Sansotei Ramen

Over time, I hope to try every ramen restaurant in Ottawa. What with ramen becoming more popular, this process has become more difficult, but I think I’ll manage! Recently I had the chance to check out the Sansotei Ramen location at 1537 Merivale Rd.

A few things you should know before I even talk about the food: they’re closed Mondays, they don’t take reservations, and they’re really popular right now due to positive reviews in the paper. The last two factors mean that even if you arrive shortly after opening for dinner, as we did, there’s going to be a wait. The line only gets longer as you progress further in to the dinner hour, with people squashed into the tiny vestibule awaiting their turn, and then a line going out the outer door and down the sidewalk. Although turnover was fairly quick (ramen is generally supposed to be a quick meal), the entrance looked like the above the entire time we were there — although to be fair, it was a Saturday.

Now to the food. I tried the tonkotsu ramen black (i.e. pork bone broth with black garlic oil) with chashu pork, which is one of my favourite dishes. It’s also one of the more complicated ones to make, so I find that it’s a pretty good test of a restaurant. I was very happy with my soup! The broth was rich without being too fatty, and bursting with flavour. The pork was melt-in-your-mouth. The noodles had just the right amount of chewiness. I have to admit that my favourite ramen place in Ottawa is still Koichi Ramen (formerly Ginza Ramen) in Chinatown, but Sansotei is definitely giving them a run for their money. I would definitely recommend this restaurant; it’s well worth the wait in line.

All-You-Can-Eat Sushi

One of the things that I really like about birthdays is that it usually means going out for dinner. When it’s a large group of people like it was for the dual birthdays this past weekend, that usually means a kind of place where everyone can find at least one thing that they like — which often means a buffet or all-you-can-eat kind of place. This year my friends chose 168 Sushi Buffet. We’ve eaten there for a number of other celebrations, and it’s usually pretty good food. I mean, it’s not fancy, no bones about it, but it gives everyone a chance to try a little bit of everything, and I really like that.

As a bonus, this meal gave me the chance to try out the little ring light that I had purchased during my visit to the US in the fall. Restaurant lighting is notoriously bad (it’s generally kept low for “ambience” — and often to conceal a multitude of flaws), and it’s not like you can set up a tripod in the close quarters between tables. One of my friends was nice enough to act as my light stand, though, so I think I captured a few decent pics. Above we have a group order of sashimi.

Shrimp tempura.

Rolled sushi (dragon rolls I think).

And seafood udon soup.

Every other dish went by me so quickly and was picked clean so fast that I didn’t have a chance to get pictures! I mean, it’s not like I wasn’t involved in that process or something, but I found it funny.

So, would I recommend this restaurant, and others in this style? Most definitely! Don’t go in expecting something high-end, but you will get your fill of good food. It’s also extremely popular! There was a long line from the time we arrived to the moment we left.

Yuan-Style Salmon & Spinach with Bonito Flakes

After all of the work (and many hours of ingredient hunting) over the weekend for Sunday’s dinner, I thought I’d keep things a bit more simple on Monday night. I’d been meaning to try out some of the recipes from Ten-Minute Bento (Megumi Fuji, 2007), since they all looked delicious and relatively simple. I went through my cupboards to determine what I already had, prepped my shopping list, and then went out for the day. Easy peasy, right? Except that halfway through the day my eldest called from school to tell me she was feeling sick, and could I come and pick her up. So much for picking up the missing ingredients with the girls after school, then. Instead of the leisurely dinner prep I had been hoping for, I chucked the rice in the Instant Pot right before my husband came home, made a mad dash for the grocery store once he arrived, and returned home as quickly as possible. I know, I could have changed my dinner plans entirely, but at this point it would probably have taken longer to find another recipe, scrounge the house for ingredients, and likely defrost something from the freezer.

