Creative food craft ideas
I can’t read anything related to these, and have no specifics, but this is the most adorable bread I’ve ever seen. Here at Happy Rainbow. Spotted on pinterest. Looking for more Kawaii recipes
?
The above link is not longer valid, but we found this recipe Bread bears on the blog Not Quite Nigella. These adorable kawaii bread bears can be added to kids lunch boxes and Bento-style lunches.
We found some great Bento Cookbooks 
too.
Let’s be honest, the best part of ramen is not the noodles.
It is that deeply savoury broth clinging to every strand, carrying little pools of fragrant oil and making you seriously consider lifting the bowl with both hands to drink the last mouthful.
A good homemade ramen broth should taste rich without simply tasting salty. It needs body, layers of umami and enough character to stand up to noodles, pork, eggs, mushrooms and whatever else you pile into the bowl.
This is my favourite all-purpose ramen broth recipe because it gives you that slow-cooked, ramen-shop flavour without demanding twelve hours, a pressure washer for the kitchen or an alarming quantity of pig trotters.
The recipe combines chicken, optional pork bones, ginger, garlic, onion, mushrooms and kombu to create a deeply flavoured stock. You then season each bowl with a simple soy-based tare and finish it with aromatic oil.
That last part matters.
Good ramen is not usually made by tipping soy sauce directly into a stockpot and hoping for the best. The broth, concentrated seasoning and aromatic oil are separate layers, and learning how they work together is the difference between ordinary noodle soup and a bowl that tastes like proper ramen.
There is no single broth used for every bowl of ramen. Tonkotsu, shoyu, shio and miso ramen can all taste completely different.
For the home cook, however, the best ramen broth is one that is:
This recipe ticks those boxes.
It is primarily a chicken ramen broth, with pork bones added when available for extra body. Chicken wings provide skin, fat, collagen and bones all in one convenient supermarket packet, while pork neck or back bones make the finished broth taste rounder and more substantial.
Kombu, dried shiitake mushrooms and a small amount of fish-based seasoning add umami without making the soup taste strongly of seafood.
Once you understand the basic structure, homemade ramen becomes far less mysterious.
The broth is the liquid foundation. It may be made from chicken, pork, seafood, vegetables or a combination.
Tare is the concentrated seasoning added to the serving bowl before the broth. Shoyu tare is based on soy sauce, shio tare is salt-based and miso tare uses fermented soybean paste.
Rather than heavily salting the entire stockpot, you can adjust the tare in each bowl. This is especially handy when one family member likes a bold, salty ramen and another prefers something gentler.
The little beads of oil floating across restaurant ramen are not an accident. Aromatic oil carries flavour and gives the broth a fuller mouthfeel.
You can use chicken fat, sesame oil, garlic oil, chilli oil or scallion oil.
The noodles should be cooked separately so excess starch does not muddy the broth. Toppings can be as simple as a soft-boiled egg and sliced spring onion or as elaborate as braised pork, bamboo shoots, corn, mushrooms and nori.
This recipe makes approximately 2 litres of concentrated broth, enough for about six generous bowls.
Kombu is dried kelp used to build savoury depth without making the broth taste noticeably fishy. It can be a little tricky to find in an ordinary supermarket, but you can buy dried kombu for making ramen broth online and keep the remaining sheets sealed in the pantry for future batches.
The apple does not make the soup taste fruity. It adds a subtle background sweetness that helps balance the soy and salt later.
Place the chicken and pork bones in a large stockpot and cover them with cold water.
Bring the water to a rapid boil and cook for 10 minutes. Foam, blood and other impurities will rise to the surface.
Drain everything into a colander and rinse the bones well under cold running water. Wash out the stockpot before returning the cleaned bones to it.
This extra step may feel fussy, but it produces a cleaner-tasting broth and removes the grey foam that can otherwise float around the finished soup.
Return the bones to the clean pot and add 4 litres of fresh cold water.
Add the onion, garlic, ginger, spring onions, shiitake mushrooms, carrot and apple.
Do not add the kombu or bonito flakes yet.
