of Sesame Seed Oil
• 1-2 Cloves of Organic Garlic, finely chopped
• 1 Large Organic Onion, finely chopped 
• 2 Tablespoons of White Miso Paste
• 2 Tablespoons of Red Miso Paste
• 2 Tablespoons of Tobanjan (I prefer the Korean Gochujang)
• 2 Tablespoons of Shoyu (Japanese Soy Sauce)

Toppings

• 4 Slices (Per One Serving Bowl) of "Kakuni" / "Chashu" (I will post a recipe of my home-roasted "Kakuni" later in the next post. I like to serve it with  in a bowl of steamed Japanese rice, blanched Bok Choy, boiled egg and drizzle with lots of gravy. Its absolutely delicious.)
• Organic Tofu (Optional)
• Organic Bean Sprouts, Sweet Corn,
• Wakame Seaweed / Dried Seaweed Sheets
• Sliced Organic Green Scallions / Organic Leeks (I prefer sliced leeks)
• Sliced Organic Shiitake Mushrooms. blanched
• Organic Bok Choy, blanched 
• Boiled Organic Eggs

Noodles

You can always get an instant Ramen noodles that's available in any supermarkets but I prefer fresh noodles. I use fresh noodles that I bought from (Fuji) Japanese Supermarket.

Preparation

In a large pot, add water and chicken/pork bones, ginger, kombu and sea salt. Leave to simmer for 30 minutes or hours (this depends on the time that you have. The longer you leave it to simmer, the more flavour you could pull out of the bones. Add white and black miso, tobanjan, sesame oil, shoyu and chopped garlic. Leave to simmer and allow all flavours to blend well together. When the soup is ready, remove all the bones, drain well and keep the broth hot one side.

 

In a large saucepan, add water & salt and bring the the boil. Cook the noodle as instructed at the side of the package. (You can blanch the vegetables and boil the eggs in the same saucepan while you are cooking the noodles.) Rinse in a pasta-drainer with hot water and put the noodle in a serving bowl. Arrange the toppings on the bed of noodles, then poor the hot broth on top of the noodles. Sprinkle with sliced leek. Serve hot with small cups of  Japanese rice  vinegar, tobanjan or dried chili flakes and shoyu.

ramen bankara

 

Ramen Bankara : An authentic taste of real Japanese ramen in Bangkok

I meant to write about "Ramen Bankara" a few years ago but I didn't get a chance to and later I forgot about posting this restaurant here completely. Anyway, in the past 2 years, there are many franchise of famous Japanese ramen chains from Tokyo (Yamagoya Ramen & Bankara Ramen) open their branches in Bangkok. We (Bangkokian) love Japanese food. So, these (yummy) famous ramen chains are more than welcome to be here in our city.

Bankara is very famous in Tokyo. It promises to bring a taste of real ramen to Bangkokian. (It actually does keep its promise.) It really gives an authentic feel and taste of Japanese food and atmosphere (even Chef Ian Kittichai seconds that.). There are 4 types of different ramen soup (ingredients) to choose from. There are 1) Bankara original ramen (very flavorful but very fatty & oily), 2) Tonkatsu ramen (pork bone is simmered for 1-2 days in order to achieve the unique out-come of cloudy white coloured broth.), 3) Tsugimen and 4) Miso ramen (my most favourite). Each type of ramen can be dressed with additional toppings like Kakuni (Japanese braised brown pork belly). Cha-shu (sliced Japanese pork), Nori (dried seaweed), vegetables and different sized of noodles.

I personally do love Ramen, especially in winter time. A good big bowl of hot & hearty ramen soup really warms your tum and that feeling is warmly awesome. (You gotta try it yourself to know what I mean.) Although, I don't go there as often as I want to (This is mainly because their ramen soup is too rich & too fatty for a woman in her 30s like me. Oh well, you know what I mean...), Ramen Bankara is definitely one of my favourite ramen places in Bangkok.

Ramen Bankara

32/1, The Manor

Sukhumvit Soi 39,

Bangkok 10110

T : 02 662 5162-3

Opening Time : 10.00am - 23.00pm

(Last order is at 22.30pm.)

yaki udon

Yaki Udon : Stir-fried Japanese Rice Noodle with Mixed Vegetables

After a New Year blast, what I want is simple food - something low calorie with lots of vegetables. Yaki Udon/Soba comes to mind.

