Penghui powder
Hi I am from europe and for some time i have been trying to create alkaline noodles. There are tons of recipes that use some kind of easy to find at local grocery shop ingredients but the original ones always mention using penghui powder. I know i can get it from the internet chineese stores but why are they not available here in the west? Is it banned due to health issues? If yes I can not find any article that would say that this powder i indeed harmful. Why is it such a hard thing to get?
https://redd.it/1gvwp4i
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Black Garlic Tonkotsu with Miso Braised Kakuni
https://redd.it/1gvfspo
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Plating up some Shoyu Ramen
https://redd.it/1gvejzd
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Spicy Garlic Tonkotsu - Daifuku, Chicago
https://redd.it/1gv6n95
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Your favorite frozen ramen to get at the Japanese stores?
I’m going to start keeping frozen ramens in my freezer for the nights I really don’t want to cook or do anything/hungover, what are your favorites you can get at Japanese markets and grocery stores? I’ve never really tried any frozen ramens you just unfreeze in a pan and get soup. I’d rather avoid the ones that aren’t good up front and get everyone’s favorite picks lol
https://redd.it/1gusd5s
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First ramen of the fall, Ichiran NYC. I had a bunch of points so I decided to treat myself (ended up ordering way more than I could eat, lol)
https://preview.redd.it/sirp5y53fs1e1.jpg?width=4032&format=pjpg&auto=webp&s=796d275a23872ecacf261bc1e1f7a42352f1666c
https://redd.it/1gup96i
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8 servings of Tonkotsu broth just waiting to be enjoyed.
https://redd.it/1gun8mn
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Finally tried Mensho ramen (Mesa AZ) and it was heavenly
https://redd.it/1gui4bp
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Want to learn how to cook good but simple pork belly to put in my ramen.
I had a go recently and it was ok but not great. I bought a strip of pork belly from the butcher and watched a bunch of videos on YouTube. Most were really elaborate ways which took so many steps and herbs, spices and other time consuming techniques. I found a kind of simple one that seemed to turn out really crispy and nice so tried it. The skin didn’t crisp up at all so I had to cut it off as it didn’t look very appealing. The rest of the meat was fine and I enjoyed it but it was nothing to call home about.
Does anyone know a good but no over simple way to prepare pork belly for ramen. Thanks x
https://redd.it/1gud02p
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Got my favorite instant ramen in pillow form 🥰
https://redd.it/1gtt7vr
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How to make this one or similar?
https://redd.it/1gvn6i0
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All the ramen I ate during a recent Osaka trip! (See comments for locations)
https://redd.it/1gvlenk
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Haneda Airport Food hits different.
https://redd.it/1gursr6
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Hosted a ramen night for all our friends
https://redd.it/1gulmm9
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Miso crab ramen from Ramen Nagomi in NJ
https://redd.it/1guiovb
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What is that white ball shaped in the middle? And what does it taste like.
https://redd.it/1guhhsc
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Spicy 🌶 Miso Ramen with Grilled 🦀 and 🌽
https://redd.it/1guc2ye
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Kabocha Squash Ramen Experiment Fail
This was one I did way back when I was playing around with the idea of making ramen revolving around mostly vegetables, not vegan nor vegetarian, but it did not quite hit the mark.
It was supposed to be a thick soup base of katsuodashi with kabocha squash, think of squash potage, and the accoutrements were assorted roasted vegetables. I should have used an intense miso tare instead of the shio tare I had as this did not have the right amount of umami I was expecting and the flavors did not meld so much. Just meh.
https://preview.redd.it/b7bm7ej36m1e1.jpg?width=2592&format=pjpg&auto=webp&s=e7943fa3c57730eb5c2df5eae5e0a05b2ed1ef60
https://preview.redd.it/iv3b2y856m1e1.jpg?width=2592&format=pjpg&auto=webp&s=32109b0e9a34c6a9ace501b10afb55a17014ec3f
https://redd.it/1gtzkh8
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Spicy miso, shoyu, shio from the same broth
https://redd.it/1gts40m
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