Although Ramen, a dish popular all over the world and originating from Japan, is certainly not a novelty even in Lithuania, at least a few restaurants are already inviting you to try it here. restaurants, this dish has come to us quite recently. Therefore, it is not surprising that we still lack knowledge about what kind of dish it is or what distinguishes good Ramen from poorer ones. Like many things born in Japan, Ramen has a very clear structure, old traditions and established cooking techniques that should not be radically changed. Vilnius-based restaurant Vilius Kadūnas, the owner of Pamella, shared a few tips for gourmets on what is important to pay attention to when looking for the best Ramen in Lithuania.
ramen, 拉麺, ラーメン – a dish originating from Japan, essentially meaning noodles (English: noodles). noodles), served in a richly flavored broth. This is a very filling dish, first popular among the working class, who did not have much time and wanted a quick and filling meal. Ramen should not be confused with soup, although the similarities are obvious. The word "Ramen" itself in Japanese also means noodles soaked in broth, and in many small local cafes in Japan, after you finish the noodles from the bowl, you will immediately receive a refill.
The importance of the alkaline element
There are several important components to ramen, all of which receive a lot of attention. First of all, the noodles. noodles), which are different from the Italian ones we are used to. Like many other pastas, Ramen 'noodles are made from wheat flour, water and salt. However, there is one huge difference that gives these pastas a unique, harder texture. It'for myself', a type of alkaline water containing 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 the real 'noodles", this alkaline element is mandatory.", explains authentic Ramen noodles in a restaurant "Pamella" producer V. Kadūnas.
According to V. Kadūnas, the pasta-making technique itself is also interesting:
"Ramen noodles contain so little water that when you knead the dough, it never comes together into a solid mass and remains loose. So how do you turn a loose pile of wet flour into noodles? The traditional way to make all doughs is to knead them until strands of stretching gluten form. Unfortunately, Ramen noodle dough is stubborn and completely refuses to yield to even the most skilled chef's hands."
The answer lies in the rolling. The loose mass is rolled until it gradually sticks together due to the gluten strands that are forming. Then we fold it over and roll it again. After a few times, the mass starts to stick together, and so on, folding it all the time in the same direction, until we get a solid, thin strip of dough.”
At Pamella, the noodles are then cut using an original Japanese noodle cutting device and cooked for a few minutes just before serving this globally popular dish.
The secret is in the broth
Ramen broth is the second, but no less important ingredient of this iconic dish. Perhaps the most popular variation of the broth is Tonkotsu, 豚骨 – a cloudy, whitish broth of pork bones, fat, and collagen, boiled for many hours until it acquires a rich pork flavor and creamy texture.
"We currently boil two broths at Pamella. The pork bone broth is boiled for about 72 hours. The result is a rich, whitish broth that makes your lips stick a little when you taste it. According to the Japanese, the feeling when your lips stick when eating Ramen is a sign of a quality broth. We also boil chicken broth, which simmers for about 12 hours and, unlike pork, is clear and, compared to tonkotsu, much milder in taste. Chicken broth Ramen is a great start for new Ramen eaters,” says V. Kadūnas.
After properly preparing the broth and noodles, Ramen seasonings are no less important. Perhaps the most popular are Chāshū (slowly roasted sliced pork in the oven), Negi (onion leaves), soy marinated, salted egg, menma (fermented bamboo shoots), Nori (dried seaweed), corn, even butter to further enhance the flavor of the broth. Make no mistake, these ingredients are some of the most popular and commonly found, but seasonings can vary depending on the chef's skill or the country and region.
Ramen has always been a popular dish in Japan, but in America and Europe, the popularity of this dish is associated with the opening of the Momofuku Noodle Bar restaurant in New York. Many experts say that this place contributed to the popularity of Ramen all over the world. Having arrived in Lithuania quite recently, Ramen has already managed to occupy an important place among the favorite Lithuanian dishes from other cuisines of the world.
