Tag Archives: nori

#2731: Nissin Donbei Wasabi Tempura Udon

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

Found this one at Uwajimaya a few months back. We decided to go down to a dim sum restaurant nearby called Ocean Star. It used to be Sun Ya – a place I went to growing up and I hadn’t been back since they changed hands a couple years back.

I really was a bummed – I miss the way that Sun Yan was before – food was hotter, etcetera. I should note though that we got to Ocean Star later in the day so it was definitely after prime time for dim sum, so definitely will give it another chance.

So this one has nothing to do with dim sum – that’s something I should make clear right off the bat. Dim sum is a Chinese thing – not Japanese. But Uwajimaya is nearby and has good parking in the Seattle International District, so we park there and then walk around and come back, spend a bit at Uwajimaya and get our parking validated. I’ve been a fan of wasabi for a while – however, I didn’t know exactly what this variety was when I got it that day. I thought ‘hey – this isn’t one I’ve reviewed’ so I picked it up. Let’s check out this wasabi infused tempura udon!

Nissin Donbei Wasabi Tempura Udon – Japan

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

The distributor/import sticker (click to enlarge).

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

Detail of the side panels (click to enlarge). Contains seafood, I wager. To prepare, add in sachet contents and boiling water to fill line. Cover for 5 minutes. Finally, stir and enjoy!

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

Detail of the lid (click to enlarge).

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

The block of thick udon noodles.

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

A dry base sachet.

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

A lot of powder.

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

A solid ingredients sachet.

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

Tempura with seaweed.

Finished (click to enlarge). Udon hydrated pretty well in 5 minutes. The broth has a kind of bonito and wasabi flavor to it that was kind of strange to me. The tempura was nice and crisp – nice with the seaweed back. 3.5 out of 5.0 stars. JAN bar code 4902105241288.

#2731: Nissin Donbei Wasabi Tempura Udon 日清のどん兵衛 だし天茶うどん

Nissin Hokkaido Gentei KITA no DONBEI Tempura Udon 12capsx1case

A Nissin Donbei TV spot

#791: Acecook Super Big Ramen Tonkotsu Flavor Japanese Style Instant Noodle

Here’s one I got a while ago at Uwajimaya in Seattle. It’s big, Japanese and tonkotsu flavor – sounds much better than the last one I had!

Here’s the side panel stuff – click to enlarge.

The noodle block. Looks really nice, I think.

Only one seasoning packet, but it’s really big.

I put most of the packet in this little sake cup – it would not all fit.

Finished (click image to enlarge). Added some veggies, some chicken lunch meat, kizami shoga (pickled ginger), a hard-boiled egg marinated in Kikkoman soy sauce, some Ajishima Kimchi furikake, some Sushinori (seaweed) and finally a couple shakes of Tabasco Buffalo Style hot sauce. The noodles: not bad – a nice texture and quality to them. The broth however is way too salty for me – so much so I couldn’t handle it. I was really shocked at that but oh well. Bummed. 1.0 out of 5.0 – the noodles were good, at least. UPC bar code 074410396718 – get it here.

I bet this stuff is really really good!

Mr. Noodles and a meat tenderizer. This is bizarre.

#675: Samyang Nagasaki Jjampong

Here’s the second of the two packs sent to me by Chris H. of Westport, CT – thanks again! So this is the other extremely popular variety out of Korea, Samyang’s Nagasaki Jjampong. I read that ‘white broth’ instant noodles are all the rage there – none are for sale in the Asian grocery stores I frequent and the ones Chris sent are from Korea. Anyways, let’s give it a try!

Here’s the back of the package (click image to enlarge). I decided that adding 550mL water and cooking for three minutes would do the trick.

The noodle block in this one’s round.

Powder seasoning packet.

Amazing – it smells and tastes like Jalapeno Cheese Cheetos! It’s pretty tasty!

The veggie packet.

I smell fish and see some seaweed. Curious as to how this will come out.

Finished (click image to enlarge). First, the noodles. Wide and chewy – like an instant udon. The broth is spicy and has a nice heartiness to it. The little veggies are good too – not exactly sure of everything in the packet but it has a meat-like texture; maybe fish? Not sure. All in all, this is excellent. 4.75 out of 5.0 stars! UPC number 8801073110472 – get it here.

Samyang Nagasaki Jjampong commercial.

How to make Korean Jjampong!

#662: Daikoku Shokuh Kitsune Udon

Here’s another Japanese bowl I got at Uwajimaya. The one yesterday was so good, I thought a kitsune udon bowl would be nice today.

Here’s the little sticker on the bottom of the bowl.

One single seasoning packet – pretty common with the Japanese bowls I’ve tried as of late.

Here’s everything awaiting the water. Fried tofu!!!

Finished (click image to enlarge). I added a fried egg with a dash or two of pepper, some kizami shoga (pickled ginger), some Ajishima Kimchi Furikake, some fried shallot and a little bok choy and sushinori (seaweed). The noodle were broad and full of flavor from the broth. Not very chewy but not soggy or spongy. The broth is sweet and salty and quite enjoyable. The udon is nice and sweet as well and delicious. Everything is quite nice here. 4.25 out of 5.0 stars. UPc barcode 4904511604046 .

