*1 package on instant noodles/ramen (remove seasoning)
*canned mackerel or tuna
Have you ever wondered what you could make with limited ingredients? It’s what prisoners have to do all the time and they can get quite creative. I wondered what one of their creations would taste like so I decided to test it out!
Source: Commissary Kitchen: My Infamous Prison Cookbook by Albert Prodigy Johnson
505 Highway 7 (Markham)
This ramen shop is a little hole in the wall and they don’t really have a front door either. You have to go into the plaza and use the side entrance.
It’s a good sized restaurant and the wall is littered with people’s drawings and their expressions of love for Jyuban. Maybe because of this, I had high expectations.
They pride themselves on not using MSG and preservatives and I was interested in how different that would be.
I had the Beef Shank Ramen in Jyuban Own Flavour which is their secret mixture in chicken broth. Not much description other than that but the beef shank was not fatty, pretty lean. The egg was also a bit too overcooked, not runny enough. You can definitely taste the difference with their broth being very clear and on the lighter side.
I have mixed feelings about this because I like my meat a little on the fatty side and my broth creamy. It’s not to my preference but my cousin loved it. She likes things a little simple and there it all comes down to what you like.
The Ramen in Butter Flavour is Hokkaido style ramen in salt and chicken broth. It’s simple with no complex flavours and the egg and broth were the same as my dish. The butter gave it a nice subtle fatty flavour but you can only get so much with butter. It’s fun to watch it melt though.
What happens when you’re craving two different things? You combine them together of course! Mushroom soup is one of my favourites (along with clam chowder) and noodles are my favourite starch. I prefer them over rice any day.
Do any of you have interesting concoctions you want to share?
A lot of you are probably wondering what on earth is green tea chlorella?!
Studies have shown that chlorella benefits the entire body by supporting healthy hormonal function, promoting cardiovascular health, helping to negate the effects of chemotherapy and radiation, lowering blood pressure and cholesterol, and aiding in the detoxification of our bodies.
I thought I would give it a try but other then a faint bitter taste, it didn’t taste too different. Because it was a Korean brand, the noodles were thicker and extra chewy. I’ll let you watch the video so you can see what I thought.
261 Queen Street West
Pricing: Cheap – Average
There was a lot of hype around Touhenboku so I was really excited to try it. It was a bit of a wait since the Queen Street location was a bit small but it’s more on the simplistic, modern side.
The Karaage Bowl wasn’t bad, with crispy pieces of chicken and a good amount of rice. It wasn’t a huge portion but it it did the job without leaving you stuffed. It wasn’t anything special though.
Their Pork Ramen with Sea Salt and Pork Belly was very oily upon first impression. You could see the oil bubbles at the top. Even at the end, I left my broth alone and there was a thick layer of oil that I scraped to the side. I’ve seen this with a lot of ramen but this one was THICK.
As for the taste, it wasn’t bad but I felt the noodles were lacking. They weren’t chewy and I don’t think it come together very well. Out of all the ramen houses I’ve been to, I’d have to say this one is my least favourite so far. It could be my preference though because another friend of mine went to the same restaurant and loved it.
Have any of you been? Let me know what your experience was.
10097 Yonge Street #7 (Richmond Hill)
Type: Casual Restaurant
Shogun is located along the streets of “downtown” Richmond Hill and it’s a little shop stuck in-between two others so it can be hard to find at first.
The decor is simple enough with mahogany coloured wooden tables and benches. They have an open kitchen concept so you can see what’s cooking in the kitchen (if you’re interested that is). They have a pretty big variety but like a lot of Japanese restaurants in Toronto, this one is run by Chinese people.
Their Octopus Ball, also known as takoyaki, seems to be lacking a few ingredients like Japanese mayo and seaweed but it does a good job on satisfying your taste buds. The batter isn’t that chewy but the piece of octopus is a good size so it doesn’t feel like you’re eating a ball of dough.
The Spicy Butter Fish Roll was delicious! After I had my share, I wanted more so I stole my friend’s piece :p. Butter fish is already pretty creamy; add in some spicy mayo and panko and you’ve got one damn good roll!
I’m usually not a huge fan of soup but when it comes to ramen, I can’t say no. Their Tonkotsu Ramen was done really well actually. The broth was milky and the noodles were long and chewy. I wasn’t sure if the noodles were handmade or store-bought but either way, it made the dish good.
I’ve had Volcano Salad before and despite it being deep fried julienned cucumber, carrots and crab meat topped with spicy mayo, I love having it once in awhile. You have to ask yourself how something that tastes so good be bad for you! The batter makes it crunchy and the spicy mayo gives it a lot of flavour. But if you let it sit too long, the pieces will become soggy.
The food and service isn’t bad at all and I think if I lived in the area, I’d come here pretty often. There wasn’t anything really wrong with the food but at the same time, it didn’t stand out and it’s not very memorable.