About four years ago, My Brother’s Wife introduced Me to what rapidly became one of My favorite places to eat. The Uni Deli, inside the United Noodles Grocery store. In the time since, They have had a small, but reasonably consistent menu. Tonkatsu/Tonkotsu Ramen being the gem of the line-up. The afore stated bowl of deliciousness has, without question, been the single best bowl of soup in the Twin Cities for years now. I have told dozens of people to head that way, with statements such as “It’s just amazing,” “You won’t be disapointed,” or “simply the best” ringing in their ears. Nearly everyone has agreed with My assessment. My sister-in-law has sent even more people that way, as she has been shopping at the grocery store aspect of the place her whole life. This past winter, a group of us made a weekly ritual of tonkatsufying ourselves, but no longer.
This year, particularly the last four months, things have changed DRAMATICALLY! The Uni Deli seems to have lost focus. In early May, I went there three days in a row, taste buds anticipating the wonderful thick tonkatsu stock flowing in to My belly. However, I was thwarted each time. Monday has become experimental day, okay, that’s fine, You’ve got to test new ground. Their label for this has been “4 unique ramen varieties every monday.” Which is a lie, since one and often two of the offerings aren’t even ramen. Soba, udon and other things are fine and dandy, but don’t lie about what You’re offering! Saturdays lately have been their “Asian Grill” experimental day. Again, I’ve no isue with testing different things and seeing how customers respond, but how many days a week are You going to stop offering that which got You where You are? Keep the experimental stuff to one day a week, or less. Try once every other week!!!
I have gone over all My receipts from January 1st of this year, up til now. I have gone there and ordered food 37 times this year, nearly every time with friends, often their first encounter with said deli. There is only one thing I want! TONKOTSU RAMEN!!! In the realm of ranking food, it has been a consistent 9/10. There is nothing else on the menu which ranks better than 6/10, that is an honest truth.. In those 37 visits I had tonkatsu 28 times. Sometimes trying other things to remind Myself why I don’t get them more often, other times because their experimental days mean they simply do not offer the regular menu. Sadly, I can also tell You that in the same time period, I have gone there EIGHT TIMES, only to find them closing early, thus getting NOTHING AT ALL. I know sometimes there are technical difficulties, such as the record rains this year made a hole in the roof, or electrical issues preventing people from swiping their debit/credit cards. By all means, close shop and fix the roof, I won’t complain, but when the electro payment is not working, don’t close like You did. We were there as a group of six people, perfectly happy to go find an atm and pay in cash. We watched 50% of the people entering the grocery store, turn around and leave without getting anything, because they came for the Uni Deli. Clearly, somebody cares nothing for their customers, even those who drum up more business for You…
Which brings Me to another failing that the Uni Deli has undergone recently. The prices went up by $1 per bowl of soup, PLUS if You want it spicy, it is now an extra 50 cents. They use to put plenty of chili oil on top, but now that You have to pay for it, they give You half as much. On top of that, the quality of the food has gone down. I’ve had different noodles, bland tasting broth and 45 minute waits in the last couple months. I AM OKAY PAYING MORE TO KEEP THE QUALITY LEVEL WHERE IT IS, BUT PAYING MORE FOR A LESSER BOWL OF SOUP IS NOT ACCEPTABLE ! ! ! If You are going to skimp on the supplies, don’t raise the price. If You want to keep the same supply, but it’s costing You more, then raise the Price. Pick one, not both! The waiting would make sense if they didn’t have 6, 8, or more orders sitting on the counter, ready for customers, but not getting to customers. So it isn’t like the kitchen was that far behind.. More than once I have walked up and taken My food, without them calling the number on My receipt, wondering why they can’t just grab the microphone and call it out. It isn’t that hard to look at the order tickets and see which ones are the oldest and thus should be filled first is it? The lowest number is the top priority, right?
