Image Blog ⇒ "http://kouji328.blog59.fc2.com/blog-entry-4237.html" Sapporo 1 night 2 day tour Day 2. After enjoying the autumn leaves at Nakajima Park with a rental bicycle, head 100m west from the west entrance of Toyohirakan Park. Right in front of Nakajima Koen Station, at the intersection corner, you will find Super RALSE MART Nakajima Koen store. Let's buy some unique items from Sapporo here. The first thing I found was Soft Katugen 1000ml pack for 138 yen including tax. It was just too big. I couldn't find the 500ml size, so I gave up (I got it later at a convenience store). There is nothing particularly special about the supermarket itself in Sapporo, but I bought the following items. ◇ Bell Genghis Khan sauce 360ml for 267 yen including tax. ◇ Soraichi Genghis Khan sauce 430g for 267 yen including tax. ◇ Kikkoman/Menmi (concentrated 4 times) 450ml for 321 yen including tax. ◇ Bell Foods/Hanami Ramen Soup (miso flavor) for 203 yen including tax. Also... ◇ Nissin/Donbei (Donbei from the North) for 138 yen including tax. At the register, I asked if there was anything to prevent the bottles from breaking, and they wrapped them in bubble wrap for me. Thanks. I didn't buy things like yakisoba bento because it would be too much to carry, but it's interesting to visit a local supermarket while traveling. 74 points. A few days later, my wife sent me a LINE message saying, "Tonight, we're having Zangi!" I wondered if she marinated it with Menmi? But the picture attached to the LINE message was of Bell's sauce! What are you thinking! I thought, but apparently, it can also be used for fried chicken. It tastes like regular fried chicken, not like Genghis Khan. Well, it's called Zangi, but it's just fried chicken after all. And then a few days later, Menmi Zangi. Of course, it has a soy sauce-based flavor and a darker color, but it tastes more refined than "Bell Genghis Khan sauce"? In my opinion, "Menmi" wins. But in the end, both Bell and Soraichi are just for seasoning fried chicken. The true potential for grilling meat remains unknown.

Welcome. ---------- July 2018 ----------I decided to write a review since it was registered. Along the streetcar line, at the "Nakajima Koen-dori" stop, this place used to be part of the same Arcs Group. It finally got a renovation feeling |o| °д°)ﾉ. The automatic doors are the same, but inside the store, the price tags and stickers have changed a bit. The refrigerated section looks shiny and new. It feels like a newly opened supermarket, but for the locals, it's just the same as always. I bought some shrimp fritters with chili sauce, also known as "Ebi Chili." The fluffy batter that mixes with the acidity and sweetness of ketchup, along with the plump shrimp, was delicious. The chicken liver in sweet and savory ginger sauce was moist and flavorful. The chicken steak with sweet and salty sauce was crispy on the outside and tender on the inside. The natto sushi roll was a reliable choice with its vinegar rice and soy sauce. The spicy cod roe rice ball should be eaten quickly due to its short shelf life. The side dishes were satisfying but a bit pricey. Thank you for the meal.

-Rals Mart Nakajima Koen Store- After returning from solo camping and finishing up the cleanup, I decided to have a meal at home. The reason being that I didn't end up using the Australian lamb slices that I had planned to use for camping meals, so I wanted to consume them at home. Apart from the lamb, the other ingredients were asparagus and eggplant. You might think that having nearly 650g of lamb and vegetables for one person is too much, right? However, with the power of Bel Genghis Khan sauce, I was able to finish it all in no time. Genghis Khan is definitely best with Bel sauce. Thank you for the delicious meal.

