Today, a friend asked me if I was sick of ramen yet. So I replied, “ARE YOU CRAZY!” While I’ll probably never get sick of good ramen, it will be hard to top this month-long experience. It’s not really a challenge anymore because I’ve enjoyed every bit of it.
Today’s Curry Nanchatte Ramen (the last in a bowl) is a marriage between the top-selling #17 and Murakami-san’s famous curry. It can only be described by one word: silky. The creamy sweetness of the Nanchatte gives the semi-spicy curry a Thai-ish feel that goes down smooth. Although it’s no Bassanova, I liked it better than the Nanchatte alone. Because, as Murakami-san might say, this chewing gum (marriage) has “long-lasting flavor!”
I might have freaked out if I saw these balls in the Motsuni, but this is curry ramen and you can’t have curry without potatoes!
This Curry Nanchatte was as good as I thought it would be. The noodles also matched the soup brilliantly. With the normal toppings of the Nanchatte (chashu, shoga, hanjuku egg), I won’t wait 30 days to try it again.
So…is this the end? “Mama told me one day this was gonna happen but she never told me when.” Sorry, that last question reminded me of New Edition. Wait…there’s still one more day!
Tomorrow’s ramen: Kata Yakisoba
So now you know what I meant by “the last in a bowl.”
Can you believe it’s already Day 29? Only 2 days left! So unfortunately my team got blown out tonight, but that’s okay I’m not worried. It’s only one game and it was against the best team in the western conference.
On to the ramen. Today’s bowl was filled with Beef Tomato Ramen. Its name is self explanatory, but the beef stew-like soup was topped with lots of fresh spinach. If you like beef stew or beef noodle soup, then you’ll like this ramen. It really fulfilled my craving for beef today.
The tomatoes were fresh and the beef was very tender. You can really taste the effort put into this soup. It’s just like mom used to make.
The fresh spinach naturally soaked up the soup and tasted even better combined with the beef.
The noodles also soaked up the soup like a sponge, which gave them a new identity.
I apologize for not being more descriptive, but it feels like its been a long day. Thanks for understanding. I’ll see you tomorrow!
Tomorrow’s ramen: Curry Nanchatte
When I first started this challenge, the Motsuni Ramen was not something I was looking forward to eating. In fact, I felt it creeping closer every single day, badgering my mind worse than Ricky Martin ever could. It’s not exactly fear because I can eat practically anything. I think it’s more so a childhood memory gone bad. In any case, it’s time to rise above and eat it for the people!
To my surprise, the Motsuni Ramen was actually quite delectable. And although staring at the guts began to initiate a queasy reaction, once it was in my mouth everything was just fine. The soup was magnificent! The original miso base achieved a richer flavor from the stewed pork intestines and the added spicy kick really enhanced everything about it. I couldn’t help but think that the soup tasted like a better version of Shin Ramyun. And thank goodness for the tofu, I don’t think it would have been the same without it.
I should’ve ordered some butter. Now that I’m writing this, I really think some butter would have done wonders. Anyway, if it weren’t for this challenge I probably never would have tried this ramen, but now that I have, I feel good about it and might even order it again someday.
No side orders today since I didn’t want to puke my guts out while playing basketball (no pun intended…okay maybe it was…err).
Tomorrow’s ramen: Beef Tomato
It’s also B Diddy’s Clippers debut so you know where I’ll be tomorrow night!
Traditionally reserved for the summer months, Foo-Foo Tei’s Hiyashi Chuuka lasts well into October (as you can see) to please the soup-less fanatics that mourn during the winter. Originally created for those people who cannot handle a hot bowl of ramen during Japan’s humid summer months, Hiyashi Chuuka (in general) is a cold noodle topped with ham, egg and lots of vegetables, perfect for slurping in the heat. And before I forget, I must mention that Foo-Foo Tei’s season for Hiyashi Chuuka will most likely finish at the end of this week. So if you got an itch for a really good cold noodle, you better go now or you’ll be kicking yourself for the next 8 months!
Murakami-san’s dressing for the Hiyashi Chuuka is a homemade sesame sauce mixed with sugar, soy, vinegar, and other secret ingredients. And you know what…the flavor was perfect! It’s a very simple dish, but I couldn’t imagine Hiyashi Chuuka being this good. I was surprised.
The way the dressing coated the ham, cucumber, egg, seaweed, moyashi, negi, ginger, and of course the noodles was special. A refreshing escape that provides a cool breeze.
I was finally able to order the Yaki Buta (pig) that was sold out the other day. Eight pieces of tender roasted pork that had a sweetness about them. I still wish I could have dipped them in the Tan Tan Men from the other day.
Tomorrow’s ramen: Motsuni a.k.a. Menudo
I guts to have it!