I do not like leaving negative reviews, particularly when it involves a place that I am, or in this case HAVE BEEN, a fan of, but You deserve it Uni Deli! Get Your act together and stop this two, or three day a week experimental crap! It is hurting Your reputation. I know all these hipsters have finally discovered You, but that is not a liscense to turn Your back on those who have poured thousands of dollars into Your register over the years. Keep the menu small and simple, You do not need to cater to everyone. You have a niche that until recently, only You did well. Now that You are sleeping at the wheel, others are under-cutting Your position. Now if You’ll excuse Me, I am going to have some Tonkatsu Ramen, at Fuji Ya(Someone named Michael has stepped up the game). Which is where I shall tell other people to go, unless You can stop Your madness and stick to what You’re actually good at. What a shame. .. …
I went back to the Uni Deli this past weekend. Having gone there so many times, I couldn’t actually stay away.. Unlike the last couple of times, the tonkotsu was up to par with what I’ve been use to getting from them. My brother ordered the shoyu ramen, which was a little different than in the past, but still a pretty average bowl of soup in My opinion. His wife ordered the black tonkatsu, which is on the regular menu now. It was about the same as the first time I had it there, but the times inbetween were far less flavorful. There was a distinct garlicy flavor that wasn’t so pronounced the last two times, they also salted it more, which was a good thing. Hopefully they don’t toy around with the regular tonkotsu recipe anymore!
I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.
For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.
In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.
While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.
Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!
One of humanity’s most varied edibles. After a decade or more of experimenting and constantly trying different things, I have settled on a flavor arrangement closer to americanized asian restaurant versions of this classic home-style favorite. The sweet soy sauce, or alternately kecap manis, combined with rice vinegar and soy sauce is the winning formula at a great many asian restaurants here in North America. For Me, Simply add eggs, sweet peas and bacon, everything else is optional. The following recipe is my dressed up version which is very much a stand alone meal. Adding chili powder for increased depth to the rice it’s self, while also including carrots and onions, along with savory marinated pork. By cooking these things separately and mixing them together only at the end, You get a wonderful burst of the different ingredient’s flavors in every bite. Serves 4 as a main dish or 6+ as a side dish.
Supplies Needed: Large Wok or Fry Pan, Knife and Cutting Board
2 cups of White Rice, steamed or boiled(slightly undercooked, or day old rice is best)
1 pound or so of Pork, Your choice of cut, chopped into half inch pieces(or smaller)
One third of a pound of Bacon, sliced into pieces a quarter inch wide
3 medium sized Carrots, sliced thinly
1 large Onion, chopped as well..
Half of a bag of Frozen Sweet Peas
4 tbsp of Soy Sauce
4 tbsp of Sweet Soy Sauce or Honey, or 1+ tbsp of Sugar)
3 tbsp of Rice Vinegar
1 or 2 fresh Garlic cloves, minced
1 tsp of Chili Powder Blend
1 packet of Chinese Barbeque(Char Siu, Red Pork) Seasoning
Cooking Oil as needed
Prep and Cooking:
You will need to marinate the pork in the chinese seasoning for 30 minutes or more before cooking, over night in the fridge is best. Once it has soaked in the flavors, remove from the marinade and stir fry on high heat until fully cooked. I preffer a bit of charring on My red pork. Remove from the pan and set it aside for now. Rinse out the pan before continuing.
Over medium heat, scramble the eggs. Once cooked, remove, wipe any extra residue from the pan, then stir fry the bacon to Your liking and remove from the pan. There should be plenty of bacon grease now. You can poor off the excess, or just leave it all in. Stir fry the carrots until they start to soften, then add the onion and cook until the desired texture is reached. Remove from pan. Next, put the cooked rice into the pan, adding all of the remaining seasonings. Stir until everything is evenly mixed in, add the frozen peas and stir until they have thawed. Turn off the burner mix everything You have cooked together in the pan and serve.
Things go much faster using a skillet and a wok at the same time. Cooking the bacon, then veggies, followed by the rice in the wok and the eggs and then meat in another pan. Mixing it all into the wok at the end.