★Lar's Mart Nakajima Koen Store @Pork Loin Char Siu and Egg Fried Rice I made some pork shoulder char siu a few days ago and stored it in the refrigerator. I need to eat it soon before it goes bad... So, I decided to make fried rice with the char siu, eggs, and frozen bell peppers and paprika that I had cut and stored. I had some rice that was cooked just right, slightly firm, so I added the eggs right after they were lightly cooked. Then, I added the diced char siu and finely chopped vegetables, and seasoned it simply with salt, pepper, and a little oyster sauce. "Pork Loin Char Siu and Egg Fried Rice" is ready! The eggs turned out a bit chunky, but it actually tastes good that way. I also added some pickled red ginger for color. Yum! The rice was nicely separated and seasoned just right for me. I sprinkled some Korean seaweed halfway through and enjoyed it until the end! By the way, the pressure cooker I bought earlier this year doesn't seem to be very useful... Maybe it's better to cook rice in a proper rice cooker after all.

On April 2, 2022, I visited Lar's Mart Nakajima Koen store in Hokkaido and bought a Hokkaido pork loin block for ¥751. I was thinking, can I make chashu just using a frying pan? That way, I can do the cooking and simmering process all at once. So, based on the Hokkaido pork loin block I bought at Lar's, I thought about how to make it delicious. First, I prepared the meat by poking it with a fork and cutting the sinew. Then, I made a marinade with sake, honey, soy sauce, black pepper, and garlic paste, and let the meat marinate for 60 minutes. I seared the meat without oil to create a crust on the surface. After that, I poured the marinade over it and cooked it a bit more. I let it cool naturally, and when I tried it... I had made a wonderfully tender and moist chashu that was so good it made me flip! It's a bit of a hassle, but this method will definitely give you delicious chashu (^-^)v. With this, I made the perfect chashu for instant ramen toppings. However, I can't help but think there might be even better ways to make it taste delicious.

◉2022/03/19/SAT ★Larz Mart Nakajima Koen Store @Half-price Hokkaido Pork Loin Block ¥1328→664 I bought a Hokkaido pork loin block at Larz Mart at the end of last year. It had a half-price sticker on it, so I bought it without hesitation, but I completely forgot that I had been keeping it in the freezer (￣▽￣;) So, on the day of cooking, I took it out of the freezer in the morning and let it thaw naturally until evening. I seasoned it with a bit of salt, pepper, and garlic powder. Then, I triple-wrapped it in aluminum foil and put it in the fish grill! I grilled it on medium heat for 30 minutes on one side and 20 minutes on the other side, then checked on it. I wanted it to be cooked a bit more, so I returned it to the grill for another 10 minutes on the other side only. When I took it out, it had a slight burnt smell, but it added a nice crispy flavor (^-^)v I didn't eat it right away, instead, I put it in a plastic bag and let it sit for about an hour until it cooled down. Even though I seasoned it well with salt, the flavor becomes milder as the meat cools down, so the timing was perfect (^-^)v I paired it with a spaghetti I made using G7 white sauce that I bought at Sekoma! I quickly finished a bottle of it in no time (´∀｀*)

On this day, I suddenly felt like eating Napolitan spaghetti, so I decided to make it at home instead of going out. The ingredients and seasoning were kept simple. I wanted to use sliced sausages instead of bacon, but I didn't have any at home. The end result was a bit lacking in acidity. What do you use as a secret ingredient besides ketchup? I sometimes add Worcestershire sauce or oyster sauce. It was a relaxing day for Kyoko and Goro, curious about the seasoning of Napolitan spaghetti made in each household.

On 2022/01/18, I tried the Nama Aji Shoyu 5-pack for ¥555 (excluding tax) from Maruchan at Yatai Juuhachiban. This is a well-known bag noodle. It's a serious emergency situation that it's not normally sold south of Tohoku. So this time, I tried it without meat! Ta-da! I made Moon-Viewing Ramen with spinach and raw egg. It was incredibly delicious. Actually, this bag noodle itself is delicious to begin with. I am truly satisfied. Thank you for the meal.