Bring the pot almost to a boil, then reduce the heat to maintain a steady simmer.
Simmer uncovered or partially covered for 3½ to 4 hours.
For a relatively clear broth, keep the heat low enough that the surface moves gently. Skim off any foam that appears during the first hour.
For a cloudier, creamier broth, maintain a more active simmer and stir occasionally. The movement helps emulsify some of the chicken fat and collagen into the liquid.
Check the pot every 30–45 minutes and add hot water when necessary to keep the bones mostly submerged.
By the end of the cooking time, the broth should be noticeably reduced and taste rich even before seasoning.
During the final 30 minutes, add the piece of kombu.
Avoid vigorously boiling kombu for an extended period because it can give the stock a slightly bitter or slippery quality.
During the final five minutes, add the bonito flakes if using. Turn off the heat and allow the broth to rest for another five minutes.
Pour the broth through a fine mesh strainer into a clean saucepan or heatproof container.
A regular colander will catch the bones and vegetables, but a fine mesh stainless steel strainer will remove more of the tiny particles and give you a cleaner, smoother ramen broth.
Do not press hard on the cooked vegetables if you want a clearer broth. Pressing extracts more liquid, but it can also push small particles into the stock.
You should have approximately 2 litres. If you have considerably more, simmer the strained broth until the flavour becomes more concentrated.
Do not judge the seasoning yet. The broth is deliberately only lightly seasoned because the tare will be added later.
Combine the soy sauce, mirin, sake, brown sugar, fish sauce and salt in a small saucepan.
Warm gently for two or three minutes, stirring until the sugar and salt dissolve. Do not let it boil aggressively.
Remove from the heat and set aside.
Tare is intentionally strong. You are only using a spoonful or two in each bowl.
Place the neutral oil and sliced garlic in a small saucepan.
Cook over low heat until the garlic becomes pale golden. Watch it carefully because garlic can move from golden to burnt remarkably quickly. I have learned that one the smoky way.
Remove the pan from the heat and stir in the sesame oil.
Strain if you prefer a smooth oil, or leave the toasted garlic pieces in for extra flavour.
Place 1½ tablespoons of shoyu tare in the bottom of a warmed serving bowl.
Add 1 teaspoon of garlic oil.
Pour in 350 ml of piping-hot broth and stir. Taste before adding the noodles. Add another teaspoon or two of tare when you want a stronger flavour.
Cook the ramen noodles in a separate saucepan according to the packet directions. Drain them thoroughly and add them immediately to the broth.
Arrange your chosen toppings over the noodles and serve straight away. A deep bowl helps keep the noodles submerged and gives you enough room to arrange the egg, meat and vegetables without everything tumbling over the sides. These Japanese ramen bowl sets with spoons and chopsticks would also make a lovely gift for anyone who has started making ramen at home.
Ramen waits for nobody. Once the noodles hit the broth, everyone needs to stop chatting and come to the table.
To turn the master broth into miso ramen, combine the following in each serving bowl:
Whisk in a small splash of hot broth until smooth, then add the remaining broth.
Miso should not be boiled hard after it has been added. Gentle heating preserves its more delicate aroma.
This version is lovely with corn, sautéed mushrooms, bean sprouts, butter, spring onion and minced pork.
For spicy ramen, add the following to each bowl:
Pour in the broth and adjust the chilli to taste.
A spoonful of tahini or unsweetened peanut butter can also be whisked into this version to make a creamy, nutty broth inspired by tantanmen.
Replace the chicken and pork with:
Roast the onion, garlic, carrot and celery at 220°C for approximately 30 minutes before simmering them with the mushrooms and water.
Simmer for 60–90 minutes, adding the kombu for only the final 30 minutes. Strain, then season each serving with miso or soy tare.
For extra body, blend a small amount of roasted onion and mushroom with a cup of broth, then stir it back into the pot.
Not everyone wants to track down pork bones or spend the entire day tending a stockpot.
For a quick creamy finish, blend one cup of hot chicken broth with one of the following:
Return the blended mixture to the remaining broth and heat gently.
