Nikomi Ramen

Nabe (hot pot) is my favourite thing to eat in cold weather, but we didn't eat nearly enough of it this winter- and how could we? A squirming baby in our laps does not go well with a konro (portable gas range) at the table. But once Shuma was big enough for a high chair it was safe to cook at the table once again. We were all about nikomi ramen this season, a simple nabe using unfancy ingredients and instant ramen noodles. What's special about this dish is that while nabe is usually finished by cooking noodles (usually udon, but ramen is occasionally used) or rice in the leftover broth, nikomi ramen involves cooking and eating the noodles together with the other ingredients. No waiting until the end for what many people consider the best part of the meal.

In this case we used chicken thigh, carrot, kombu (kelp), shiitake and maitake mushrooms, shungiku (chrysanthemum greens), atsu-age (fried tofu), and cabbage. And for a taste test, two kinds of ramen noodles: the regular dried instant kind, and fresh.

Here it is being cooked in a broth of dashi (kelp stock), sake and soy sauce.

And here are the fresh noodles: nice, fat and toothsome, but with the disadvantage of clouding up the broth a little.

And the instant noodles, perked up with a topping of chili peppers and sesame. A little on the mushy side, but with the advantage of being, well, instant.

The verdict: the fresh noodles were way better, and the extra time needed to cook them is not much of a drawback considering nabe is supposed to be a slow, leisurely meal. But the instant noodles didn't suck either.

This is one of the coldest springs ever, so I don't think we're done with nikomi ramen quite yet.

Comments

[Claudine Co]

What a great idea for hotpot! I never would have thought to use instant ramen noodles! My husband and I are just back from a trip to Japan (your blog has been great inspiration and assistance to us) and I'm plotting out our meals for the weekend... thanks so much for posting so regularly.

Thanks Claudine! I think instant noodles in nabe are a Korean thing, but it became popular in Japan a year or two ago. Great idea, I think. -Amy

[Sara A]

Why oh why did I never ever consider ramen nabe? This sounds wonderful!!
I remember feeding my daughter udon when she was a baby in Japan. I would break up the dry udon into about inch long pieces and boil it with carrot and daikon cut into small pieces. Seasoned with shoyu and sugar, and then I fed it to her until she wanted to feed herself. That was always fun.....

I know, what an obvious good combination. I've actually finished nabe with ramen before (really good with ishikari nabe), but never thought of putting it in from the beginning. That udon dish sounds like great baby food, will give it a try. -Amy

[David]

Next step: takoyaki cooker at the table. I think as long as Shuma is in his high chair, it should be okay. Personally, I've always been skeptical of tabletop burners but so far so good.

Hehe, I like the way you think! And I agree, that gas canister at the table makes me slightly nervous. I decided long ago that when our konro dies we're getting an electric one, but the stupid thing is still going strong after 15 years! -Amy

[takiko]

I have not eaten the ramen with a hot pot,just a udon or rice (after nabe).But my husband likes ramen,so I'll suggest him nikomi ramen!

You can find packages with the noodles and broth at the store, that's where got the idea from: http://www.nagatanien.co.jp/brand/nikomiramen/ But it's not necessary to use the package, just add any kind of ramen to a strongly flavoured nabe broth. It's definitely man-pleasing food! -Amy

[internetowe szkolenia bhp]

Looks delicious! I didn't have time to cook but you have a child and you can find the time so do I and with following your blog I'll definitely start :) regards!