On January 12, 2022, at the Rals Mart Nakajima Koen store, I found Hokkaido pork shoulder loin block that was 50% off at the end of last year, so I bought it immediately! I thawed it naturally from frozen and cooked it in a frying pan with a little salad oil. I prepared thinly sliced green parts of leeks and ginger. I poured just enough water to barely cover the meat, added about 5 tablespoons of sake, a little more of the green part of leeks and sliced ginger, and simmered over medium heat for about 20 minutes. I found Taiwanese thick soy sauce (Da Tong soy sauce paste) at the food section of Don Quijote, added 4 tablespoons of it and 2 tablespoons of honey, covered with aluminum foil, and simmered over low heat for about 30 minutes. Then, I let it sit in the pot for about an hour until it cooled down a bit. Ta-da! It turned out really well! The soft sweetness of Taiwanese thick soy sauce and honey seeped in, and the tenderness was just right. I made it for homemade ramen, but I couldn't resist and ended up eating about half of it. After that, I sealed it in a ziplock bag and stored it in the refrigerator. That's all!

On December 21, 2021, at Yatai Juuhachiban, I tried the Namajimi Shoyu 5-pack for ¥555 (excluding tax). To use up some Shimachou, moyashi, and nira that I bought a few days ago, I decided to use them as ramen toppings. This bagged noodles, only available in parts of Hokkaido and Tohoku, are the base for Yatai Juuhachiban's Namajimi Shoyu. I prepared the ingredients by putting the sauce from the bagged noodles in a bowl and cooking the noodles according to the instructions. I blanched the Shimachou to remove excess fat, quickly cooked the moyashi, and added nira along with Morambon spicy moyashi stir-fry sauce. After lightly mixing, the toppings were ready. I arranged the cooked noodles in the bowl, poured the soup, and added the toppings. The combination of the savory shoyu sauce with the aroma of the Shimachou and the freshness of the vegetables was incredibly delicious. The noodles were chewy and complemented the dish well. It felt like adding ramen to finish off a motsunabe meal. If you haven't tried Namajimi Shoyu yet, I highly recommend giving it a try. (source: http://mrbin1203.com/?p=31102)

🍜 Maruchan Yakisoba for 3 people for ¥290 (excluding tax) from Toyo Suisan Co., Ltd. I had some chives in the fridge that needed to be used up! So, I took out some Australian beef small intestine that I bought a while ago at Lar's, which I had frozen. I thawed about a third of it, and prepared one bag of chives and bean sprouts. To accompany these, I used two bags of the well-known Maruchan Yakisoba noodles ♡♡ While microwaving to loosen the noodles, I sautéed the small intestine with salt and pepper. Once the small intestine released plenty of fat, I added the loosened noodles and bean sprouts! I mixed in the divine powder sauce and stir-fried it lightly. Just before serving, I added the chives and let them blend in lightly before plating. To add some color, I topped it off with shredded seaweed and pickled ginger. Bam! ( ^罒^ )v This, without a doubt, is absolutely delicious!!! The aroma of the fat from the small intestine mixed with the chives and divine powder sauce truly stimulates the appetite☆d(´∀｀*) Let's dig in. To be honest, this is so delicious that I could easily eat four servings in one go ♡♡♡ If you can get your hands on small intestine somewhere, I highly recommend giving this a try♪♩♬ Bon appétit! (*˘╰╯˘)ゞ [Link to original post in Japanese] http://mrbin1203.com/?p=31044

On 11/30, I found half of a Sakura Princess Chicken that I bought at LAL's Mart a while back in the freezer, so I decided to make cooked rice with it. I cut the Sakura Princess Chicken into small pieces after searing it from the skin side. Then, I cut up some vegetables that were nearing their expiration date in the fridge and stir-fried them with S&B's addictive garlic lard base. Once the vegetables were lightly cooked, I added white rice and frozen wontons on top in a pressure rice cooker. After it was cooked, I mixed it all together well. I served it in a rice bowl, topped it with shredded seaweed, and it was done! It turned out really delicious, with the savory flavor of the Sakura Princess Chicken and the aroma of garlic lard blending perfectly. The leftover shelled edamame from the fridge added a great taste too. Next time, I'll try making cooked rice with just meat and edamame. Thank you for the meal!

