Tori chintan w duck breast
https://redd.it/1emuruy
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Blackened stake and breakfast ramen. My first attempt at either!
https://redd.it/1emfs9j
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Today’s hustle deserves a ramen hug
https://redd.it/1emddzn
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Susuru_Susuran, Nara, Japan
https://redd.it/1em4i37
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“Restaurant style” Shoyu Tonkotsu
https://redd.it/1em1umg
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How to cook samyang and make it less spicy
According to the instruction you will leave or remove 8 spoon however whenever i do that it turned out watery how will i cook it the way it look like in picture also how do i make it less spicy?
https://redd.it/1elyyc3
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How to make silverlake broth?
Looking for the recipe on how to make the (spicy) creamy port broth like for the Blaze ramen from Silverlake. Love that it’s actually “creamy” and not just greasy
https://redd.it/1elx2nr
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Tonkotsu Ramen, Mugen Ramen Namba, Osaka, Japan 2023/Oct/5
https://redd.it/1elmxg3
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Jinya Ramen Seasoned Egg
Just tried Jinya in Atlanta for the first time a few weeks ago and I'm obsessed with their seasoned eggs! I begged the waitress and a cook for the recipe and I got a very basic reply of soy sauce, mirin, garlic, and chives. I tried making some at home but I have to be doing something wrong because mine taste only of soy sauce. Does anyone know how to make their ramen eggs? I just can't tell if it's the recipe I got online with what ingredients they told me or if I'm doing something wrong making a few eggs for myself versus a huge batch that they make. Any advice would be very much appreciated!!
https://redd.it/1elhhu6
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most probably consider traditional as to my taste liking. So wasn't truly a "black oil". A deep brown color. Seemed perfect in my soup.
video
https://preview.redd.it/x1a278dyczgd1.jpg?width=3743&format=pjpg&auto=webp&s=8368a1034d01caf3540125180ccb31d584ebc79b
https://redd.it/1el95ze
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Delicious Michelin Ramen in Tokyo
https://redd.it/1el95e7
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Where’s the Ramen?
I need some recommendations for great ramen spots in SoCal. I’m looking for shoyu tonkotsu ramen. Restaurant name and city please.
https://redd.it/1el5yc3
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Shoyu Ramen with Niboshi, Nagago Tokyo
https://redd.it/1emyy8q
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Black streak in my indomie?
https://redd.it/1emhf5k
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The good stuff! Perfect eggs! Pork shoulder hidden under..
https://redd.it/1emgfky
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Help! Identifying type of Ramen
https://redd.it/1emdcts
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Tsukemen, Ramen Akimoto, Yorba Linda, CA
https://redd.it/1em0q1r
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Help, recipe for tonkotsu ramen
Recently I went a local restaurant and tried tonkotsu ramen.
I'd like to try and make it at home. Whats the best recipe to follow?
https://redd.it/1elz3se
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Took a Shin Ramyun break kayaking earlier today. Gourmet ramen with extra rain seasoning.
https://redd.it/1elwqms
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Favorite brand, and Favorite toppings
https://redd.it/1elhzt5
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What's your go to easy broth?
I love making a bowl using leftovers as toppings, but then I don't have a broth. I'll use just Better than Bouillon maybe adding some miso/butter/chili oil, but just getting a little bored of it and looking to change it up but still be easy and versatile to go with a variety of leftovers.
https://redd.it/1elldqw
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Kindenmaru Shibuya Citrus Shio
https://redd.it/1eldgu1
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Tonkotsu Ramen with Low-Hydration Noodles (37%)
Greetings.
I've made ramen noodles before in the 40-ish or higher range without too much attention to the actual hydration levels. Yesterday, I decided to drop down and try some in the low-hydration range and decided to start at 37% measured accurately by weight with a calibrated scale. It wasn't as difficult as I feared, but I do have a repository of skills from making A LOT of other noodles of various kinds to draw upon.
Although TBH, I was a bit intimidated and frustrated at first with the dry crumbly mess that was my "dough" after mixing the ingredients. I hand combined them on my counter and "kneaded them a bit" rather than using a mixer.
I decided to make tonkotsu from scratch to marry with the noodles along with making chashu, ajitsuke, and mayu. I'm very happy with the outcome with will definitely be doing a lot more.
For sheeting the dough, I use an attachment for my Kitchenaid Professional stand mixer.
I cut my noodles with an olllld (20+yrs) Imperia SP150 machine and spaghetti cutter that has an electric motor. The old SP150 is 100% stainless steel with no plastic anywhere including inside where there's a lack of plastic bushings, etc. that most have nowadays. Even the arm that holds the motor on is metal. (Ok fine.... The motor housing itself has a plastic shell.) I prefer this old Imperia spaghetti cutter best over all others because it actually cuts round noodles and is all steel. Most modern cutters do not. They cut square noodles because it's easier to machine square grooves vs round grooves into the cutting wheels. Technically a square noodle isn't spaghetti but rather tonnarelli or alla Chitarra. However, most people don't pay attention to that detail. And of course ramen should be mostly round as well.
On my rollers, Setting#5 gets it to just the right thickness for my spaghetti cutter, which I believe is 2mm. However, I roll it down to #4 which results in not only a slightly thinner noodle for my liking but results in a noodle that isn't evenly perfectly round causing it to curl and twist a bit when it cooks. I'm guessing it's 1.7-1.8mm
Next, I'm going to try 34-35% hydration.
Thanks to u/Ramen_Lord for contributing so much to this excellent subreddit and his collaboration with the SeriousEats team. And thanks to the SeriousEats team as well. Used a lot of details from both sources and many others in putting this together.
Some additional details below for any interested.
Noodles:
* Bread flour @ 12.7%
* Added vital wheat gluten
* Used Kansui Type 3 from Ramen Supply Company
* Vacuum sealed in bags to hydrate for 4hrs @ room temp
* Rough shaped into a sheet before putting in bag. Then worked it a little more before sealing. Then used pasta rolling pin to slide over plastic bag to thin out and make more even while under pressure.
* Sheeted 5-6 times through rollers
Tonkotsu Broth:
* Trotters (only) par-boiled for 5min, cleaned, and then pressure cooked for 4hrs. (equivalent to 12hrs boiling stove top)
* Put in a pot on stove to simmer an hour to add aromatics and others flavors plus emulsify broth
* Umami, spices and aromatics added on stove top: back fat, leeks, green onion, yellow onion, MSG, mirin, white miso paste, ground white pepper corns, salt, garlic, ginger
* Strained first with colander then second pass through fine mesh sieve
Chashu:
* Fairly traditional teriyaki type marinade
* Rolled, tied, and sous vide @ 140F for 6hrs
* Cut then charred with kitchen torch when done
* Eggs added to bag with pork belly after soft boiled and peeled to make ajitsuke
* Tried leaving the lining pf the pork belly on to retain moisture but will remove it next time. I didn't appreciate the texture and slight flavor
Mayu:
* This was my second attempt at mayu and unlike last time worked out well
* Started off with canola oil and then added toasted sesame oil after
* Further pulverized the gritty garlic bits with immersion blender
* Used a spoon to manually remove some of the grit from the bottom but not all
* I purposely added more sesame oil than
does anybody know how much calories are in a 大ラーメン at mita honten?
https://redd.it/1el7qea
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Top ramen in cheesey broth with chili oil
https://redd.it/1el3nbc
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