{"id":5894,"date":"2022-04-04T02:00:10","date_gmt":"2022-04-04T09:00:10","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=5894"},"modified":"2024-08-29T11:56:45","modified_gmt":"2024-08-29T18:56:45","slug":"celebrate-the-ramen-noodle","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/celebrate-the-ramen-noodle\/","title":{"rendered":"Celebrate The Ramen Noodle"},"content":{"rendered":"

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April 4th is National Ramen Noodle Day! To celebrate, I made a Ramen Burger, which I\u2019ve never eaten before. Yeah, I know it was a thing back whenever\u2014but since I\u2019ve never been one to chase trends, I just thought I\u2019d try it now. I wonder if it\u2019s even available anymore?\u00a0<\/span><\/p>\n

I also did an instant ramen taste testing; specifically a Cup Ramen International Edition.<\/strong> See how I did\u2014I\u2019ll bet you\u2019ve never had most of these!<\/p>\n

In case you\u2019re wondering, credit for the Ramen Burger should go to a NY chef named Keizo Shimamoto, who started the craze back almost 8 years ago. I guess it never caught on enough to join the mainstream, but it\u2019s kind of a fun thing to make on your own, and an excuse to use the griddle if you\u2019re going to fry some burgers anyway.\u00a0<\/span><\/p>\n

Want to try? First make some instant ramen, flavor it with the packets it came with, and drain all the soup. Cool it down, and pour seasoned and beaten eggs on the noodles. The eggs will keep the noodles together in a clump so you can shape it into your burger \u201cbuns\u201d.
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Next divide up the noodles and distribute into round containers, like my take-out ones here, or use ceramic ramekins if you have them.
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Cover with plastic wrap and weigh each of them down with cans or anything else that will fit the size of the containers and over the noodles.\u00a0<\/span>
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Then you just chill them in the fridge for about 20 min. and there are your ramen \u201cbuns\u201d!
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The ramen buns go right on the griddle along with your hamburgers.
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If you look at Mr. Shimamoto\u2019s recipe, you\u2019ll see that he makes a special sauce (I think it\u2019s based on ketchup and sriracha). I made my own and it worked pretty well\u2014here\u2019s my Ramen Burger. And my personal review? I think I\u2019d rather have bread buns.\u00a0<\/span>
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With my cup ramen taste testing, I couldn\u2019t do what most people do and compare different Japanese brands of instant ramen because I\u2019m not allowed to show other branded products on this blog. But what I can do is talk about some of the cup ramen products from other countries. It\u2019s surprising to see how other countries interpret ramen\u2014it goes to show you how popular ramen has become around the world.<\/p>\n

Korean Gomtang<\/strong>
\nKoreans really love their ramyeon<\/i> too. This mild and silky version is made from beef bone broth and brings out the gomtang<\/i> flavor perfectly, which is a soup made with various beef parts like ribs, oxtail, ox head and brisket. This is slow simmered on a low flame, which produces its milky color and rich taste.
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Although really simple with no extra ingredients, this was one of my favorites during this taste test. I love Japanese ramen best, but for an instant cup ramen, you can\u2019t beat gomtang<\/i> for satisfaction. The deep richness of the broth is all you need for this ramyeon.<\/i>
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Korean Spicy Ramyeon<\/strong>
\nFrom the milky mild broth of gomtang<\/i> to the flaming red kick-butt of Korea\u2019s most popular instant ramen, this familiar red and black cup ramen is not for the faint hearted. You have to be able to handle your spicy food to enjoy this one.
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This is the top-selling ramen in South Korea, and I can understand why. It\u2019s generously filled with dried ingredients, like the large slivers of mushrooms that you see here. Plus it\u2019s spicy enough to satisfy all those fans who love getting their tongues burnt. I\u2019m getting too old for this.
\n\"\"<\/a><\/p>\n

