Vegetarian Shio (Salt) RamenMonday, July 11, 2011
Food painting artwork30 x 30cm oil on board. Marine plywood, to be precise. It's a most excellent substrate for oil paint, being both light, sturdy and dimensionally stable. Yes, it has been treated and prepared professionally for maximum longevity.
This is another example of the oil transfer technique that I am fond of. I like how it is a cross between painting and printmaking. While I love the results of etching, I find the process tedius and more frustrating than dealing with a recaltricant windows computer. You know what I mean!
The way that oil transfer mimics the effects of printmaking is perfect for this Japanese woodblock ukiyo-e style inspired image. All hail the mighty ramen!
And in the spirit of trying something new, which this project is all about, I have begun videoing the creation of some of the paintings. First up is Shio Ramen. I apologise for the extensive view you have of the back of my head. I shall reposition the camera for the next one! However, it gives you an idea of how these are created. Note all the wardrobe changes - oils take a while to dry. There's no audio. I'm chipmunked enough already! Without further ado - the first time lapse painting.
The meatless meals recipe
There are four broad styles of ramen stocks. Shoyu (soy sauce) - you may remember this from the winter recipes-, Shio (salt), Miso and Tonkotsu (pork bone). No prizes for guessing which one I'm not even going to attempt vegetarianising! Shio ramen is generally the lightest of these styles and is most suitable for summer. Also it is most commonly served with sweetcorn, a summer vege treat. The sweetness of the corn is just addictive with the salty broth.
Putting the ramen together:
Cook the noodles as the packet instructs and hardboil the egg. I often find this can be done together in the same pot.
Melt the butter in a pan and lightly saute the veges to soften them.
Season a little with pepper.
Pour in the two stocks. Bring to a rolling boil.
Add the salt and mirin/sherry and keep boiling for a few minutes to mix all these flavours together.
Put the drained noodles in your serving bowl.
Add the stock & vegetables mix.
Run the egg under cold water until it is cool enough to peel and slice.
Top the ramen dish with the egg slices, spring onion and any extras you want.
Sprinkle with sesame seeds.
Slurp away. The louder the slurps the more appreciation you are showing. Itadakimasu!
This recipe is per person. It makes a big meal.