#Cornography Day 45: Miso Ramen with Salmon and Shoyu-Butter Corn

image

I began by pan-roasting a couple fillets of salmon with butter. When the salmon was just cooked, I removed it from the pan and added corn. I cranked up the heat and let the corn brown, then added some shoyu and let it reduce to a sticky glaze. I then made a light broth from sardine dashi powder and mixed miso, brought it to a boil, and added some ramen (actually spelt noodles). Meanwhile I placed a little butter and grated yuzu peel in the bottom of ramen bowls. When the noodles were done, I transferred them, along with the broth, to the bowls and topped them with the corn, flaked salmon, spring onions, and sesame seeds. It was okay, but disappointing. The noodles lacked texture. The broth lacked depth. The whole thing lacked an acidic, pickly element. Not bad, but not my best work.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s