Foo-Foo Challenge - Day 19: Negi Daku Ramen

Tonight's Negi Daku Ramen is basically your choice of soup base (shoyu, shio, or miso) with tons of green onion on top...tons! To say that there are more strands of green onion than noodles is an understatement. There are way more green onions than noodles! I chose the shoyu base tonight because last night's Kamo Negi was shio. To give you an idea of what it felt like (not what it tasted like) imagine going to your neighbors house who never cuts their lawn and just start stuffing those long strands of grass in your mouth. But enough kidding around, let's talk about its flavor.


If you hate green onions (and I know a lot of people that do) and you absolutely cringe when seeing the pic above or below, it's really not what you think. The actual negi mound is very mild. Most of the flavor comes from the caramelized onions and we already know how good those taste. There's also some fresh ground chili paste placed on top of the mound, but I didn't really notice them affecting the soup. Overall, the tonic nature of the Negi Daku Ramen was healthy and enjoyable.


Another popular dish that I see everyone order is the Ika Maruyaki. I used to hate eating squid when I was a kid because of a couple bad experiences when I spent hours trying to chew the darn thing. But now all has been forgotten and squid is back on my list of favorites. And I'm glad that it is because this Ika Maruyaki was downright delicious. The sauce used to flavor the squid was also really good. The tare is a mixture of shoyu, mirin, sake, sugar, and a secret spice. Yum!


Wow, the days are flying by. Just 12 more bowls to go. And it's about to get hot in here!

Tomorrow's ramen: Shin-Shin 辛辛

Foo-Foo Challenge - Day 18: Kamo Negi Ramen

I got to close up shop with Murakami-san tonight. It was one of those nights where we just chilled and drank beer and shochu until every last customer left. It was a good night!

Today's ramen was the Kamo Negi Ramen, otherwise known as Duck and Green Onion Ramen. This shio based soup was really good compared to my earlier experience. The duck and the green onion really enhanced it with a more intense aroma and taste.


The duck tasted delicious, although I found it a bit difficult to eat. The meat was tough and the bones kept getting in the way. Everything else was almost perfect.


The Tokyo Negi was the best part of it all. Lightly fried to bring out the aroma, its fragrant flavor surrounded the soup and added a very distinct taste.


If I remember correctly, this tamago-yaki dish was called...okay I can't remember. It was something like Dashi Kake Yaki Tamago...uh maybe not, but I'll correct it tomorrow. Anyway, it was delicious! The sweetness of the egg and the minor saltiness of the dashi offset each other perfectly.


It was a really rough day for Murakami-san so instead of cooking in the kitchen, he relaxed with me at my table as we drank shochu and beer and talked about the horrible public transportation system in LA...haha. The picture below shows all the different drinks available at Foo-Foo Tei. That beer on the very right is the newest addition to the menu and it was consumed by yours truly. If I ever have more time, I'll tell you the story on how Foo-Foo Tei started carrying it.


I am very sleepy. Good night everyone!

Tomorrow's ramen: Negi Daku
All bases in play.

Rockstar Noodle Bar - Rowland Heights, CA

17550 Colima Road, Suite C
Rowland Heights, CA 91748
(626) 965-8398
Biggest Menu Review

I know what you're thinking. How could I go eat at another ramen-ya in the midst of the Foo-Foo Challenge, right? Well...I'm not so sure myself, but crazy or stupid might describe it. :)

Okay, this will be quick since I have to go resume the challenge in a couple hours. But before I say anything further, please read the pic below...


Shouji Fukuoka? I've never heard of him and I don't think Google has either. Hmm...maybe it's supposed to be Mr. Shouji from Fukuoka...whatever. Rockstar Noodle Bar is perfect for the rock star in you...hahaha. Wait a minute! Rockstar Noodle + Food Critic = Rock Star of Ramen???? Hey rameniac, are you Mr. Shouji??


O.E.C. Ramen: I asked the waitress what O.E.C. meant, but all she said was "chashu, pork." So in my failed attempt to understand the acronym, I ordered it anyway. And as she repeated our order in her Chinese accent, saying "O. E. Shee Ramen," it hit me! Could O.E.C. mean Oishii Ramen?...hahahahaha. Sorry, got a little carried away there. Anyway, this ramen was a tonkotsu based soup that wasn't very "unique", as described, but at least it was better than expected. And I wasn't expecting much. The toppings (chashu, menma, egg, seaweed, and negi) were just okay. The chashu had a good salty flavor to them, but I can't say much else about the rest.


The noodles on the other hand were...horrible. I don't even think these are ramen noodles. Their slimy, slippery feel tasted like a mixture of konnyaku. Whatever they were, they didn't match the soup and that's a big no-no.