Here’s a Cooking With Dog where they make Omurice. Omurice is well known amnong ramen junkies as it appears notably in the film Tampopo.

Here’s the scene from Tampopo.

#661: Yamamoto Ponpoko Tempura Soba

Hey it’s tempura time with the ponpoko! I think if you don’t know about Ponpoko or Tanuku, you should check out this review before reading any further. I’m curious how this soba will be – direct from Japan!

So when I bought the Japanese bowls I’ve been reviewing lately, I went and used the UPC codes on them to identify them – they had literally no English and the label on the bottom was very light on the details. I decided to write on the bottom of a couple the names of them. Well, here’s one of them and with a little Photoshop magic, it’s at least somewhat readable!

One single packet of seasoning!

Here’s the seasoning atop the noodle block – buckwheat noodles!

Here’s the tempura disc – should be good! Haven’t had bad tempura yet.

Here’s the finished product (click image to enlarge). I added one fried egg with a dash of pepper, a little kizami shoga (pickled ginger), a little sliced turkey breast and some sushi nori (seaweed). First off, the noodles are wonderful – they are of a very nice quality and very tasty. The broth is equally if not more enjoyable with a slightly sweet taste that is uber slurpable. The tempura adds a tasty crunch to everything! All said and done, this was very nice to eat – I loved it. 4.25 out of 5.0 stars – worth finding! 4979397370026 .

This is awesome – didn’t expect to find a local video about this, but this is close to where I grew up!

The Y3K kit from 12 years ago…

#622: Daikoku My Friend Vic Tanuki Udon Big Bowl

You might be viewing this website today because of the article they did about me in The Everett Herald – or not! Either way, I thought I’d break out something I found last week that I’m really stoked on. This is a bowl I got at Uwajimaya, a Japanese grocery in Seattle (there’s one in Bellevue, too).

If you’re new to noodles, let’s start with the name here. Tanuki? Well, you’re going to find this really bizarre – just have a look at this. I’ve noticed that when tanuki is mentioned, there’s going to be some tempura involved. Udon? It’s a thick, wider gauge noodle.  My Friend Vic? You got me – maybe y ou know him?

Click image to enlarge. When stuff like this ends up in stores here in the United States, they have to conform to our requirements as far as the nutrition facts labels and ingredients lists. What can be tough is deciphering the actual name of the instant noodle bowl (I don’t speak Japanese). Google to the rescue! If you take all the digits on the barcode from the label and enter it into Google, you’ll end up with a ton of links to Japanese online groceries – click Translate on the result and after clicking on a few of them, you can get the idea of what the noodles are titled.

Two packets here – powdered on the left and the tempura on the right. Nice to see there’s some seaweed included!

I like my tempura crunchy, so I leave it to the side for now. Here’s the noodles and powdered seasoning awaiting the water. Just like you’d expect, you fill it up to the line and cover it. I use an old yearbook – not mine – from 1987 I found at the Goodwill Outlet in Seattle.

Holy cow this looks awesome (click image to enlarge)! I added a fried egg and put a little Krazy Mixed Up Salt on top. I also added a little bit of Kizami Shoga, which is pickled ginger – not the kind you find with sushi that’s sweet but the sharp flavored kind. Let’s start with the noodles. They came out really nicely – they’re broad and thick – very tasty! Not very chewy, but not spongy. The broth is very tasty – salty, yes, but not ‘table salty.’ The good shoyu (soy sauce) flavor comes through. Then the tempura: crunchy and tasty – the seaweed is nice too! I really enjoyed this one a lot – Highly recommended! 4.75 out of 5.0 stars!

Here’s a vid of someone making what you’d find if you ordered tanuki udon in a Japanese restaurant.

Earlier this year, I was invited down to KIRO News/Radio 97.3FM and was interviewed by Rachel Belle!

#198: Shirakiku Sanukiya Somen Fresh Japanese Style Original

Some fresh noodles. Some this time – I know Udon, but what it somen? Wikipedia says:

Sōmen (?) are very thin, white Japanesenoodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is mostly the size of the noodle. Somen noodles are stretched when made, as are some types of udon noodles.

Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.

So same stuff as the udon, just skinnier noodles. Also these aren’t server cold, by the way.

As you can see, the noodles are indeed thinner. A couple tasty packets awaiting dump into…

The bowl. Eveything in and a bath of water. 5 minutes in the microwave? Wow!

Click image to enlarge. Here we are – piping hot noodles and soup. So initially when I took this stuff out of the microwave, I was hit with a strong smell of seaweed. I did some stirring and noticed that there was a nice plentiful amount of it in the bowl. Upon letting it cool, I started in on it, first the noodles. Not chewy at all but very nice texture. The seaweed blended into it, lending itself to a more flavorful nosh. I found myself sipping the soup then going to noodles alternatively; it was natural and was enjoyable. I complain about the lack of ingredients and simple nature of packs of noodles quite often as boring and unimaginative., Here we have simple and elegant; the other side of the spectrum. I found this to be qui8te good and would definitely enjoy this again and recommend it to others. I give it a 4.25 out of 5.0 stars. Get it here.