Posts Tagged ‘stock’
If we were to play a word association game, the word ‘samurai’ conjures up the Samurai Pizza Cats anime for me. I have only vague memories of the show dubbed in English. Sword wielding, crime fighting cats who are undercover (or are they moonlighting) as owners of a pizzeria?
I found myself humming the tune of the theme song as I approached Samurai Noodle. Samurai Pizza Cats! Pepperoni, anchovies. Samurai Pizza Cats! I digress.
Huddled next to the entrance of Uwajimaya Village, Samurai Noodle’s street frontage is dominated by a large poster declaring ‘Seattle’s best ramen soup’ with scintillating photos of steaming bowls of noodle soups.
Inside is a small L shaped dining room with the kitchen operating out of a narrow corridor. The menu is divided into ramen and rice, and a long list of extra toppings including the aptly named samurai armour and shōgun combo.
Samurai themed paraphernalia like sumo calendars, t-shirts and printed articles decorate the walls. The tables are deceptively spacious but the stools are awkward to perch on.
A cute wall mounted condiment shelf was loaded with salt and pepper shakers and containers of Japanese seasoning, sesame seeds, pickled ginger and chilli flakes.
I ordered the tonkotsu, not to be confused with tonkatsu which is crumbed pork cutlet. A traditional dish from Hakata, the cloudy soup is made with pork bone, a rich source of collagen. The milky broth is viscous and soothing. A thick slice of pork, green onions and black mushrooms float above the thin, firm ramen.
Service is brisk and I gladly vacated my stool as soon as I emptied the bowl.
I love noodles. Pasta, udon, ramen, rice, vermicelli, soba, glass, egg – I prefer starchy carbohydrates over grains. Wok fried, steeped in soup, tossed in sauce or dry style, I eat noodles several times a week! Versatile and comforting, the key is to follow the cooking time.
Located on a quiet street corner in an old weatherboard house, the interior was decorated with kitsch lanterns, and the walls were painted red with bamboo panels. I had noticed a patio shaded by rainbow umbrellas. On a clear day with a gentle breeze, I was happy to dine al fresco.
Milky white and translucent, the rice paper roll was tautly wrapped. A sweet peanut sauce seasoned the prawns, romaine lettuce, rice vermicelli noodles and Thai basil with each dip. The combination was fresh and light.
Phở dominated the menu with stock and protein options. I ordered a small bowl with traditional beef stock and brisket. The phở was served with a side plate of bean sprouts, Thai basil and a wedge of lime. I tore leaves off the stalk of Thai basil and submerged them into the broth.
Cilantro, green onions and thin slices of brisket floated in a steaming broth of ginger, cloves, star anise and cinnamon. Aromatic and soothing, I relished slurping the thin rice noodles spoonfuls of soup. There was a generous amount of noodles and brisket and the beef was tender.
A popular Vietnamese sandwich with meat, pickled carrots, cucumber, cilantro, peppers, pâté and mayonnaise, bánh mì is on the take-away lunch menu.
As I exited, Santa and two snowmen wished me happy holidays – it’s Christmas in July!