Tenderous Ribs Ramen: The tenderous ribs ramen used a shoyu base instead. From the couple sips I had, it tasted okay, but I'll need more then a couple sips to accurately gauge it. And seeing that I may not ever make it back to Rockstar, I'll let the yelpers take care of it.


I don't remember what these were called (Spicy Dumplings, maybe?), but they were really, really good. The tea here is pretty good too.


Sorry for the interruption. I'll get back to the Foo-Foo challenge tonight.

Foo-Foo Challenge - Day 17: Nanchatte Tonkotsu Ramen

Foo-Foo Tei's best selling ramen is finally here! You might remember it from my "A Night at Foo-Foo Tei" post last month, but today we are in for another surprise. The Nanchatte Tonkotsu Ramen is a creamy tofu-based dream that reflects Murakami-san's jolly sense of humor. It's the fourth and final original soup base that he uses at Foo-Foo Tei with the others being shoyu, shio, and miso. Aside from the tofu, there are several key ingredients that make up this ramen and Murakami-san guards them with his life. I would love to tell you what they are, but I can't. All I can give you is a hint: 83. Nanchatte...


Healthy tonkotsu may sound like an oxymoron, but then again this really isn't tonkotsu. There's no pork in this soup so you don't have to worry about it weighing you down. Unless of course, you beef it up with a porky surprise...


KOKUDAMA!!! After falling in love with the Kokudama Shoyu 4 days ago, I had this crazy idea of adding it to the Nanchatte. Murakami-san agreed to let me try it and I couldn't wait! Doesn't the pic below just make you drool?


And as you can see from the following pic, the Kokudama gives the Nanchatte a true tonkotsu look and feel. It's like adding makeup to a rubber mask. The flavor was nice too. Not as mind-blowing as the Kokudama Shoyu, but the sweetness of the Nanchatte tangoed with the Kokudama's boldness. I think two spoonfuls, instead of one, might be better next time. The ground pork really impresses.


I ordered the Saba Shio-yaki today because I've practically seen 90% of customers order it every day that I've been here. It was time to see for myself what all the fuss was about. Easily the most popular appetizer by my own observations, the Saba did not disappoint. Murakami-san is a gurume guru!


After I finished my ramen, Murakami-san brought me my usual post-ramen beer...and then he disappeared. He returned with what he called his version of "Summer Sausage," which you won't find on the menu. Initially cooked in vinegar then preserved for a few days, Murakami-san stir-fry's it with a really HOT chili sauce when it's ready to serve. A great companion to my beer; I think I'll call them Summer Sausage Balls of Fire.


And then he disappeared again. Two times in one night--sweet! This time he brought out some chicken wings and when I asked him what it was called, he replied "chikin winguzu" with his Japanese accent. Haha, very funny but I guess you had to be there. Their real name is "Pari Pari Chicken." It gets its name from the sound it makes when you crunch through them bones and all. Yes I did just say that you can eat the bones too, if you like. This chicken is first fried in a very low temperature oil that cooks them thoroughly. Then they are cooled down and stored in the fridge until ready to serve. Right before serving, they are fried a second time using a very high temperature--this is what gives the bones a potato-chip-like texture. Seasoned with salt & pepper, these chikin winguzu's are perfect for a night of drinking.


Tomorrow's ramen: Kamo Negi (Duck & Green Onion)

Foo-Foo Challenge - Day 16: Seafood Ramen

I'm halfway through the Foo-Foo Challenge!! What a night! My jaw bones are sore from laughing so much. Murakami-san finally showed up in time to put on his comedy show for the guests I brought with me...and it was hilarious!!

Tonight's ramen was the Seafood Ramen. I ordered it with the Shio base, but then later learned that the Miso would have made a better companion. No big deal to me, the shio still tasted fantastic!


It's the CLAW!!! Do you want to know a secret? Can you handle it? The main flavor of this soup comes from crab that is chopped then grounded until it becomes a powder. This powder is what gives the soup its orange tint.


I can't believe how much fresh seafood is in this ramen. Wow! They should just call this Ocean Ramen because it seems to contain every living organism from the sea.


A sand crab?? I felt sorry for this little guy so I didn't have the heart to eat him. I just let him chill next to me and keep me company.


It's been a rough week and to celebrate finishing a project with one of my clients, Murakami-san gave me a few beers to relax. Then he pulled one of his disappearing acts again. And when he returned he brought out some fresh tortilla chips and homemade pico de gallo. Freshly fried in the back then topped with aonori (aonori?), these chips were warm and delicious. All that was missing was some tonkatsu sauce...haha jk. The pico de gallo was also the perfect companion to my beer.


Tomorrow's ramen: Nanchatte Tonkotsu (and a surprise??)