It’s Day 26 (no not Diddy’s group) and it’s time for Ja-Jang Men, a popular dish from China that also has ties to Korea. Although soup-less ramen (otherwise known as mazemen or mazesoba) has recently become popular in Japan, it’s been hard for me to really classify them as ramen. It just doesn’t feel the same without the soup. In any case, Foo-Foo Tei’s Ja-Jang Men arrived with an excellent aroma and I was amazed how big the plate was.
Hidden beneath was the familiar noodles that have become my stomach’s best friend. Glistening with oil, they took on an entirely different characteristic without the soup. They felt much lighter and tasted great with the sauce.
I don’t have much experience with Ja-Jang Men, but Foo-Foo Tei’s version has a good, rich flavor that balances out with all the ingredients–mushrooms, cucumber, bell peppers, onions, ground pork, and fukujinzuke.
Today’s side order was Pan Fried Beef & Vegetables. Another flavorful dish that tasted like pan fried sukiyaki. If it weren’t for the huge Ja-Jang Men, I probably would have ate more than just a few bites.
This next dish was a surprise from Murakami-san and he refused to tell us what it was or how it was made. Aside from the obvious shimeji, there’s also some tender pieces of chicken trapped in a pool of gravy underneath. The gravy tasted a lot like katsuoboshi, but I’m sure it was more complex. And since it didn’t have a name, my friend’s and I simply dubbed it “The Damn Good Chicken & Gravy” dish.
The weekend is over and once again it wasn’t long enough. That’s okay, tonight’s baseball game landed on my square!! Allllright!!
Tomorrow’s ramen: Hiyashi Chuuka
Hmm…is it still summer?
Hing Wa Lee Plaza
1569 S. Fairway Drive
Walnut, CA 91789
I’ve been going to this UCC Café Plaza at least once a month now ever since it opened last year. I often go in the morning to enjoy a glass of their signature siphoned coffee and a plate of Japanese-style French Toast, but today would be different. Last month when I was here, I noticed a little sign on the table stating that they now have ramen. So of course, I had to come give it a try. (Don’t worry, the Foo-Foo Challenge will still continue tonight!)
Before I say anything further, I would just like to say that the service today was absolutely horrendous! I’ve never experienced anything like this before at this restaurant and unfortunately it may mean the end of my UCC visits…forever. Yeah, I’ve waited hours in line for ramen before, but never have I waited 45 minutes after being seated to finally be served an ice coffee. Nor have I seen a waitress get an order wrong and not apologize for it. Coupled with the attitude of slamming our glasses on the table after I had asked just ONE TIME where our iced coffees were, I think I’ve had enough. By the way, our waters arrived 57 minutes after we sat down. Uuuh…am I missing something?
What is “Japanese Fusion Ramen” anyway? Ramen is essentially Japanese already so does this mean it is fused with itself? (Can you tell I’m still bitter?)
Fried Tonkatsu Ramen: This is not ramen! The noodles are the same noodles that they use for their spaghetti and since my bowl was probably sitting for several minutes in the kitchen (I can’t imagine why), the noodles were horribly soggy. The soup was also very disappointing. It tasted like chicken broth mixed with instant ochazuke packets…pathetic! I really hate wasting food, especially ramen, but the lower right picture is as far as I could get. I wasn’t about to waste any more room in my stomach when I could fill it with real ramen tonight. The only positive was the tonkatsu, but the damage had already been done.
I’m not one to complain or make a scene or withhold tip for bad service so I still paid and left a tip as I would normally do. I really enjoyed their food minus the ramen, but I could live without it. And I’ll stop recommending this place to friends from now on.
With Halloween approaching, I was afraid today’s ramen would attract some vampires looking for a bloody slurp. Precisely why I went to Foo-Foo Tei during the day…haha.
Today’s Tan Tan Men gets it’s blood-red color from a thin layer of chili oil concocted by Murakami-san himself. And if you look closely at the bottom left corner of the pic below, you might recognize the faint outline of a hanjuku egg. Being that the egg has a higher density than the chili oil, it absolutely cannot come up for air. The rest of the soup is a blend of three sauces with the most distinct being sesame. Parting the red oil reveals a light brownish colored soup beneath. It’s not very spicy, but you will notice a strong sourness that comes from vinegar. Don’t worry, the ground pork handles the sourness with dignity–I just wished there was more of it.
A close up look reveals the mass abundance of sesame seeds, along with how the soup and chili oil refuse to bond. Peanuts also add to the nutty flavor.
I found it interesting how the ground pork stuck to the noodles as I slurped. But I still wished there was more of it.
I don’t know why, but I felt like eating meat today. I tried to order the Yaki Buta with my ramen because I thought it might taste good dipped in the Tan Tan, but unfortunately they didn’t have any. Bummer…
Tomorrow’s ramen: Ja-Jang Men
Okay so it’s not really ramen, but soupless ramen is popular in Japan these days.