“I love a slurpy ramen soup but I also really love the chewy texture of ramen with a delicious sauce. I’ve been making a version of the meatball recipe for years as an appetizer and I was in the mood for some yummy ramen noodles and thought a play on the comfort of spaghetti and meatballs with an Asian-style flair would be fun. It was! And quite delicious!”
Read moreNoodles with Miso Sesame Sauce, Meatballs, Broccoli Raab and Pickled Radishes
This recipe is inspired by the farmer market in spring, when the first radishes and raabs hit. It’s always amazing to see raabs—bouquets of greens that have overwintered and are sending up flowers to become seeds for the next season. Broccoli raab is the most famous of the raab, but we are also crazy for arugula, cabbage, collard, and kale raabs. And the best way we’ve found to cook them is to blanch them in boiling water, which happens to be exactly how you cook noodles! So we cook them together for a really easy dinner hack.
Read moreTsukune Miso Ramen (aka Holiday Ramen)
This ramen is such a great way to use up holiday leftovers. You’ve probably got stuff like mushrooms and green beans already in your fridge as we speak! In this case I’ve made the tsukune with ground turkey, but you could use ground chicken or pork, or your favorite vegetarian meatball.
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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.