Smoked Chicken Paitan (Alabama BBQ style)
https://redd.it/1fw50g4
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"This is the ramen I ate when I went to Taiwan. Which one do you like the most?" (Part 2)
https://redd.it/1fw1frz
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Ramen to cure jet lag - Ramen Takahashi Ginza
https://redd.it/1fvz89h
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My throw together at lunch ramen for a Friday working from home
https://redd.it/1fvxb9z
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The 10 Best Ramen Spots In America 2024 - The Infatuation
https://www.theinfatuation.com/all/guides/best-ramen-america?utm_campaign=reddit&utm_medium=affiliate&utm_source=reddit
https://redd.it/1fvh43c
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Shrimp 🍤 and Roasted Tomato 🍅 Ramen 🍜
https://redd.it/1fvcdgp
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One of my favorite Ramen restaurants in my local area in Japan. Tsukemen and Shoyu
https://redd.it/1fuzyhr
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Shio Ramen with Duck Breast from Aya in Kennedy Town, Hong Kong
https://redd.it/1fuh6tn
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Tori Paitan Ramen - homemade
https://preview.redd.it/05zou1rqgasd1.jpg?width=3024&format=pjpg&auto=webp&s=5578dc675bb57be69adaf4a1872771e3e0c8fc54
After two days of slaving around the stove I present you the final product:
Tori Paitan Ramen (Ramen Lord's recipe), miso tare (didn't have all the dried fish for his tare recipe), kansui noodles (store bought), homemade chashu (came out great), homemade onion garlic ginger aroma oil (delicious), bok choy (a little stringy, I think the one I got was too big), spring onion, pleurotus mushroom (sautéed with a little mirin and soy sauce) and ajitama egg.
Edit: inserted the picture...
https://redd.it/1fu9x2c
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Ramen to cure jet lag - Ramen Takahashi Ginza
https://redd.it/1fvz89h
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How do you prepare the broth to your ramen, or which one do you buy (if buyable)?
https://redd.it/1fvh1xd
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Makeshift noodles from instant ramen.
https://redd.it/1fveeso
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Tonkotsu ramen in Rotterdam
https://redd.it/1fvbv72
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Can miso Ramen be this white?
https://redd.it/1fubtru
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CHIMKEN
I have 4lbs of chicken feet and 2lbs whole chicken. I haven't tried making ramen broth but how do I make these chimkens into yummy broth
https://redd.it/1fu8p4m
@r_ramen
Cooking time question
Got hired by a Restaurant to add my ramen to their menu, i used to have a Yattai and the Tonkotsu i served was a 18 hours on a big pot (50 lts aprox), now they ask me to do it in a big pressure cooker so they can save cooking gas (is expensive here)
My question is, how many hours in the pressure cooker are equivalent to the 15-18 hours in a normal pot?
Thanks in advance
https://redd.it/1fu4ms1
@r_ramen