This dish is very easy to cook. You can put only greens in there and its very delicious on its own. (If you are on diet then you can cut sugar out as well.) When you are too lazy to cook something fancy then you know that this Japanese stir-fry noodle is something you are going to cook as you can simply throw (any left-over) whatever in your fridge in a wok and there you have it. You know what I mean...

Anyway, find below my Yaki Udon/Soba recipe

2 Packs of fresh Udon or Soba (if you can't find fresh Udon. Dried Udon will do.)

1/2 Organic Onion, sliced 

1 Organic Carrot, julienned

1 Organic Chinese Cabbage, chopped
1 Pack of Organic Japanese Mushrooms, cleaned (Shimeji is preferred.)

1 Pack of Organic (left-over from X'mas / New Year) Ham or Pork or Chicken

2 Tablespoons of Olive Oil (Extra light & mild)

2 Tablespoons of Soy Sauce (Organic is preferred)

1 Tablespoon of Mirin

1 Tablespoon of Organic Ginger, finely grated (Optional)

1 Tablespoon of Sake (Optional)

Sea Salt & Pepper (To taste)

A pinch of Un-refined Brown Sugar (Optional)

A dash of Sesame Oil (Organic is preferred)

A few sheets of dried Japanese Seaweed, finely sliced (Optional)

Preparation

Mix soy sauce, sake, mirin and brown sugar in a bowl, keep one side. Set a wok over medium-high heat. Add olive oil in a wok and later add sliced onion and grated ginger, stir-fry till onion is soften. (I really like adding grated ginger in my Yaki Udon/Soba. I just love the smell of ginger.) Then add ham and carrot, stir-fry till carrot is almost cooked through. Add sliced cabbage & mushroom. Add Udon noodles and a cup of pre-mixed sauces. Stir-fry to mix everything well. Sprinkle with a dash of salt and pepper, stir-fry to mix everything well. Taste if more seasoning is needed. Remove into a serving plate. Sprinkle with sliced dried-seaweed. Serve immediately.

Serve : 2

tong jing kung ramen

Tong Jing Kung Ramen : The best Ramen in Bangkok (By far)

I love noodles. Therefore, I do love "Ramen". I have tried many Ramen places in Bangkok. "Tong Jing Kung Ramen" is one of a few places that keeps me going back again and again.

Someone once said if you want to know where is the best restaurant in town then you have to follow the locals. This is so true with this Ramen place. I mean this restaurant is fully packed with local Japaneses who live in Bangkok. When I first went to this restaurant, I told myself "Geez, this place must be good. There are only Japanese customers. It makes you feel like you are eating in Japan".

Anyway, the restaurant serves only Ramen and Ramen-related dishes. (The menu is very short.) If you expect to have something other than Ramen then this place is not  the place for you. I tried every dishes in their menu. I can say that everything is equally good. (Miso Ramen, Shio Ramen, Chashu Ramen, Tempura Ramen, Tantan Ramen ; mind you the portion is huge!)

This restaurant has been serving Ramen for 10 years.  First, it was owned by a native Japanese for 4 years and then later he sold his restaurant to the current owner who is Thai but he has been trained for more than 10 years.  The current  owner said that he tries his best to keep the original flavour and he only uses quality ingredients. He has not changed anything since the previous owner left.  He said the soup is simmered for 9 hours. (I personally love the "Chashu" to bits. It is so soft and tender. It melt in your mouth.) I think thats  the reason why he still manages to keep his Japanese customers.

Tong Jing Kung Ramen

35 Sukhumvit Soi 24

Klongtoey, Bangkok

T. 02 661 1999 ext 102-112

Opening Time : 

11.30am-14.00pm

17.00pm-23.00pm

pan-fried salmon teriyaki

Pan –fried Salmon Teriyaki

I cooked a 4 course meal last weekend. The good thing about 3-4 course meal is that we can have cute, stylish & simple presentation like we see in those fancy restaurants as each portion contains little food - the reason is in order to protect our guests to not be too filled up since the 1st or 2nd course.

My 4 course started with exotic fruit salad, wanton soup, salmon teriyaki, & cheese plate with fresh fruit. The theme was “Asian Fusion”.