Luckily the recipes in this book are as simple as described, if not necessarily as quick. (It’s not a ten-minute bento if you have to cook the rice, marinade the fish for ten minutes, and then grill each side of the fish for 4 minutes per side. Just saying.) I upped the portions to make the bento on page 21 for four people, and we all greatly enjoyed our yuan-style salmon & spinach with bonito flakes. I would definitely make this recipe again. Honestly, if it hadn’t been for circumstances delaying me from getting the ingredients earlier, it would have been a snap! As a bonus, making the sticky rice in the Instant Pot was super easy and came out perfectly.

Nori Cheese Tamagoyaki & Rice

Since the stew the night before took a while to prepare — not so much the cooking, but all of the chopping and cutting — I thought that last night I would make something a bit more simple. I wanted to continue testing out (okay, playing with) my new Instant Pot, so I used it to make a batch of basmati rice. I used the instructions for rice that I found on page 51 of The Ultimate Instant Pot Cookbook (Coco Morante, 2018). I’ve made basmati rice about a million times on the stove and I’ve got it pretty much down to a science, but I wanted to see how the new cooker would compare. I don’t think it takes any less time once you take into account the preheating and the recommended-for-best-results ten minutes on Keep Warm after cooking, but it is pretty darned easy. Unlike the stove top version, I can more or less just set it and forget it, so I can see why a lot of people like this feature. I think I need to test it with some of the trickier varieties, like wild rice or sticky rice, before I am 100% convinced.

The topping for the rice was another attempt at Nori Cheese Tamagoyaki (video here). While this dish invariably comes out tasting excellent, I’m still working on the technique. I find that rolling the nori and egg are fine, but the cheese makes it tricky and it wants so badly to fall apart. Ah well, practice makes perfect. This time I topped it with Japanese mayo and masago (seasoned capelin caviar), as per the recipe, and I think that this transforms the omelette flavour-wise from a breakfast to a supper dish. Given the family’s rave reviews, this is definitely going to be a regular part of our diet, so I think that I’ll get all the practice I need!

Eggs

I thought that yesterday would be a good time to start trying out Christmas presents, and I used up almost a dozen eggs doing so.

First I had to try out my tamagoyaki pan. I used the fillings from Tasty’s Nori Cheese Tamagoyaki recipe (video here), but I wanted to see how it would taste without the mayonnaise and tobiko toppings. I only ended up using one sheet each of nori and dairy-free havarti cheese because I was having a hard enough time rolling it as it was. I think I made each layer too thick, so I’ll try it with less egg per layer next time. Despite the loose, messy look of the omelet, my husband and children thought it was delicious! I rather liked it as well. As you can see in the picture, the cheese inside was nice and gooey, which I think was a big selling point. I think I’ll have to make it as a proper meal in the near future. I’ll need to practice with a basic, filling-free tamagoyaki for sushi as well.

Next I broke out the Instant Pot, first to read the instruction manual, and then to give it an initial test run as per the instructions. I was a little nervous to use it at first, since it is indeed a pressure cooker, and as I’ve stated before I find them a bit intimidating. It’s that evil sound of steam hissing out of them at velocity, I think, and photos like this one of what happens when a pressure cooker doesn’t vent properly. I found that the Instant Pot is much quieter and less scary than my traditional pressure cooker, which is enormous and I generally only use for canning things anyway.

I did take a tip from BuzzFeed and popped a half dozen eggs into the pot while I was doing the initial test run. With a two minute cook time (plus preheat) and a quick pressure release once the timer was done, the eggs turned out perfectly cooked! So this tip is definitely confirmed. Now, my usual method is directly from the Joy of Cooking: put large eggs in a pot, cover with cold water, bring to a boil, then remove the pot from the heat and let it sit covered for 17 minutes. While this has unfailingly yielded perfect hard-boiled eggs, the Instant Pot is definitely faster, even with preheating time. I am pretty darned impressed.

I guess I need to make a proper meal using my Instant Pot soon then, don’t I?

