One of the ramen shop I frequent
https://redd.it/1hvnisi
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Has anyone replicated the spice paste in mama ok hot Korean noodles?
https://redd.it/1hv6b6u
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A good bowl for a rainy cold evening 🇯🇵
https://redd.it/1huxt0p
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Has anyone else ever had such an issue with snapdragon instant ramen, and is it normal for it to be like this?
Hello! Recently I bought a cup of snapdragons instant ramen (tonkotsu) and it was sickening. It smelled awful and made me feel physically ill , i tried to power through and eat it, but the flavor was even worse than the smell. I thought maybe it was a personal issue, but nobody else in the house wanted it either, and the scent lingered in the kitchen for days. Is this normal? I want to give this company a second chance, because it seemed really good and promising, but I'm worried maybe its just not for me? Is it typically a stinkier ramen? (no disrespect was meant by this post btw, hoping i just got a bad cup)
https://redd.it/1huv5an
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First Ramen attempt -tonkotsu
https://redd.it/1huln5s
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First homemade salmon ramen
https://redd.it/1hu8kej
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How Would You Go About Preparing This for Ramen
https://redd.it/1hu6u4w
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finally put together my first tonkotsu ramen at home
https://redd.it/1htwdjo
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Does anyone have a better way to strain broth?
I'm making Tori paitan in a restaurant setting and man I'm making 53 quarts at a time!! After blending the broth into a cement I'm straining by handthrough a double fine mesh strainer between two cooks. It's how we've always done this but there has to be a faster solution!! I'm thinking about a manuel juicer or a tomato pureer. Let me know you're thoughts!!! I need the help!
https://redd.it/1hvd0dm
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First time making Tonkotsu
https://redd.it/1hv13if
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Homemade bowl of ramen for lunch.
https://redd.it/1huye12
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Shio turkey ramen
https://imgur.com/a/MafdBlE
Broth is leftover turkey carcass and chicken wings simmered for half a day.
Shio tare (Dashi+salt). I've have had much better results with my soup since switching to shio tare instead of soy.
Aroma oil is a mix of neutral vegetable oil, chicken fat and pork fat with shallot, garlic, scallion and ginger fried in it to bring all that flavor.
toppings are scallion, ramen egg, chashu (cooked sous vide, I couldn't be bothered to roll it), some pan fried shiitake slices left over from the dashi and some crispy chicken skin.
As for the noodles I was able to get hold of some Hakubaku premium dried ramen noodles, which have been the best option for noodles where I live besides making your own.
Overall a success, would make again.
https://redd.it/1huknmh
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Fire 🔥 Roasted Tomato 🍅 and Chicken Ramen 🍜
https://redd.it/1hud575
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24 hour marinade. Jam town
https://redd.it/1hu904z
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Bowl #133 and last bowl of 2024: Iekei tonkotsu-shoyu at IEKEI TOKYO Odoya in Akihabara
https://redd.it/1htwynr
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