Food Review at Sakae Sushi – by Marcus Tang
Never would I have thought that I would get to eat and review about food for an English project. That has to be the coolest!
Not all my group members were able to meet up for our Japanese food gourmet tasting at Sakae Sushi! The lucky ones for that day who were able to make it were Zheng Jie, Adrea, and Ryan Tan. Adam and Joshua had to give it a miss. We had a bonus “honorary” guest appearance, Nigel. He and Zheng Jie came together after their CIP programme and we all happily proceeded to the Sakae Sushi at Junction 8.
I ordered two of my all-time favourite dishes – Chawanmushi and Teriyaki Chicken Ramen.
The delectable Chawanmushi is a savoury Japanese dish that is essentially steamed egg custard that usually contains pieces of chicken, shrimp and mushroom. It’s like the consistency of pudding but instead of being sweet, it’s… SAVOURY (I am salivating thinking about it, while typing this blog)! Literally translated, Chawanmushi actually means ‘steamed in a tea bowl’. The first time I tried the silky and smooth Chawanmushi.. that’s it! It was love at first slurp. It is one of the ‘must try’ dishes and out of 10, I would rate it an 8.5! Most Japanese restaurants offer this dish in their menu, so it is easy to find.
My main course was a scrumptious bowl of steaming hot Teriyaki Chicken Ramen. The Teriyaki Chicken is tender and not too soggy despite being mixed with the soup. I had always loved teriyaki sauce. The word “Teriyaki” derives from the noun “teri”, which refers to a shine or luster given by the sugar content in the teri, and “yaki”, refers to the cooking method of grilling or broiling. By adding my favourite foods (teriyaki sauce, chicken and ramen) together make it a lovely potent brew of pure pleasure and joy. It is totally satisfying to my tummy! This is really a dish that no one should ever miss out on! The soup is really important in a ramen as the taste of the soup affects the quality of this dish. No matter how nice the ingredients are if the soup is bad, the whole ramen is ruined; making ramen requires a delicate balance, making a good ramen takes skill. Sakae sushi’s ramen is really good, clearly made by a chef with good skills. It is really a dish that no one should ever miss out on.
If you want to learn how to make teryaki chicken ramen, here are some easy steps and step-by-step instructions on how to make it Enjoy! :
- Yield: 4 bowls
- Prep: 60 mins
- Cook: 4 mins
- Ready In: 1 hr 4 mins
Prepared in the same way as Tonkotsu ramen, this rich and unctuous chicken ramen is brimming with umami.
- 2 pounds chicken bones
- 1 pound chicken wing tips
- 1 small leek cut into 4 pieces
- 2 length ginger sliced into 8 coins
- 4 large cloves garlic unpeeled
- vegetable oil for frying the aromatics
- 4 inch piece kombu
- 10 cups water
- 1/4 cup sesame oil
- 3 scallions white part only, minced
- 1 tablespoon soy sauce
- 1 cup soy milk
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 4 servings ramen noodles boiled according to package directions
- Bring a kettle full of water to a boil. Lay the wing tips and chicken bones in a clean sink, then pour the boiling water over the chicken. Wash the chicken with cold water, scrubbing off any clumps of blood. This step solidifies some of the blood on the chicken so you can wash it off and it doesn’t end up in your soup.
- In a small saucepan, add the leeks, ginger and garlic, then cover with vegetable oil. Gently fry over medium low heat until the aromatics are dark brown, but not burnt (about 30-40 minutes).
- Add the kombu, wingtips and bones to a pressure cooker and cover with 10 cups of water. Bring it to a boil uncovered, then skim off the scum that floats to the top. Continue skimming until you don’t see any more scum. Remove the kombu and discard, then add the fried leeks, ginger and garlic. Seal the lid, then cook under high pressure for 1.5 hours.
- When the stock is done cooking, let it cool to room temperature. Pour it through a large strainer into a large bowl. Squeeze the solids with your hands to extract as much liquid as possible. You’ll notice that the liquid starts turning a creamy white. This is what gives the soup its body so be sure you get every last drop. Pour the strained soup through an extra fine sieve (such as a tea strainer) into a clean container. You can either stop here and refrigerate the stock or keep going.
- If you refrigerated the stock, it should be fairly easy to scrape off the excess fat with a spoon. If not, use a fat skimmer to skim off the extra fat and set the fat aside. In either case, you want to leave a little fat behind. Measure your the soup. You should have about 6 cups, if you have more, you should boil it down to 6 cups, if you have less, add water.
- To make the caramelized scallion oil, add the sesame oil along with about 2 tablespoons of chicken fat that you’ve skimmed from the soup to a small saucepan. Put the saucepan over medium heat, then add the minced scallions. Fry the scallions until they are medium to dark brown in color. Turn off the heat, then carefully add 1 tablespoon of soy sauce. The oil will sputter, so be very careful. This caramelizes the soy sauce, giving it a wonderful toasty aroma.
- To make the soup, add the 6 cups of strained stock to a pot, add 1 tablespoon of soy sauce, 1 tablespoon of salt, and the soy milk and gently heat.
- Boil your noodles according to the package directions or make a batch of homemade ramen noodles.
- To finish the ramen divide the noodles between four bowls, pour the soup over the noodles then top with your choice of toppings. I served this with a soft boiled egg, menma, shredded scallions, and chicken chashu, but what you top it with is up to you. Boil your noodles according to the package directions. Put the boiled noodles in the bowl and add the toppings. Cover with the hot soup, then drizzle on some of the caramelized scallion oil. Serve immediately.
Found from :http://norecipes.com/blog/chicken-ramen-recipe/#sthash.hgJdXfQO.dpuf