Your best ramen book?
I already have "Let's make ramen" which I absolutely love but sometimes you want something new!
Any recommendations?
https://redd.it/1grzjc2
@r_ramen
Anyone know what this pink stuff is?
https://redd.it/1grn0qa
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Miso ramen in Santiago, Chile
https://redd.it/1grkcuo
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3 month Tokyo ramen part 2
https://redd.it/1gnc1hi
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Shirodashi pork belly ramen
https://redd.it/1gn91fq
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Kitakata (Koriyama) style ramen
https://redd.it/1gmxyz9
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Pork Chashu Ramen from Gin & Sake, Bridgend
https://redd.it/1gmts2e
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Same Shio Duck. Just more toppings. Can’t get enough.
https://redd.it/1gs6693
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Miso ramen but I messed up the eggs
https://redd.it/1grnvum
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Instant ramen noodles with corn, Jammy eggs, simmered beef onions
https://redd.it/1grlcf7
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My go at making healthy ramen
https://redd.it/1grba4g
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Ramen with back fat could looks like vomit, yet it taste heavenly
https://redd.it/1gnc2ls
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3 month Tokyo ramen part 1
https://redd.it/1gnbxmf
@r_ramen
Kobe beef ramen at Yazawa (in Kobe)
https://redd.it/1gn8j8f
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Homemade tori paitan using friend raised chicken
https://redd.it/1gmy8n3
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Should my Ajitama marinade be penetrating through to the yolk?
I usually prepare a pretty standard marinade and I boil it and let it sit before I submerge my soft-boiled eggs in it. But it seems like my marinade never penetrates through the egg at all. Every time I have it at a restaurant it seems like the marinade is throughout the yolk as well. Is this normal?
https://redd.it/1gmurec
@r_ramen