On 11/28, I was in the mood for some Genghis Khan (Mongolian barbecue), so I quickly bought some Australian lamb slices (shoulder) that were on sale for half price at LARZ. I also found some spinach on the brink of being discounted, so I bought that too. I decided to cook them together with some herb salt American mix I got from a wholesale store. I stir-fried the lamb first, then added the spinach. It filled the room with a strong smell, but that's part of the fun of eating Genghis Khan. I used Asahi Ponzu sauce that I bought a few days ago as a dipping sauce, which paired perfectly with the dish. I ended up switching to my favorite Bell Genghis Khan sauce halfway through because I just love it. Thanks to that, my craving for Genghis Khan was satisfied! It was a delicious meal.

On 2021/11/22, I tried the instant yakisoba "Yakippe" from Maruchan, which is only sold in Hokkaido for 111 yen (excluding tax). It's a rare find compared to other Hokkaido-exclusive instant yakisoba products like Honkon yakisoba or yakisoba bento. I hadn't eaten Yakippe in a long time, so I bought it at Rals Mart. I cooked the noodles in a frying pan with water until it evaporated, then added the liquid sauce and lightly heated it. Voila! To make it a bit fancier, I made bacon and eggs to top it off, sprinkled the included furikake and shredded seaweed, and served it with pickled ginger and kimchi. It may just be a regular instant yakisoba taste-wise, similar to cup yakisoba without the cup. But the satisfaction level is high. Personally, I think it's worth more than Honkon yakisoba. However, I have a feeling that soon I might crave Honkon yakisoba again, even though I currently find it not that delicious. It's a mysterious fact that I can't explain. Enjoyed the meal!

◉2021/11/20/SAT #292 ★Maruchan Yakisoba Okonomi Sauce for 3 servings ¥290 (excluding tax) Sometimes you gotta try a different kind of yakisoba than the default one. So, I bought Maruchan Yakisoba Okonomi Sauce for 3 servings at a nearby Rals Mart! This one has liquid sauce instead of powder. To go with it, I made my own Dotonbori-style pork belly chashu with 2 sunny-side-up eggs ♡ First, I prepare the yakisoba. When the egg yolks are nicely half-cooked, I plate it, garnish with aonori and shredded nori, and serve with pickled ginger. Ta-da! ( ^罒^ )v The egg yolks are not very visible because of the aonori and shredded nori, but oh well ( ・∇・) The okonomi sauce is a bit sweeter than the default sauce yakisoba, with a nice touch of ketchup-like acidity, making it delicious♪♩♬ The egg yolks were cooked just right too ♡ The lightly grilled chashu was also tasty! I think this is good in its own way, but it made me realize that I actually prefer the default sauce yakisoba... It was delicious! Thank you for the meal (*˘╰╯˘)ゞ

On 2021/11/10, at Rals Mart Nakajima Koen store, I found Canadian beef shoulder tenderloin steak on sale from ¥1020 to ¥510. When I felt like eating meat, I remembered I had bought this steak a few days ago and kept it in the fridge. I really like lean red meat like this one! Just like with tuna, I prefer lean cuts. I seasoned the steak with salt and pepper, then cooked it in a frying pan with olive oil and S&B addictive garlic lard. The garlic unexpectedly sizzled and created a wonderful aroma. The medium rare steak was delicious when served on a beautiful plate. It was so tasty! Having addictive garlic lard on hand is definitely a must. Thank you for the meal!

