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Savory Herbs & Spices:
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trader joe’s umami seasoning - good on everythinggg. idk if they sell it anymore at the one local to me, so i’ve been buying this one from amazon:
Takii Umami Powder, Magic Shiitake Mushroom Seasoning, Add Instant Flavor and Depth to All Your Favorite Dishes (1-3.5 Ounce Pouch) https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_cp_api_glt_fabc_BGW89AXS7JFK05FFHEGZ?_encoding=UTF8&psc=1
Basically didn't use any "American BBQ" ingredients, I used this mushroom umami rub, and bathed the ribs every 45min in this Japanese BBQ Sauce. Once done covered them in everything bagel seasoning and green onion. They tasted absolutely amazing, I'll have some gyoza dumplings on the side with them next time.
That's roughly what I was doing before, or what I do in a pinch! But, giving it a few hours has definitely softened the flax seeds and made them easier to digest.
This is the umami powder I use, there may be better ones out there, it was just the first and most affordable one I found at the Asian grocery store I used to live by: https://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2. It does add some sodium, but that's been a bonus for me since I live in the desert and struggle to stay hydrated.
> mushroom powder
you're most welcome!
Just for reference, I mean something like this:
Takii Umami Powder is usually what I use, it's not exactly cheesy, but it provides a robust salty umami flavor that works as a substitute.
https://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2
Amazon actually sells an "Umami Powder" that is mostly mushroom powder. I was just came across it today while looking for koji.
I use Umami a lot. Mainly in burgers 1 tablespoon per pound of beef. Fantastic!
Takii Umami Powder, Magic Shiitake Mushroom Seasoning, Add Instant Flavor and Depth to All Your Favorite Dishes (2 Bags) https://www.amazon.com/dp/B00HYL4HNE/ref=cm_sw_r_awdo_Y2W00H18YM0EEW699G3A Try this, found it on todays post titled “alternative sauces”
Any of the typical "American Chinese" foods. I know mine is far better than 99% of the restaurants, but people seem to be really blown away by them - specifically my general tso's or orange chicken. I personally think it's the rice that makes the difference.
On your stove or in rice cooker: 1 cup basmati rice (rinsed until water runs perfectly clear) 1.5 cup chicken broth 1 star anise pod 3 dried bay leaves 1 tbsp Takii Umami Powder
Still haven't gotten the hang of making a really good egg roll though.
Cooking instructions:
The day before: Softboil an egg and put it in a ziploc with some tamari/soy sauce and better than bullion (1 tsp each per egg or two).
Follow directions on the package of noodles to prepare them for cooking: drain, rinse, strain, and dry.
Heat 1tsp of sesame oil in a pot. Once hot, add 1/2 clove of garlic and start browning. Once browning, add 2tsp of 'better than bullion' and brown.
Once bullion and garlic are browned add 2 cups of water, ginger powder to taste (could always use fresh instead, but I only have powdered right now), 1/4 tsp of umami powder, 2tsp of tamari (or soy sauce if you can tolerate gluten), 1/5 packet of seaweed (best when crumbled, but sometimes I don't want to get my hands dirty). Heat until simmering.
Add the noodles and the egg. Simmer for 2 minutes. Be careful not to overcook your egg like I did (oops!).
Remove from heat and add chives/green onions as a garnish.
This ramen tastes very umami and complex to my palate. It takes about 10 minutes to put together (not counting boiling some eggs the night before). It keeps me full until my next meal easily due to the large volume and high fiber content.
Please let me know if you try it, whether you like it or don't like it, and what sort of changes you make to the recipe to adjust for your personal palate or pantry. I hope you enjoy!
PS- This is quite filling for me, but if this is not filling enough on its own for you, a side of edamame would go very well with it and only adds 158 calories for the ones you can buy from Costco frozen.
I strongly recommend this over MSG. Or maybe even in addition to.
Takii Umami Powder, Magic Shiitake Mushroom Seasoning, Add Instant Flavor and Depth to All Your Favorite Dishes (1-3.5 Ounce Pouch) https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_apan_glt_fabc_0YFHCCXJN7XXZEK19SQK?_encoding=UTF8&psc=1
Oops, yes - I mean 1/4 cup of chopped parsley! Thanks! Savory is the name of an herb - maybe it's a bit of a regional thing? Stuffing is really the only thing I use it in, but it's supposed to be good with chicken too. It also comes in leaf form--it looks a little like evergreen needles, and you can roll it between your palms to break it up. It increases the flavor and makes it less spiky. I hope that helps!
This is a link to cure #1 http://www.amazon.com/Curing-Salt-Instacure-Prague-Powder/dp/B00BBIOJ1G/ref=sr_1_3?ie=UTF8&qid=1453237592&sr=8-3&keywords=salt+cure
As far as I know only those two exist.
Or try something like this: http://www.amazon.com/Hawaiian-Poi-Powder-1lb-Bag/dp/B008NXX7VA/ref=sr_1_2?s=grocery&ie=UTF8&qid=1453648885&sr=1-2&keywords=poi+powder.
plus your own sweetener and lightener.
Nice work! You may want to use some curing salt next time to get a better color on the final product.
Both do.. and I'm sure there are exact amounts known per volume of either.. after all.. the commercial guys that are riding the wave of anti-nitrate/nitrite sell their "un-cured" products that are actually cured with celery derived nitrates.
Although.. it's not like pink salt is expensive at all!