It will not be traditional tonkotsu, but it creates a silky, satisfying soup that works beautifully for a weeknight ramen bowl.
Whether your ramen broth should be clear or cloudy depends on the style you are trying to make.
For clear chicken, shoyu or shio ramen:
For a cloudy, fuller-bodied broth:
A cloudy broth is not automatically a failed broth. Tonkotsu and chicken paitan are deliberately boiled hard to create their pale, creamy appearance.
Usually, bland ramen broth is missing concentrated seasoning rather than cooking time.
Before simmering it for another three hours, check these points.
Add another teaspoon of tare to the bowl. This supplies salt and savoury depth.
A completely fat-free broth can taste thin even when it contains plenty of flavour. Add a little chicken fat, sesame oil or garlic oil.
A few drops of rice vinegar can sharpen a heavy broth, particularly when using fatty pork.
Try miso, kombu, dried mushrooms, bonito flakes or a very small amount of fish sauce.
Strain the broth and simmer it uncovered until reduced. Dilution is one of the most common reasons homemade stock tastes disappointing.
Yes.
Blanch and rinse the bones first, then place them in the pressure cooker with the onion, garlic, ginger, spring onions, mushrooms, carrot and apple.
Do not fill the cooker beyond its safe maximum line.
Cook at high pressure for 90 minutes and allow the pressure to release naturally. Add the kombu after pressure cooking and steep it in the hot broth for approximately 20 minutes before straining.
The pressure cooker method produces excellent body with much less stove-watching.
Place the blanched bones and aromatics in the slow cooker and cover with water.
Cook on low for 10–12 hours or on high for 6–8 hours. Add the kombu for the final 30 minutes, then strain.
The broth may not emulsify as much as one boiled on the stovetop, but it will still have plenty of flavour and gelatin.
You do not need twelve toppings for a good bowl. Three or four thoughtfully chosen additions are usually enough.
Try:
For an easier midweek meal, use leftover roast chicken, frozen corn, a soft-boiled egg and sliced spring onion. Nobody needs to know you did not braise pork belly for three hours on a Tuesday.
You may also like this easy homemade chicken ramen or this collection of cosy homemade chicken soup recipes.
Yes, and it is absolutely worth making extra.
Allow the strained broth to cool, then divide it into freezer-safe containers. One-cup or two-cup portions are particularly useful because you can defrost exactly what you need.
Freeze the broth separately from the tare, oil, noodles and toppings.
Do not freeze cooked ramen noodles in the broth. They will continue absorbing liquid and become unpleasantly soft.
The tare and garlic oil can be stored separately in sealed jars in the refrigerator, ready for fast ramen nights.
Homemade ramen broth can generally be stored in the refrigerator for up to three days.
Cool it quickly, transfer it to sealed containers and refrigerate it as soon as possible.
For longer storage, freeze it in individual portions for up to three months.
The fat may rise and set on top when chilled. You can remove some of it for a lighter broth, but do not automatically throw it all away. A little fat gives ramen its satisfying texture and carries the flavour of the aromatics.
There is no single magic ingredient.
The depth comes from combining a flavourful stock with tare and aromatic oil. Kombu, dried shiitake mushrooms, chicken fat and miso are especially useful for increasing umami and body.
Some ramen broths are chicken-based, but they are usually seasoned and finished differently from ordinary chicken soup.
Ramen may also use pork, seafood, vegetables or several stocks combined. The addition of tare and aromatic oil is what helps transform a plain stock into ramen broth.
Broth is the larger quantity of relatively lightly seasoned stock.
Tare is a concentrated mixture of soy sauce, salt, miso or other seasonings added to the serving bowl. It controls the salt level and much of the finished ramen’s flavour.
Creamy ramen broth usually gets its texture from emulsified fat, collagen and gelatin.
Boiling chicken wings, chicken feet or pork bones vigorously can help suspend fat and gelatin throughout the liquid. Tahini, miso, soy milk or blended vegetables can also create a creamy texture in quicker homemade versions.
Yes, especially when you want a quicker ramen dinner.
