Japan Archives - Poor Man's Gourmet Kitchen

Ramen Spaghetti Pizza

Cheap and Delicious Recipes

Thanks to COVID-19, all around the world, we’re all in quarantine, trying to figure out how to make our food storage last. If you’re like me, you probably stocked up on dry food storage items like Ramen noodles. Maybe you’re already tired of eating them so, here’s a fun little food hack that I think you’ll appreciate that is surprisingly delicious and it’s called Ramen Spaghetti Pizza.

Sapporo Ichiban Japanese style noodles & chicken flavored soup.

What is Ramen Spaghetti Pizza

Ramen Spaghetti Pizza is exactly what it sounds like; cooked ramen baked with spaghetti and pizza ingredients, including sauce, cheese and pepperoni.

At first this was a failed recipe because I was just trying to figure out how to make Ramen Pizza. I already knew that the noodles should be pan fried on both sides first, to make a decent crust, but I found people online claiming that the baking alone was enough. Well, I definitely debunked that theory because all I was left with was a baked spaghetti with pizza toppings. But, you know what, it was delicious. No, really, it tastes incredible. $2 dollars worth of ingredients shouldn’t taste this good so, I’m rolling with it and I really think you should give it try, too.

Check out my Pizza and my baked noodle Recipes: Pizza Dough, Pizza Sauce, Margherita Pizza, Nacho Pizza, Cheeseburger Pizza, Stromboli Supreme, Calzone, Canoe Calzones, Pizza Tacos, Garlic Bread Pizza, Italian Cheese Bread, Egg Noodle Lasagna.

Ramen Spaghetti Pizza video Tutorial by poormansgourmet.

Ramen Spaghetti Pizza Ingredients:

1 pkg Chicken Flavor Ramen Noodles, fully cooked
1/4 cup Spaghetti or Pizza Sauce
1/2 cup Mozzarella Cheese
1 tbsp Vegetable Oil
1 pinch Italian Seasoning

Add your favorite toppings, such as pepporoni, sausage, sliced vegetables etc..

Bake on the bottom shelf rack at 450° Fahrenheit for 15 to 20 minutes. Be sure to watch the short video tutorial and I’ll show yo exactly how easy this Ramen Spaghetti Pizza is to make.

Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce

The Best Pan Fried Salmon

If you’re a fan of fish and you love Salmon, this recipe is going to blow your mind; especially if you like sushi. With the exception of rice and Nori, this dish has almost everything you would expect in and on a traditional salmon or “Vegas” roll(no cream cheese either). The main difference is that this recipe uses a 4 oz pan fried salmon fillet instead of the itty-bitty pieces of fish, thinned out through the center portion of a sushi roll. Then the addition of spicy mayo, crushed french onions and eel sauce top off the best pan fried salmon, garnished with sliced cucumber.

Fresh or Frozen Salmon

Most of you don’t know much about my background, where I come from or what I’ve accomplished in my life. I’ve stayed very private because, for me, this is about the food, not me and my life. You might care to know, however, that I spent some time in the fishing industry and fished commercially for a living in Alaska for while so, I know a thing or two about seafood. I’ve also been trained professionally and my wife loves salmon. That means this recipe has to be top notch if I’m going to spend my valuable time writing, filming and posting about it.

Salmon is one of those commercialized fish that’s sold fresh or frozen. I will always recommend buying fresh, when it comes to fish because the freezing actually changes the filet’s drastically and they’re never the same again once they’re thawed. But, that being said, if you purchase your salmon frozen this recipe will still be amazing. Just know that, if you have the option and it’s affordable, you should always buy fresh. Your results and the quality, in my opinion, will always be 3 to 4 times greater than cooking with pre-frozen fish.

The Secret to Pan Fried Salmon

The average salmon filet portion size, per person, is cut 3 to 4 ounces but you can cut yours as big or as small as you like. Just season with kosher salt and pepper, pre-heat a non-stick pan to medium heat, add a couple tablespoons of olive oil to the pan and sear each filet, meat side down first for, approximately, 2 minutes. Flip and sear for an additional 3 minutes to crisp up the skin and reach a medium to medium rare filet. If you prefer your salmon cooked less, just reduce your cooking time by a minute on the first side. Then remove from the heat and add the toppings.

If you don’t like spicy mayo, try using my Oriental Dressing instead. It will make an excellent substitution because it isn’t spicy and it has Asian ingredients, too.

Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce – poormansgourmet

Pan Fried Sushi Style Salmon

1 lbs Salmon Filet, cut 4 oz portions
1 tbs Spicy Mayo
1 tbs Unagi or Eel Sauce, per filet
1/2 cup French Onions, crushed
Kosher Salt and Pepper to taste
Olive Oil for pan frying

Spicy Mayo
2 tbs Mayonnaise
2 tbs Sriracha

Eel Sauce
1/4 cup Soy Sauce
1/4 cup Mirin
2 tbsp Sugar
2 tbsp Sake

Kosher salt and pepper the salmon, pan fry in olive oil(both sides 2 to 3 min), smear top of Salmon with Spicy Mayo, add crushed French Onions and drizzle eel sauce. Watch the short video tutorial and I’ll show you exactly how it’s done.

Miso Soup

The Best Miso Soup

I love Japanese food and my wife and I order sushi quite often but one thing I like to get, as an appetizer, is Miso Soup. If you don’t don’t know what Miso is, I can tell you that it’s a Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients. There’s several different varieties of Miso but the most common are white and red. I’ll be demonstrating how to make Miso Soup using the red Miso and I’m going to show you how to make a soup with the most basic ingredients,Tofu and Green Onions.

Dashi ingredients, Kombu and Katsuobushi.

Dashi Fish Broth

Most soups are made from broths or stalks and this recipe is no different. The broth that needs to be prepared for this Miso Soup recipe is called Dashi and it’s really easy to make. All you have to do is combine Kombu(dried Kelp) and katsuobushi(bonito flakes or dehydrated Skip Jack Tuna) with boiling water and let it steep, like tea, for 10 minutes. If you don’t know what these ingredients are or where to find them, you can go to any Asian market and ask the attendants. I buy them both dehydrated and I just reconstitute them with the boiling water. The water absorbs the flavor, like tea, and creates the broth called Dashi. Then, all you have to do is strain the broth to make the Miso Soup.

Be sure to try my Red Sauce Wonton and my Wonton Soup Recipe.

Extra firm Tofu and fresh chopped Green Onions.

Tofu and Green Onions

As I mentioned above, there are several different varieties of Miso and there are also several different Miso Soups. If fact, eventually I want to show you how to make a spicy Beef Ramen Miso Soup that I think is just amazing but I’ve got to teach you the basics first so you understand recipe like that one, later. So today I’m going to teach you how to make a Miso Soup with Tofu and Green Onions.

Miso Soup Ingredients:

2 cups dashi
1 Green Onions, chopped
4 oz Tofu, Extra Firm
3 Tbsp miso

Dashi
4 cups water
1 oz kombu (dried kelp)
1 cup katsuobushi (dried bonito flakes) (1 loose cups = 10 g)

Just watch the video tutorial and I’ll show you just how easy it is to make Dashi and this Tofu and Green Onion Miso Soup.