Japanese-style sweets (wagashi, 和菓子)
• Amanatto
• Dango rice dumpling
• Hanabiramochi
• Higashi
• Hoshigaki Dried persimmon fruit
• Imagawayaki also known as 'Taikoyaki' is a round Taiyaki and fillings are same
• Kakigori shaved ice with syrup topping.
• Kompeito crystal sugar candy
• Manju sticky rice surrounding a sweet bean center
• Matsunoyuki
• Mochi steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass
• Oshiruko a warm, sweet red bean (an) soup with mochi: rice cake
• Uiro a steamed cake made of rice flour
• Taiyaki a fried, fish-shaped cake, usually with a sweet filling such as red bean paste
• Amanatto
• Dango rice dumpling
• Hanabiramochi
• Higashi
• Hoshigaki Dried persimmon fruit
• Imagawayaki also known as 'Taikoyaki' is a round Taiyaki and fillings are same
• Kakigori shaved ice with syrup topping.
• Kompeito crystal sugar candy
• Manju sticky rice surrounding a sweet bean center
• Matsunoyuki
• Mochi steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass
• Oshiruko a warm, sweet red bean (an) soup with mochi: rice cake
• Uiro a steamed cake made of rice flour
• Taiyaki a fried, fish-shaped cake, usually with a sweet filling such as red bean paste
INGREDIENTS:
Fresh ramen noodles (for two people)
4 cups water
4 tablespoons white miso paste
3-4 teaspoons S&B La Yu or chili oil
1/2 teaspoon hondashi
2 hard-boiled eggs
1/2 can corn kernels (15 oz can)
1 narutomaki (Japanese fish cake with a pink swirl)
1 stalk scallion (finely chopped)
1 tablespoon white sesame seeds (pound with mortar and pestle until fine)
Light soy sauce to taste (optional)
Some seasoned roasted seaweed (cut into thin strips)
METHOD:
Bring the water to boil and then add in the miso paste, hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the chili oil and light soy sauce to taste (optional).
Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.
In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, corn kernels and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.
COOK’S NOTES:
1. Other than the toppings in my recipe, you should add pork slices, pickled bamboo shoots, etc. to miso ramen.
2. I have launched a new “Food & Grocery” store on Amazon. It offers ingredients that you will find in my pantry. Happy shopping and cooking!
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credit: http://rasamalaysia.com/recipe-miso-ramen/
