Eat Ramen Help Japan

Do you know ramen? The “real” ramen, as in the national comfort food dish of Japan, made with fresh noodles, rich broth, and any number of savory toppings?

If the only ramen you know is from your dorm room, then get thee to Eat Ramen Help Japan this coming Thursday at CREATE Catering in Minneapolis! Crazy as it sounds, the idea for the event was born at the Twitter networking event pictured above, a group of us Twitterviewed by Joel Carlson. The meet-up was in February, before the March earthquake and resulting tsunami, but the ramen discussion that day was serious enough to plant the seed that grew into the idea for a Ramen-Off to help feed victims of the disaster.

Yay Twitter, right? Big yay for Kenji Okumura, Stephanie March, and Aaron Ackerman who are working like crazy on this event.

Masu Sushi & Robata, Dakota Jazz Club & Restaurant, Meritage, CREATE Catering, moto-i, and Minnesota Food Blogger Noah Miwa will provide their own signature ramen dishes for you to try, and Jason DeRusha, Andrew Zimmern, Brian “BT” Turner, and Dena Alspach to judge. Tickets can be purchased ahead of time or for cash at the door. Cost is $10 for entrance, which guarantees one bowl of ramen. Additional bowls may be purchased for cash at the event.

Eat ramen! Help Japan! Listen to DJ Nak music. Sing Norae Shanty Karaoke. Drink local Fulton & Summit beer. I hope to see you there!

Tantan Ramen
Kenji Okumura
Serves 2

Soup and Noodle
8 1/2 c. water, divided
1 pkg. Sun Noodle Shoyu flavor fresh ramen (availabe at United Noodle and online)
2 Tbsp. roasted sesame seeds, ground
1 tsp. toasted sesame oil
2 tsp. vegetable oil
2 tsp. vinegar
2 tsp. chili oil

Toppings
1/2 lb. ground pork, browned
1 c. snow peas, trimmed and blanched
1/2 c. soy or other sprouts
1/4 c. minced scallions
1 hard boiled egg, sliced

Have toppings ready to go. Set out two soup bowls.

In a small saucepan over medium heat, mix flavor packet from ramen, ground sesame seeds, sesame oil, vegetable oil, vinegar, chili oil, and 1 1/2 cups of water and heat until quite hot but not boiling. Keep hot.

Meanwhile, place 7 cups of water in a large sauce pan and bring to a boil. Cook noodles in water for 2 minutes (no longer). Strain and divide noodles between the two bowls.

Ladle hot broth over the noodles, garnish with toppings, and serve immediately.