On November 2, 2021, I bought chicken wings and chicken drumsticks on sale at Lar's Mart Nakajima Koen store to make ramen soup. I boiled them with locally sourced konbu from Minamichobe and saved a separate portion for two meals. I seasoned the chicken wings and drumsticks with soy sauce and later ate them as a side dish with rice. Then I added some vegetables and sausages that were close to expiration in the refrigerator to the remaining soup. Once the potatoes were cooked, I added House Stew Mix. When it thickened nicely, it was ready! Maybe I didn't need to make the broth with chicken, but don't you sometimes just crave cream stew? Some people may not like it, but I absolutely love pouring stew or curry over white rice. Delicious! After this, for the next three days, it will be quite obvious that I had cream stew. Thank you for the meal!!!

On 2021/10/08, I had Maruchan Yakisoba for 3 people at ¥290 (excluding tax). I used the end of homemade pork belly chashu. So, once again, I had Maruchan Yakisoba for 3 people♪♩♬ I cooked the chashu end with red wiener and, surprisingly, some people are shocked, but I also stir-fried cucumber "Kyuchan" and made it into yakisoba ingredients. Bam! ( ^罒^ )v Kyuchan, even when cooked, is surprisingly delicious because of the ginger flavor. The remaining juice can also be surprisingly useful, and in my opinion, it's a versatile pickle♪♩♬ Hmm hmm! ( ﾟｰﾟ)ｳ ( ｡_｡)ﾝ This powdered sauce is truly amazing☆☆☆ The crispy texture of Kyuchan, the classic red wiener, and the combination with homemade chashu were incredibly delicious (^-^)v I want to eat Maruchan Yakisoba again soon!!! Thank you for the meal (*˘╰╯˘)ゞ

On September 30, 2021, I tried Maruchan's chilled dipping noodles that were on sale for half price at a nearby store called Lar's Mart. I decided to eat them with a soup made from dried bonito flakes from Minamichobe, Dosui niboshi, and konbu that I prepared a few days ago. I realized that not all dried bonito flakes are the same, as I was able to make an incredibly rich dried bonito broth on this day. I wanted to confirm the deliciousness of this broth, so I decided not to rely solely on the attached soup. Additionally, I cooked pork belly in a white soy sauce base with potatoes for about an hour, and I enjoyed the potatoes with garlic back fat and butter the night before. I saved the pork belly in the refrigerator after it cooled down. I also decided to hand-knead the noodles to see how they would turn out. While cooking the noodles, I added two-thirds of the attached soup to the broth, added a little soy sauce, and boiled it. I lightly seared the pork belly, topped it with Mitsuba and pre-made menma, drizzled homemade dried bonito oil over it, and it was ready to eat! Boom! Although I may have seared the pork belly a little too much, the overall result was quite good. The broth had a strong dried bonito flavor with a hint of sweetness from the sauce, making it really delicious. However, the noodles, which I kneaded unnecessarily, ended up being a waste. I have two more servings of frozen dried bonito broth, so next time, I will keep it simple and focus on matching the noodles better. Thank you for the meal!!!

On 2021/09/26, at Marutaka in Sapporo, I found chilled noodles at a nearby supermarket, Larus Mart. I really wanted the spicy soy sauce version, but they only had the default soy sauce and miso flavors, so I bought the soy sauce and decided to try to make an arrangement! Of course, at times like this, I didn't have homemade chashu, so I bought store-bought chashu, menma, and other toppings to make it more like a restaurant dish. While boiling the noodles, I stir-fried the bean sprouts in lard. Then, I added a generous pinch of coarsely ground red pepper to the 270ml of water and liquid soup included in the package, brought it to a boil, and then served the noodles and toppings. Ta-da! Oh, I forgot to sprinkle chopped green onions on top (T^T), but it turned out really well♪ Let's dig in right away. Wow!!! This soup and noodles really have a high level of authenticity to restaurant ramen (๑´ڡ`๑)♡ It was a great idea to turn it into spicy soy sauce on my own! But I really want to go to the restaurant and eat the real thing... (T^T) Congratulations on the 21st anniversary, Masahiko-san at Menya Ayami! Thank you for the meal (*˘╰╯˘)ゞ