Joining in the post-Thanksgiving Ramen
https://redd.it/1h67p6x
@r_ramen
some bowls from the last month
https://redd.it/1h660m0
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Shio(Salt)-ramen with extremely clear soup ,“Yosuko-meimon” Osaka Japan
https://redd.it/1h5rcnv
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Shio(Salt)-ramen with slow-cooked chicken broth ,in Kyoto Japan
https://redd.it/1h5nn98
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Ramen topper from Costco. Pretty good, fish cakes are a little sweet.
https://redd.it/1h55deq
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I made a great stock from chicken carcass (nothing more added) and I have some pork neck bones I could use. With one or both of these ingredients how would you recommend I best use them for Intermediate effort ramen soup?
I'm good on the toppings and noodles, just wondering what to do with the broth(s) to make as impressive a ramen as I can in, say, a single day. Are these broths going to be good enough to go in with a tare and convince me it was made at a shop?
https://redd.it/1h55ecp
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Spicy miso pork ramen with fish cake and eggs. Spicy level 15 out of 20 being hottest.
https://redd.it/1h50g0f
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Had a bad day but ramen was the cure
https://redd.it/1h4y4cr
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3 days of work, 5mn and it disappeared
https://redd.it/1h4tpx2
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Making ramen has been my new obsession recently
https://redd.it/1h4tiph
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So how sacrilegious would it be if I put heavy cream in my homemade tonkotsu broth?
I’ve had the pleasure of tasting several tonkotsu ramen bowls on my trip to Japan, and frankly, it’s about the dang tastiest thing I’ve ever had. I don’t know how they do it, but it tastes as rich as liquid butter. There have been many days I have drifted off into space dreaming about it since returning home.
Naturally, I have tried to no avail to recreate this in my home in the U.S., and it just doesn’t even hold a candle. I’ve boiled the pig trotters, neck bones, etc etc for 12 hours-the whole shebang, and it’s just not it. While it has lots of collagen, it lacks that thick, creamy richness that’s so characteristic of tonkotsu broth.
Recently, I made a creamy chicken soup (using a dash of cream) and couldn’t help but notice the consistency was more for what I was going for with my ramen. Which leads me to the question: would it be absolutely insane for me to add a dash of heavy cream to my homemade tonkotsu broth? Would Japanese chefs be as offended as when you tell an Italian you added cream to your Alfredo sauce? I’m trying to figure this out here!
https://redd.it/1h4hsbt
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Shoyu-ramen ,chicken soup ,at “Zagin” in Osaka Japan
https://redd.it/1h68be8
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Nothing crazy impressive, but I'm finally starting to nail down my soy eggs.
https://redd.it/1h63fvb
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Finally find so authentic JP ramen in my city
https://redd.it/1h614u8
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Fat to lean ratio for Tonkotsu broth?
https://redd.it/1h5oms7
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Leftover Thanksgiving Turkey Ramen Challenge cap. 2
https://redd.it/1h5er5x
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Tonkotsu ramen and chicken karaage from Bowl Izakaya in Loveland, CO. Tasty on a cool evening.
https://redd.it/1h5azkk
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Made some cheat chashu from chicken breasts
https://redd.it/1h584k7
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Leftover Thanksgiving turkey broth and homemade noodles
https://redd.it/1h4y6pf
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Tori paitan from Kawae in Minneapolis. $18. More chicken than ramen. Good not great. Won’t go back. 🤷♂️
https://redd.it/1h4vqtc
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Rib-eye ramen. Yay or no go?
https://redd.it/1h4tz02
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Big batch of ramen, do I keep noodles separate?
I've been on a ramen noodle kick and make a batch that lasts many 3 to 5 days. I've been putting ramen noodles at the end of cooking and the next day it's ok but not great. Should I just keep them separate? Is there a better noodle to get that doesn't need to be boiled? I've been buying the blue label one from Jewel.. can't remember the name. Would an Asian grocery be better with cold noodles that just need a little heat?
https://redd.it/1h4e8h2
@r_ramen