Taiwanese Beef Noodle Soup<\/strong>
\nTalk about a meal in itself\u2014if you go to a Chinese restaurant that serves this classic dish, the beef is tender and the broth has been simmered for hours to give it that deep beef stock flavor. This instant ramen version tried hard to replicate it, but turned out to be my least favorite of the bunch.
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I may have put too much not water in, but there was no indicator line so I was just guessing. To me, it had a funky sort of smell that I personally didn\u2019t like. My wife said it smelled like how beef noodle soup is supposed to, so what do I know?
\n\"\"<\/a><\/p>\n

There actually was beef in this. See? Look closely or you\u2019ll miss it\u2026
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Indonesian Fried Noodles<\/strong>
\nI found an Indonesian version of the Japanese yakisoba<\/i>, or stir-fry noodles. It\u2019s prepared like all the instant fried noodles, first by pouring in hot water to reconstitute the noodles, then draining it. Then you add the flavor packets (this one came with 5<\/b> of them), and stir. Plus it had its own little fork!
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An interesting explosion of flavors. Maybe too much? I mean, after no less than 5 flavor packets it came out a little salty. But it did have that saut\u00e9ed after-taste to it, which surprised me. In case you\u2019re interested, the packets were: soy sauce, chili sauce, seasoning oil, fried onion paste and seasoning powder.
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Japanese Cup Noodles<\/strong>
\nThis brand you all know\u2014the company that started it all. Thanks to Mr. Momofuku Ando, who invented the original Cup Noodle, the world can have their ramen anytime, anywhere. I\u2019m eating their Black Pepper Crab flavor, which was stocked with decently sized chunks of imitation crab and veggies. One thing to note is that of all the cup ramens that I tested, this was the only one that did not have any flavor packets. Mr. Ando\u2019s method is to pre-load the seasoning and leave a pocket of airspace underneath the noodles. As hot water is poured, it can circulate thoroughly from the bottom, ensuring that the noodles soften evenly.
\n\"\"<\/a><\/p>\n

Apparently there are 17 varieties of Cup Noodle on the market in the U.S., and there are people who have tried them all. I\u2019m not that huge of a fan, but this Black Pepper Crab version was very good. It tasted like crab! And it didn\u2019t have any of those weird spongy egg bits that I\u2019m not a fan of. Notice the ramen noodle itself\u2014this was the only one that had a flat, ribbon-like shape. The better to remain al dente, perhaps?
\n\"\"<\/a><\/p>\n

After doing this, I realized there are so many more kinds of instant ramen from around the world. I heard there\u2019s a Mexican Tapat\u00edo Cup Ramen too; I\u2019ll have to try that one! Do you know others?\u00a0<\/span><\/p>\n

I\u2019d like to thank my partner, without whom I wouldn\u2019t have been able to cook each one so efficiently during this test\u2014my Zojirushi Water Boiler<\/b><\/span><\/a>. Seriously, it deserves a raise. If you want to read more about my thoughts on ramen, see my past post<\/b><\/span><\/a> on this great food.\u00a0<\/span><\/p>\n

Keep on slurpin\u2019!
\n 
\n 
\n 
\nProducts used in this post: Micom Water Boiler & Warmer CD-LFC30<\/strong><\/span><\/a>, Gourmet Sizzler<\/em>\u00ae Electric Griddle EA-DCC10<\/span><\/a><\/b><\/p>\n

Please note that these recipes were not tested by Zojirushi America.<\/span><\/p>\n

All images by Bert Tanimoto \u00a92021<\/span>
\n 
\n 
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

April 4th is National Ramen Noodle Day! To celebrate, I made a Ramen Burger, which I\u2019ve never eaten before. Yeah, I know it was a thing back whenever\u2014but since I\u2019ve never been one to chase trends, I just thought I\u2019d try it now. I wonder if it\u2019s even available anymore?\u00a0 I also did an instant […]<\/p>\n","protected":false},"author":3,"featured_media":5897,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-5894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san"],"yoast_head":"\nCelebrate The Ramen Noodle - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/celebrate-the-ramen-noodle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrate The Ramen Noodle\" \/>\n<meta property=\"og:description\" content=\"April 4th is National Ramen Noodle Day! 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