I spent hours behind the stovetop, anxiously waiting for the kakuni to braise.
It took about four hours and I needed the sauce it braised in
since it would be used for the tare.
I spent hours anxiously hoping that I made the tare just right as I dropped the hard-boiled egg into it and hoped it would turn into a tasty Ajitsuke Tamago.
I made the broth delicately with soy sauce and bonito flakes and chicken broth.
I watched as the broth boiled, and I dropped gluten-free ramen noodles into the pot, the only thing that wasnât homemade besides the soy sauce.
I open a bottle of original calpis and poured some out offering cups of it to friends and family.
I delicately made each bowl of ramen with love and topped it with the ajitsuke tamago and other toppings.
We all sat at the round table slurping up the noodles and talked about how good the ramen tasted. I wished I cooked qyoza and karagae too, but I wouldnât have the time. I would have wanted to make everything fresh and homemade, so I just stopped at ramen.
I love cooking for my friends and family. I love showing them my culture, a part of my being. I love sharing the cuisine that makes my mouth water like a dog drinking water. I like to watch their faces light up as they eat.Â
People take offense when I talk about it because being Asian, or Very Asian,Â
or just different isnât appropriate.