The kakiage is lightly fried with pure canola oil. This ensures a delectable texture to the tempura and also doesn't add very much extra oil to the soup.
I love shrimp! Don't you? I found this little guy hiding all alone in the kakiage. It tasted great, but I wished there was more than just one.
An interesting side dish that caught my eye today was the Yuzu Renkon (Fried Lotus Root). Inspired by the Karashi (Spicy) Miso Renkon that is popular in the Kyushu area, Murakami-san created his version with a sweeter twist in order to attract a wider range of people. The texture is crunchy like a pear and the fragrant aroma emanating from the root is very relaxing.
Stuffed in the holes of the renkon is a cheese-like substance created by mixing yuzu and mirin with some miso. It's definitely a flavor you don't taste everyday, but it somehow works and leaves a "where did that come from?" impression.
Tomorrow's ramen: Seafood
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