~Tsundere Cook ~ @tsunderecook-blog - Tumblr Blog

Add the sauce above the noodles and eggs. Tada! All done.

Hopefully once your sauce is ready your noodles and eggs are, too! ;) Timing can be difficult to master when cooking, I still fuck up once in a while, but this time I managed like a real chef and everything was ready at the same time.

Add your cheese to the sauce by little pinches and make sure to melt it.

Next comes the cheese. I grated cheddar and mozzarella, but you could use just one or the other, or any other cheese you feel like using, I guess. I went overboard and used way too much cheese (it was delicious, but kind of drowned the curry taste), and I think next time I’ll stick to adding it at the end in my plate.

After, add your curry blocks (6 in my case) to the mix and stir well until they melted. Make sure they are completely dissolved. You need then to simmer it for 10 minutes, mixing now and again to make sure it doesn’t stick to the bottom.

Next, I poured 1 1/2 cup of hot water and 1 1/2 cup of chicken broth. However, next time I’ll probably go for either only water or like 2 1/4 water and 3/4 chicken broth. I’ll adjust until I find the good balance. Bring to a boil!

Thoroughly cook your potatoes, carrots and onions in the butter on low heat, add butter when necessary. Once they are well cooked, add some salt to the mix.

Now, put butter in the pan. Don’t be afraid to use a lot, it’s tasty and gives a nice yum to the sauce.

This is the pan I used to make the curry sauce, it’s made of iron and super heavy. If you will make udon noodles and soft-boiled eggs (see ramen eggs for a super easy recipe!), I recommend placing them at ready on the stove, filled with water, so you can time everything together.

Cut your vegetables in tiny pieces (I’ve left the potatoes bigger than the carrots and onions, but they are still pretty small)

I am not super keen on rice (shame on me I know) so I prefer using udon noodles with my curry. I cut it in halves with my scissors so I can eat the curry with a spoon and not make crazy messes, but you can also leave it as is and eat with chopsticks. You can, of course, also make Japanese rice and serve the curry sauce with it.

First things first, you need the basics. I used only one of the potatoes in the end, and it was plenty enough. So half a big onion, one big potato, and a large carrot. This is to use with a six-pieces box of curry. I used Glicko this time, which is pretty good, but I realised that I fancy S&B Golden Curry above all so far.

Tonight I tried a new way to make my curry. I liked the standard, S&B recipe, but it was too thick. I was hoping for something that would work well with an omurice, and had been trying to come up with something different for a while. This new recipe is pretty good, but will need a little more adjustments. It was my first try at it, so I expected that I would be tweaking a few things. I was inspired by a collection of curry recipes all over the web, and especially this one: http://kotaku.com/how-to-make-japanese-curry-bricks-taste-better-1793686115

#japanese curry

Today I received my Tonkotsu soup stock! Apparently this is a thing yes. Now, all that’s left is to figure out how to use it...

To be continued!

#tonkotsu #ramen #yaaaas #ippudo

So. Here is my assistant, Alfred Vint Svent (aka Alvin), the only one allowed in my kitchen while I cook. Alvin loves to watch me, hoping for a bite, either from that spot, or from a chair at the table. Cooking without Alvin around is simply impossible.

Double Fried Fries

No pictures, but today I discovered the double frying method for tasty French Fries. It’s probably old news to most people, but it was entirely new to me and good lord these fries were the best I ever cooked. Fluffy -and- crispy? Yes please. Here is the website where I found my ‘recipe’ http://www.foodnetwork.com/recipes/double-fried-french-fries-recipe-1938606

#frenchfries #doublefrying

When you are ready to eat the eggs, warm them up for 3 minutes in a pan. The first time, I placed them in a sukiyaki broth (we were having shabu shabu) for about 3 minutes. This time, I warmed them up in a mix of water, soy sauce and mirin. I prefer a simmer to a boil, but I can’t say which is best. A simmer of 3 minutes will have this result. YUMMY.

#rameneggs #ajitsuketamago

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