What I've been eating lately
Lately, things have been hectic with work, social commitments, and around the house, so I've been making things that I can eat deliciously without spending much time.
Below, I'll introduce some instant foods that I just add or top with things I have at home, so it might show my true colors, but here goes.
New Touch Sugomen
This is a cup ramen with non-fried noodles. The noodles are smooth and delicious.
There is a wide variety of local ramen, and my favorites are the 'Negimiso no Ippin' and 'Kamo Dashi Soba' (which isn't a local ramen, and not even a ramen). The 'Negimiso no Ippin' comes with a small packet of garlic, and while it's best to add it, be careful about when you eat it (because the garlic is very fragrant).
By the way, regarding how I make it, I take everything out of the cup, throw the cup away, and make it in a pot (defeating the purpose of cup ramen).
Example: How to make 'Negimiso no Ippin'
If you make it in the cup as the manufacturer instructs, it uses 430ml of water, but since I add vegetables and make it in a pot, I use a slightly smaller amount of about 400ml of water, add 1/2 a finely chopped green onion, bean sprouts if I have them, and the included dried toppings, and bring it to a boil. Once boiling, I add the noodles and cook on low heat for 4 minutes. I put the included soup base in a bowl beforehand, and pour only the hot water from the pot into it to dissolve the soup. After that, I add the noodles and green onions remaining in the pot and gently mix them in the bowl so the flavor is even. Finally, I top it with the included garlic, and it's done.
I'm aiming to conquer the series, including Yaizu, Wakayama, Onomichi, Niigata, Sano, Aomori, Hakodate, Sendai, Nagasaki Champon, and Hakata Tonkotsu, but since few stores carry all the varieties, I'm only halfway there.
Basically, for cup noodles, I don't use the cup, and I make them in a pot while adding leftover vegetables, hoping for some vegetable broth.
Myojo Chuka Zanmai Series
Noodles again. But this time, bagged noodles.
My favorite in the series is 'Ryomen'. It's a limited-time release from early summer to mid-August (my personal impression). Around May, when I discover them lined up on the supermarket shelves, I think 'Summer has arrived!' and buy 5 packs. Since they sell out quite often, I always buy them when I happen to see them, and before I know it, they've vanished from the shelves, making it a special item that lets me feel the season as I think 'Summer has gone' (it seems you can buy them online).
They are thin noodles, but they have a firm chewiness, and while the included mustard doesn't really have much of a presence, the sesame sauce has a finish that you wouldn't expect from an instant product.
Also, I top mine with thin omelet strips, shredded cucumber, imitation crab, and bean sprouts (boiled with the noodles). Plus, adding shredded pickled ginger makes it feel like summer.
Example: How to make 'Ryomen'
Boil the noodles for 4-5 minutes, then cool them with water or ice water. Drain the water thoroughly (to make the flavor of the sesame sauce stand out), place the noodles on a plate, top with the ingredients, and pour over the sesame sauce with the included mustard dissolved in it to finish.
By the way, the Sanratanmen from the same series is also delicious.
Example: How to make 'Sanratanmen'
For water, use a slightly smaller amount of about 450ml, add 1 finely chopped green onion, and bean sprouts if you have them, and bring to a boil. Once boiling, add the noodles and boil for 4-5 minutes. When the noodles are cooked, turn off the heat, leave the soup, and transfer only the noodles and vegetables to a bowl. Bring the remaining soup back to a boil, and once it's bubbling, swirl in a beaten raw egg (I'm rich, so I use 2 eggs). Once the egg is fluffy, add the included liquid soup base, turn off the heat, and add the included spicy liquid. Transfer the soup from the pot to the bowl and gently stir so the flavor is even, and it's done. When you have a hangover or are tired, adding extra vinegar is also good. I use black vinegar.
XX Ham's chilled Margherita
XX is Ito or Nippon. While Neapolitan style is very popular in the world, I like Roman-style thin-crust crispy pizza, so I bake it so the crust becomes crispy.
Example: How to make 'Loaded Margherita Pizza' (it's no longer a Margherita)
Take the pizza out of the bag and top it with your favorite vegetables. I usually spread half a thinly sliced onion and one thinly sliced green pepper all over the pizza.
If you have any mushrooms, adding them also gives it a good flavor.
On top of that, I splash on plenty of Sokensha Organic Pizza Sauce. If you add onions, the flavor can become a bit dull, so I add extra pizza sauce.
On top of that, I tear 3 slices of melting cheese into strips about 2cm wide by hand and spread them densely over the whole surface. Since I want to bake the crust until it's crispy, I bake it in an oven at 220-240 degrees for 10-13 minutes. I bake it until the moisture from the onions evaporates.
Take it out of the oven and use a cheese grater to shower it with as much Parmigiano Reggiano as you can! If you have basil, tearing 5 or 6 leaves by hand and adding them will double the deliciousness and excitement. Enjoy with wine.
I've never ordered pizza delivery, so I have nothing to compare it to, but this is delicious in its own way, cheap, and I'm satisfied.
That's all, and please excuse me for saying that 'opinions may vary'.
I apologize for the casual explanation of how to make these.
Sorry for all the carbohydrates.
If I have another opportunity, I'll introduce Mentaiko pasta.