Kanada-Ya, St Giles, London
https://redd.it/1fqrhh5
@r_ramen
Kara-age Raman (Yume Ramen Smith Haven Mall)
https://redd.it/1fqp0gd
@r_ramen
Tonkotsu - Laughing Buddha
https://redd.it/1fqb2t3
@r_ramen
Tried to make tonkotsu on my own
https://redd.it/1fqbwy3
@r_ramen
Made Aburasoba Ramen with Gyoza from scratch - Recipes included
https://redd.it/1fq6o77
@r_ramen
tonkotsu broth funk smell?
i’m making a tonkotsu broth using neck bones and pork trotters, everything was fresh bought from the market. but the pork trotters have this overpowering funk? it’s not a sour or rancid smell but a very very powerful raw smell. it’s somewhat dissipated from soaking and blanching, but after boiling for about an hour the smell still remains. on top of that my broth has taken on a yellow coloring instead of white but this could be because of the 2 knobs worth of ginger i added to the broth.
https://redd.it/1fpvzsi
@r_ramen
Anyone know why some of my Buldak noodles were grayish after boiling?
https://redd.it/1fpm4tv
@r_ramen
Documentary on noodle making
I was in a noodle shop (Katz the Soba place) in Sawtelle, Los Angeles a couple months ago and it was playing a really elegantly shot documentary of noodle making on loop. They interviewed someone that said (paraphrasing) he’s been making noddles for about 20 years and was close to perfecting the noodle, and if he got it right he’d try another noodle but it would take a lifetime to learn all the noodles of Japan.
I thought it was called ‘Masters of Noodles’ or something, but can’t find it. I don’t think it was the Chef’s Table thing, since that isn’t out yet. It also wasn’t the Calm: Noodles episode on AppleTV+.
Anyone know what show this could have been? The series looked interesting to watch.
https://redd.it/1fpl92c
@r_ramen
Chuka Soba Waka (Shinagawa)
https://redd.it/1fpeio0
@r_ramen
Checked out another ramen restaurant with some friends and had these amazing tonkotsu ramen (and ebi bao on the side). It was, as often, heaven on Earth!
https://redd.it/1fqvcvi
@r_ramen
Rate my Ramen - Miso Mazemen with chicken chashu
https://redd.it/1fqj59l
@r_ramen
My try at homemade Tonkatsu ramen with black garlic oil
https://redd.it/1fqc19q
@r_ramen
Rate my Ramen - Tonkotsu Miso Ramen
https://redd.it/1fq41pl
@r_ramen
Nom Nom Ramen in Philadelphia PA
https://redd.it/1fpxm3v
@r_ramen
Buldak ramen with spicy beef and egg yolk
https://redd.it/1fpu4lg
@r_ramen
Quick Ingredient Questions
I want to tackle making homemade ramen again for the first time in years. I've stocked my shelves with a ton of different ingredients from an Asian supermarket, but I want to grab a few things to enable me to make ramen as well.
I've done a ton of research over the years, but I have a few questions about particulars and the best places to look for certain things.
First off, the first recipe I want to tackle in Ramen Lord's PDF is the tori paitan and the tare calls for white wine and white soy sauce.
Regarding the white wine, what kind of wine would be the preference there? I have experience cooking with wine, but always feel like I have to nail down specifics rather than referring to red or white or etc.
As for white soy sauce, I'm mostly just curious what it even is. It's hard to find info about it on Google. I have usukuchi, koikuchi, and tamari stocked in my pantry but I have no idea what this mysterious white soy sauce is or where to even find it.
And lastly, I have kombu since the supermarket carries it, but I'd like to know if there's anywhere online I can order katsuobushi and niboshi without breaking the bank. Amazon wants an arm and a leg for both.
Also, not to be a gladhander or anything like that, but I want to thank you all for your posts over the years. I've had a passion for ramen since I was in high school and that interest is still going strong at 34 years old and seeing your posts and creations here always rekindles that desire to make my own stuff again.
https://redd.it/1fpmzrt
@r_ramen
