As a Grandma (the littles call me “Amma”) I had kind of forgotten about some of the challenges in getting everyone “on board” with dinner. Especially now that I’m day to day with six very opinionated eaters. Gyudon Japanese Beef & Rice Bowls is something I trialed this week while the kids were gone and I think it’s going to be a winner.
We’re not super big “bread” people, but that might be because not all bread is as good as these Japanese Milk Bread Dinner Rolls. They are truly outstanding, soft and billowy, tasty. They’re like “next level” bread.
When the idea of making a Ramen with my Homemade Turkey Stock and a little leftover Thanksgiving Turkey entered my mind, I just couldn’t let it go. I mean seriously I was just under the grip of this cray cray idea. So of course, I started with google and I found the idea of Turkey Ramen is not without precedence. Is there nothing “new” in the world of cooking?
If you’ve been following along (Do I sound like a teacher? Class?) you’ve probably seen my most marvelous recipe for Vaguely Vietnamese Slow Cooker Pork Tacos last week. If you haven’t, take a peek, because that recipe is the starter for this Shortcut Pork Ramen. And as good as those tacos were, this spin-off recipe is even better.
If you’ve been enjoying Ramen lately, you’ve probably become familiar with the soft, custardy eggs that top the hot steamy bowls of deliciousness.