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Ramen Shop | Oakland, CA

Smoked Wild Steelhead Miso Ramen: 4.6 out of 5 Cost: $17-23

Fanciest ramen I've ever had. Worth the price. You can taste the quality in the ingredients from the chashu to the scallions to their housemade noodles. I love the added ground pork belly in the broth. It definitely gave that tonkotsu flavor and texture even though it was a miso broth. I also like the rare toppings they include like Japanese eggplant and shungiku (chrysanthemum leaves). The broth was velvety, perhaps a bit too rich. Flavor was amazing but it was hard to finish a whole bowl of that broth without feeling lethargic/guilty afterwards. Their menu is always changing so I would come back again just to try the different broths.

#ramen #oakland #ramen shop #foodporn

Ramen Dojo | San Mateo, CA

Spicy Garlic Pork Ramen (extra pork, extra quail eggs): 4.3 out of 5 Cost: $12-15 If weed is the gateway drug. Then, I say Ramen Dojo is the gateway to my ramen obsession. Actually, it's safe to say I have an addiction. (Hi, I'm Anne, and I'm a ramen addict.) Having tried so many other ramen shops, I can't help but compare the Dojo to an old shoe or a fuzzy sweater -- warm and comforting, bringing back bouts of nostalgia of the first time I've ever had GOOD ramen. Their Spicy Garlic Pork ramen is what I base all my other ramen experiences to. The tonkotsu broth is a perfect balance of richness and flavor. Just the right amount of tanginess from the garlic. I always get mild spicy because anything beyond that is just a waste, IMO. Regular is a bit too spicy for my liking. You start to lose feeling of your tongue, as well as the flavor of the tonkotsu broth. The Dojo recently changed their noodles, which was disappointing. They are much more firm than usual. Probably the only thing I don't like at the moment. Everything else, the kikurage mushrooms, chives, chicken gravy, quail eggs, roasted garlic, and chashu are on point. There's not a whole of frills about Ramen Dojo. The menu is simple. It's a feel good experience every time -- kind of like that old shoe or fuzzy sweater.

#ramen #crazyramenlady #ramendo #sanmateo #bayareaeats #tonkotsu

Santa Ramen | San Mateo, CA

Regular Spicy Garlic Pork (kikurage mushrooms and quail eggs): 3 out of 5 Cost: $10-$15 I have been here at least a handful of times, and everytime I leave, I am neither wowed nor disappointed. Hence, the “3” rating. My most recent visit was a little confusing. We were told they were out of pork cheek and stewed pork (still don’t know the difference) and out of miso and shoyu broth, so I prepared myself for “leftovers” (it was one of those, “I really just want ramen” nights.) I ended up ordering the garlic pork broth, regular spicy with kikurage mushrooms and quail eggs. The broth was good -- rich in flavor, nice consistency to it. The hint of ginger did bother me a little. It’s not the flavor note I like to have at the end of my broth. The noodles were outstanding. Nice chewiness that used to be in Ramen Dojo’s noodles. I can’t say much about the chashu since my visit was recent (see previous post about no meat!) From what I do remember from prior visits was that the chashu pieces were thin -- tender but thin. All in all, it’s good ramen but not great ramen. What can I say? I’m in love with the Dojo!

#ramen #crazyramenlady #tonkotsu #san mateo #bayareaeats

Crazy Ramen Lady

If I had to choose one meal I could eat every day, it would have to be ramen. It's a simple concept -- broth, noodles, and pork; but the amount of effort you put into making a very well-rounded bowl of ramen is beyond my cooking capabilities -- certainly one I hope to master in the future. But for the meantime, I'll leave it to the pro ramen shops.

Last year, I began to compile a list of ramen shops I have tried throughout the Bay Area, LA, and Las Vegas. I wrote my reviews on their ramen based on my 3 criteria: broth, noodles, and chashu (pork). For the next week or so, I will be highlighting a few ramen shops. So stay tuned from this crazy ramen lady!

#ramen #la #lasvegas #sf #bayarea #oakland #crazyramenlady

No meat? No problem!

In celebration of the Lenten season, I made the conscious decision to give up meat (pork, chicken, and beef) for the next 40 days. I can't say it's been easy to resist my usual cheeseburger cravings but it's food like shrimp korokke (croquette) with curry that has been giving me life the past week or so.

Shrimp Korokke (Croquette)

1 large potato, peeled and quartered

1 medium carrot, big chunks (same size as potatoes)

1/4 onion, minced

2 cloves garlic, minced

2 generous pinches of salt

pepper

olive oil

1/2 lb shrimp, fresh or frozen (I used 6 large pieces), minced

1/4 cup flour

1-2 eggs

1-2 cups of panko

Canola oil/Vegetable/peanut oil (if you want a nice crisp, I'd go for peanut oil)

2 green onions stalks, sliced as thin as possible (optional - I didn't have green onions but I totally would put some)

Boil potatoes and carrots in salted water until soft enough to mash with fork or wooden spoon. After mashing, let it cool in fridge covered with plastic wrap. about 20-30 minutes. While potato and carrot mix cools, sauté onions and garlic in olive oil until onions are transparent. Don't let it burn! Remove from heat and set aside. After potato and carrot mash has cooled down, mix in minced shrimp, minced onion/garlic, green onions (optional), salt and pepper. Mix until all ingredients are evenly incorporated into one enormous mound/ball. Put mixture back in fridge while you prepare the batter and heat the oil. 15 minutes. Your frying pan depends on what shape you make (ball or patty). If ball, a medium size pot filled with oil at halfway point. If patty, a shallow skillet with 1/4 inch of oil. Heat pan until oil is at 350-375 degrees. As you wait for the oil to heat up, prepare as much croquettes as possible. Shape croquettes according to your preference. Lightly flour each croquette on all sides, dredge in scrambled egg, and then cover in panko. Fry until golden brown in color. After frying, place on a cooling wire rack (make sure a paper towel is under the wire rack to catch oil drippings). Enjoy with curry or tonkatsu sauce! This should make between 8-10 palm sized patties or 9-11 balls.

#shrimp #korokke #croquette #food #recipe #40days #nomeat

post-workout meal:

another cold soba noodle salad [cucumber, carrots, spinach and arugula] with honey cilantro lime vinaigrette and garlicky prawns

Veggie Pesto Wheat Pizza [eggplant, bell peppers, spinach, arugula, fresh basil, roasted garlic, and lime | baked eggs for protein]

#pizza #i love pizza #vegetables #foodporn #eggs #vegetarian #vscocam #food #recipe

The recipe I was working on last night came into fruition today. I'm definitely a happy gal! The "Omelette" garlic infused butter soft scrambled eggs with shallots, asparagus, and bell peppers, topped with shaved gruyère and chives | served on toasted French bread | herbed Greek yogurt sauce

#food #eggs #breakfast #vscocam #food photography #recipe #bread #foodporn