A Family Sunday

On Saturday morning, we found Candy Cane hiding under the chair in Thing 1’s room, riding a LEGO scooter, playing with the a Vaporeon and a Playmobil pegasus:

And Sunday morning we found her hanging around in the kitchen with Chimpy:

I spent most of that day with my little family decorating the house for Christmas. As of now we’re still not done, but that’s to be expected as we do Christmas almost as big as we do Halloween around here.

Of course, we had to take a break for dinner, which was roll-your-own sushi again at the kids’ request. Since this is a pretty healthy meal, I don’t mind indulging them.

Their rolling skills are getting better, but their knife skills could use a bit of work. Part of their difficulty was the knives we used, though, which could definitely use a sharpening.

One thing we did manage to finish was decorating the tree, which is a real one in our house so it doesn’t stay up all that long. We find three weeks (two weeks before Christmas and one week after) is about as long as the needles will stay on. I know that the kids would be more than happy to have it up in November otherwise, although I’m pretty sure my husband would object.

The addition of the tree and its decorations are, I think, the inspiration for the stuffed Christmas bear to tie Candy Cane to the tracks this morning. Although I do remember learning somewhere that there is actually no damsel-in-distress-tied-to-the-tracks scene in any old movie other than parodies; maybe I saw that on QI? At any rate, the elf is safe enough considering that the train has no batteries. Her predicament didn’t seem to bother the children at all.

Family Sushi Night

One thing we share as a family is that every single one of us loves sushi. However, we do differ as to which one is our favourite — the best bribe ever to use on Thing 1 is salmon nigiri, while Thing 2 is a big fan of a California roll or any maki with shrimp tempura in it, my husband prefers hand rolls (temaki), while I actually like sashimi (just the fish/seafood), possibly with a bowl of rice on the side to fill me up.

That being said, I don’t know why it didn’t occur to me before now to make sushi at home. I used to do it all the time in high school and as a young adult; I actually hosted a few dinner parties where we all rolled our own sushi. However, it is very time consuming for one person to make a family’s worth, and I guess I just set it aside until I thought the kids were old enough to help me out. But the kids are both old enough now to assemble their own soft tacos or burritos, and sushi uses many of roughly the same techniques, so I thought it was time to give it a go.

Last night I made up a big pot of sushi rice and cut up all kinds of toppings: smoked salmon, cooked shrimp, scrambled egg with a bit of mirin mixed in, cucumber, carrots, and avocado. Then I dug out one rolling mat per person and let everyone assemble their own sushi.

The nice thing about making sushi this way is that everyone can have it just how they like it, although probably not as pretty as they’d like it, that comes with a heck of a lot of practice. I find it surprising that a lot of people around here still assume that sushi automatically equals raw fish, when it’s really all about the vinegared rice. You can top it or roll it with just about anything you’d like. You can even avoid fish or even all animal products altogether, although the purists may take objection to that. But let’s be honest, purists aren’t going to be rolling sushi at home with their six-year-old, they’re going to be paying a very skilled professional chef to create the perfect mouthfuls.

I really liked the combination of the saltiness of the smoked salmon with the sweet egg and the crunch of cucumber.

The egg-and-shrimp roll I made could have used a little more punch; perhaps I should pick up some spicy Japanese mayo for next time?

My husband’s rolls generally turned out nicer-looking than mine, except, of course, when I went to take a picture. His egg, cucumber, and shrimp roll tasted pretty good, though.

After a couple of messy (if tasty) attempts at maki sushi rolls, the girls tried their hands at hand rolls, which are the closest in assembly to a taco, which is where there experience lies.

We had a really good time making and eating this dinner, and I’m starting to think I should have introduced homemade sushi long before now. I loved watching the kids’ faces light up when I told them that we could actually make sushi at home. Not only that, but it’s a pretty healthy meal that’s infinitely customizable. We are definitely going to do this again, and soon. It needs to become a regular thing in my house again.