So I have been a but busy of late trying to get the restaurant open. I was hoping to have some photo’s of some of the dishes from the Glass Door restaurant but we are awaiting (as of this writing) our health inspection. So that leaves me and you with one more dumpster diving epsiode…Ramen!

I found in my freezer (where else) a lonely piece of Keta Salmon yesterday. I defrosted it, not really knowing what I was going to do with it. When I got home this evening from a 14 hour day I started to wonder what I was going to eat, cause a fish burrito sounded real good on my way home.

I happened across a packet of ramen noodles and a couple of items I bought for the restaurant yesterday and it all came together, this dish and ultimatly my tasty evening meal, Ramen w/ Keta Salmon, Bunapi and Nira.

Just a  little FYI, if your reading this and have no idea what I just said Bunapi is a white beech mushroom that grows in clusters and Nira is a Japanese blossoming chive. Easy to find if you live near a Japanese market, easy to substitute if you do not. This dish is very tasty and took all of 5 minutes to make, as long as you have the ingredients on hand. I used the following;

1 4 ounce piece of Keta Salmon

1 package ramen noodles

2 Nori sheets, torn up

1/4 bunch Bunapi mushrooms

3 ea Nira, sliced into 2 inch sections

1/2 of the enclosed chicken flavor packet

1 “to go” packet of Kikkoman Soy sauce

1 teaspoon toasted sesame seeds

Instructions:

1. Bring 2 cups of water to a boil.
2. Add the ramen noodles.
3. Cut the salmon up into 6-8 pieces.
4. Add the salmon, Bunapi, Nira and the chive and cook until the noodles and Salmon are done, about 2 minutes.
5. Turn the heat off, add the packet of soy and the sesame seeds.
6. Taste for enough soy and serve.
7. This serves 2 peeps on a warm summer evening and is a good excuse to drink some sake!

So that’s it, dumpster diving…at my house anyway, is done for a bit. I will be doing this again but it will be from the Glass Door restaurant and will certainly contain more exotic ingredients. Not saying that ramen is not exotic but…you get the picture.

Best,

chefRob