Simmer a good-quality chicken stock with ginger, garlic, spring onion, dried mushrooms and kombu for 30–45 minutes. Strain it, then add tare and aromatic oil to each bowl.
It will not have quite the same body as a long-simmered bone broth, but it can still make a very satisfying bowl of ramen.
It is better to leave the main broth lightly seasoned and add most of the salt through the tare.
This allows you to reduce the broth without making it overly salty, and each person can adjust the strength of their own bowl.
Some fat is desirable in ramen, but too much can overwhelm the other flavours.
Chill the broth and remove part of the solidified fat from the surface. Leave a small amount behind or add aromatic oil separately when assembling each bowl.
No.
After several hours of simmering, most of their useful flavour, collagen and gelatin have already moved into the broth. Compost or discard the solids according to your local waste guidelines.
The best ramen broth recipe is not necessarily the one that takes the longest or uses the most difficult ingredients.
It is the one you will happily make again.
This version gives you a rich homemade stock, a flexible soy tare and an aromatic oil that can be adjusted for every bowl. Make it as a clear shoyu ramen one night, stir in miso the next and add chilli crisp when you want something with a bit more attitude.
Once you have containers of broth tucked into the freezer, homemade ramen stops feeling like a major weekend production and starts becoming the cosy dinner you can pull together whenever the craving hits.
Using the Google chrome browser and its translator, these are bread bears a Japanese man made for his daughter. There is a link to the recipe but I’m not sure if the translator will be good enough. The blog post is hard enough to understand.
Thanks! I always knew there was a way to translate pages through Google, but could never find it…
Here is a simplified version of the recipe listed here – http://kitchen.yaplog.jp/yaplog/RecipePopup.blog?blog_id=1126624&extension_id=976&kind=popup
I kept all the measures metric like the original recipe.
Kuma-chan Pan (Little Bear Bread)
200g Bread Flour
10g Sugar
3g Salt
60g Water
60g Milk
10g Butter
1/2 Teaspoon Dry Yeast
1. Warm the milk to just below boiling in a heavy pan. Place the flour and salt into the bowl. Add the milk, lukewarm water, sugar, and yeast. Combine into a smooth dough.
2. Knead the butter into the bread and form a ball. Allow to rise in a warm place until doubled in size.
3. (Just noting how much the dough should double via the picture)
4. Place the dough on a rolling mat. Cut off one gram and divide it into 20 pieces for the ears. Divide the rest of the dough into 10 pieces. Allow them to rest for 15 to 20 minutes on a damp tea towel.
5. Gently dampen the dough all around. Lightly press the two ears each onto the head. (The dough is easier to handle when slightly damp.)
6. Gather up the sides of a tea towel to form channels, placing the dough inside the channels, and allow it to rise until doubled in size once again.
7. If you don’t have a tea towel instead, place the dough on parchment paper-lined cookie sheet. (If you don’t have paper, spray it with water.) Cover loosely with plastic wrap as it rises. (For baking, you’ll be using the paper-lined cookie sheet)
8. For Brown Bears – Preheat the oven to 220 C, lower to 190 C and bake for 15-20 minutes.
For White Bears – Preheat the oven to 190 C, lower to 160 for the first 10 minutes, then lower 130 for the last 5-10 minutes.
(Know that ovens and bake times will vary)
Draw on the face with a food coloring marker.
This recipe is so cute. I may just have to try it.
Adorable… and Schala, you’re my hero. I’m making some of these this weekend! I have a friend who just had a baby boy, and I can’t resist taking these to her.
Thank you Schala!!!
This is so stinkin’ adorable!!
You’re welcome guys! I’ve studied Japanese enough that I could handle the recipe. Do read the link though for the pictures. They really help to flesh out the details.
these are super cute. I love them.
I have had the recipe properly translated, and published it in English here:
http://www.enjoylivingsustainably.com/2011/05/cute-bear-kuma-chan-japanese-bun-recipe/
Enjoy!
(Obviously the copyright of the images and recipe remain with the original author, but I cannot find a way to contact them to ask their permission for republishing.)