Although Ramen, a dish originating from Japan that is popular all over the world, is certainly not a novelty even in Lithuania, at least a few are already inviting you to try it here. restaurants, this meal came to us quite recently. Therefore, it is not surprising that we still lack the knowledge of what kind of dish it is or what makes good Ramen different from bad Ramen. Like many things born in Japan, Ramen has a very clear structure, old traditions and well-established cooking techniques that should not be radically changed. located in Vilnius restaurant Vilius Kadūnas, the owner of "Pamella", shared a few tips for gourmets, what is important to pay attention to when looking for the best Ramen in Lithuania.
ramen, 拉麺, ラーメン is a Japanese dish that basically means noodles. noodles), served in a richly flavored broth. This is an extremely filling dish, which first became popular among the working class, who wanted a quick and filling meal without much time. Ramen should not be confused with soup, although the similarities are obvious. The very word "Ramen" in Japanese also means noodles soaked in broth, and in many small local cafes in Japan, after eating a bowl of noodles, you will immediately get a refill.
The importance of the alkaline element
There are several important components in a ramen, all of which receive a great deal of attention. First of all, it is pasta (eng. noodles), which are different from the Italian we are used to. Like many other noodles, Rameno'noodles are made from wheat flour, water and salt. But there's one huge difference that gives these noodles their distinctive, firmer texture. it'for myself', a type of alkaline water that contains sodium carbonate, potassium carbonate, and occasionally a small amount of phosphoric acid.
"For Kansas is mixed into the pasta dough. It's true that making Ramen noodles 'for myself can be simulated using an edible garden, but to enjoy real 'noodles, this alkaline element is mandatory," explains authentic Ramen noodles in a restaurant "Pamella" producer V. Kadūnas.
According to V. Kadūnas, the macaroni-making technique itself is also interesting:
"Ramen noodles contain so little water that when kneading their dough, it never sticks together and remains loose. So how do you turn a loose pile of wet flour into pasta? The traditional method for all doughs is to knead them until strands of stretchy gluten form. Unfortunately, Ramen noodle dough is stubborn and completely unwilling to yield even to the hands of a skilled cook.
The answer lies in the rolling. A loose mass that is rolled until it starts to stick together a little under the influence of the forming gluten threads. Then we fold and roll again. After a few times, the mass begins to stick together, and so on, folding all the time in the same direction, until a single, thin strip of dough is obtained."
At Pamella, the pasta is then cut using an original Japanese pasta cutting device and boiled for a few minutes just before serving this world-famous dish.
The secret is in the broth
Ramen broth is the second, but no less important ingredient of this cult dish. Perhaps the most popular variation of the broth is Tonkotsu, 豚骨 is a non-clear, whitish broth of pork bones, fat, and collagen, simmered for many hours until it acquires a rich pork flavor and creamy texture.
"Currently, we are making two broths at Pamella. Pork bone broth is boiled for about 72 hours. The result is a rich, off-white broth that is slightly lip-smacking. According to the Japanese, it is the feeling when eating Ramen that makes your lips stick together, which is a sign of a quality broth. We also cook chicken broth, which simmers for about 12 hours and, unlike pork, is transparent and compared to tonkotsu, much milder in taste. Chicken broth Ramen is a great start for new Ramen eaters," V. Kadūnas thinks.
When the broth and noodles are properly prepared, the ramen seasoning is no less important. Perhaps the most popular are Chāshū (sliced pork slow-roasted in the oven), Negi (onion leaves), soy marinated, salted egg, menma (fermented bamboo shoots), Nori (dried seaweed), corn, even butter to enhance the flavor of the broth. Make no mistake, these ingredients are among the most popular and commonly found, but seasonings can vary depending on the skill of the cooks or the country and region.
Ramen has always been a popular dish in Japan, but the popularity of this dish in America and Europe is associated with the "Momofuku Noodle Bar" restaurant that opened in New York. Many experts say that it is this place that contributed to the popularity of Ramen around the world. Arriving in Lithuania quite recently, Ramen has already managed to occupy an important place among the favorite Lithuanian dishes from other cuisines of the world.