Find below my recipe of Pan-fried Salmon Teriyaki

3-4 fillets of fresh Salmon, I prefer premium - Scottish Salmon
½ cup of Shoyu – Japanese Soy Sauce
¼ cup of light & mild Olive Oil
3-4 tablespoons of Mirin
A dash of Brown Sugar

For Garnish
Yellow Lemon
Steamed Rice


Preparation

Heat a Griddle or a Fry-pan over medium-high heat
Brush the Griddle/ Fry-pan with Olive Oil
Place Salmon fillets on a hot Griddle/ Fry-pan, leave them for a few minutes and then turn (Cook to your liking, I personally like mine cook medium-rare as we can always eat it raw anyways. If it’s over cooked it becomes hard & not tasty.)
Remove the Salmon fillets and set one side

Remove the excess oil & leave some in the pan (about 1 tablespoon)
Put a Pan black on medium-high heat
Add Shoyu, Brown Sugar & Mirin, stir to blend well

Place a fried Salmon fillet on a serving plate, spoon Teriyaki sauce from the pan over the Salmon
Serve hot with a cup of Japanese Steamed Rice & 2 of yellow Lemon wedges.
...
Serves 3-4

ootoya: the best fast-food in town!!

Ootoya: the best fast-food in town!!

I had/have lunch at “Ootoya” 3-4 times a week lately as one of thier branches located close to my work place. I kind of think that it’s the best fast-food in Bangkok!! (hmm "MOS burger" is also nice, speaking about fast-food which I will definitely talk about later.)

Everywhere I go, there are Ootoya restaurants - Emporium, Central World, Ekkamai, Thonglor, Paragon, ect,.

Ootoya is a chain restaurant from Japan. The concept is to provide "quick meal service" - an idea for lunch. (Actually, they are not that fast/ quick... really.) Their menu offers a wide variety of dishes probably up to 50-65 dishes. My most favourite branch is located at J'Avenue in Thonglor 15 where I go very often & it seems to be the most consistent branch. I could go there alone, sit at the bar and ordered a set of lunch and felt at ease.

...

This restaurant offers simple, good enough quality (good enough for price given in their menu) & healthy (loads of grilled fish & tofu dishes) menu comes in decent portions which are rather cheap (nothing is this restaurant costs more than 300 bht.).

Their desserts are highly recommended. (Thier Tofu Ice Cream served with Red Bean Paste is something I am addicted to lately - I never eat Tofu Ice-cream before. So, I find this Ice-cream fairly interesting.)

Ootoya Japanese Restaurant.
2nd Floor J' Avenue
Thonglor 15,

Sukhumvit soi 55
Bangkok 10110

T. 02 712-6827

the grill tokyo

The Grill Tokyo @ Siam Paragon

Everyone, who knows me well, knows that I love Japanese Food to bits.

Yesterday, I went to Siam Paragon with a Mate and we decided to have lunch at the Grill Tokyo.

The Restaurant is nicely decorated ... their "lunch sets" come in the wide variety of choices and the price is reasonable.
If you happen to go to Paragon... then the Grill Tokyo can be a good option for lunch.

The Grill Tokyo
G17-19 Siam Paragon Shopping Centre
Bangkok 10330
T. 02 610 9487-88

takeaway "lunch" from "miya take" @ Fuji

I had a takeway jap for lunch today.
Each set is slightly expensive - 380 bht, comparing to normal lunch set at those common jap restaurants in bkk.

but, they are very lovely. everything is so yummy.
I think i am becoming a regular at this small jap restaurant called "miya take" selling takeway located in Fuji - suk 33/1.

"Miya Take - The little Tuna shop"
@ Iseton Department Store
@ Fuji Supermarket
593/29-39
Sukhumvit 33/1
Tel. 02 258 0697-9
Fax 02 258 0697

sonie's

Sonie's is a fusion restaurant - its a mixed between japanese/italian.

This restaurant is always packed with the locals and those japaneses who are living here in bangkok.
Its good for lunch with mates and family as the restaurant's style is very casual, nothing fancy.

Its always my fovourite place for easy lunch with my mates.

I really enjoy their variety of rolls...

- Queen Rolls
- King Rolls
- Oh my God Rolls
- Rainbow Rolls
- Norway Rolls
- Sunshine Rolls

Sonie's
9/2 Sukhumvit 39 (Soi Pormpong)
tel. 662 260 8386 upto 7, 662 258 8330
fax. 662 260 8388