Podcast interview with my childhood idol, Tamlyn Tomita from The Karate Kid II who shares two recipes.
In 1986, Tamlyn Tomita was my idol (and Joy Osmanski’s too – as evidenced by this video. She still is! We met doing The Vagina Monologues and she has become somebody I turn to for all sorts of inspiration. And so, I actually get her on the phone for The Actor’s Diet Podcast #11. You can listen to our conversation on iTunes. Here’s the recipes we talk about in the episode – straight from Tamlyn!
- Package ramen, any flavor
- Egg, beaten
- 1 teaspoon neutral oil, canola or grapeseed
First, cook ramen noodles according to directions and use the soup flavor packet. Strain noodles, reserving the broth for another use. Next, mix the noodles with beaten egg, because it will serve as the binder. Divide ramen noodles into 2 and place portions into lightly sprayed dessert ramekins. Or, use like plastic/glass bowls. Flat-bottomed vessels work better to pan-frying crisply. Press into ramekins, then cover with plastic wrap and weigh down with a can of chili, soup, whatever. Refrigerate for at least 15 minutes.
To fry, heat oil in pan at medium high. To remove ramen noodles out of ramekins, rim sides of the ramen noodle “bun” with edge of knife and gently invert onto heated frying pan. Do not touch and let them fry for 3 minutes, or until it get to color you like. Golden, golden brown, brown. And then, you flip the bun with a spatula and fry the other side. No need to drain on paper towels since they’ll become two deliciously crispy ramen buns!
I believe scallions and arugula are a must for this burger. I make my burgers teriyaki-style with ginger, garlic, scallions, Worcestershire sauce, and bread crumbs. And place an American cheese or a mild cheddar slice atop finished burger so it will get all melty. Add a fried egg, and sliced tomatoes. No condiments needed!
Hinoki and the Bird’s Tofu Puree
- 2 shallots, minced
- 4-6 garlic cloves, minced
- 4 teaspoons ginger, minced
- 1 package extra-firm tofu, roughly chopped
- 4 teaspoons soy sauce
- Salt and pepper
- 1 cup grapeseed oil, plus 1 tablespoon for frying
First, heat one tablespoon grapeseed oil in non-stick frying pan at medium high heat. Then, add aromatics: minced shallots, garlic, and ginger. Cook for 2 minutes. Add tofu and cook an additional minute. Next, remove from heat, salt and pepper to taste, and add soy sauce.
Place mixture in blender and gradually process, slowly pouring in 1 cup grapeseed oil. Puree should be shiny, silky, and smooth, like mayonnaise. Refrigerate for 3 hours. Finally ,serve with Spicy Greens Salad.
Spicy Greens Salad
- 1 package baby arugula
- 1 package baby spinach
- 1/2 cup ponzu sauce
- 1 1/2 cup olive oil
Blend ponzu sauce and olive oil. Toss with greens.
Now I’ve made the tofu puree a number of times and added more of the aromatics to my liking. But I’ve also reduced the grapeseed oil to 1/2 cup, because I want it a bit more of a thicker consistency. I use whatever tofu is in my refrigerator. Silken, regular, firm – it doesn’t matter since I don’t feel there’s much of a difference. Instead of soy sauce, I add some ponzu sauce. Or a little of both! I also add 1/2 – 1 Tablespoon of Sriracha sauce, black bean sauce, X.O. Sauce, lemongrass sauce, or black pepper sauce. Or any of those delicious Lee Kum Kee sauces that come in those cute little jars.
And if you use this atop the ramen burger instead of the cheese and fried egg, it serves as a mayonnaise! Then, to make it vegan friendly, use a veggie burger or slices of avocado. And top it with micro-greens or your favorite veggies. Whatever! It’s a good and delicious portion of protein without it being heavy.