My first attempt at Tantanmen Ramen
https://redd.it/1ipe6f9
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Spicy, soy sauce, and salt ramen
https://redd.it/1ip8gm1
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simple bowl of spicy miso ramen
https://redd.it/1ip026g
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Fresh 100% Quality (Frozen) Ramen?!
https://redd.it/1ioy2kq
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Pork Belly Ramen I made a while back
https://redd.it/1iow463
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Shoyu Wontonmen (1.5mm noodle test bowl)
https://redd.it/1iotysa
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A great food in Shibuya at this seazonn 😋
https://redd.it/1ioqh99
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Homemade chicken miso ramen!
https://redd.it/1iokb93
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A friend recommended Ramen Kaminari (Tokyo Station Branch) to me, and now I'm a big fan of their delicious, thick, handmade noodles and incredibly flavorful yet simple and meaty broth. (Best Bowl of ramen in my life) 😍🍜🤤
https://redd.it/1ioaf3o
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Dashi + Tare + Broth or Tare + Broth (w/Dashi elements)?
Ok so I'm a Ramen_Lord disciple, and I dabble in the YouTubes and Googles as well of course. My first Ramen was Joshua Weissmans (sp?) and since then I have made a handful of different Tares, Broths, and meats and toppings from across the ramenverse. I'm always exploring, experimenting and sharpening.
When reading ramen Lords book it seems like he doesn't really do a Dashi? Am I interpreting this correctly?
"Dashi can be added to soup, but I find that it’s easier to add the ingredients used in dashi to soup directly." He says he adds these elements to the end of the cook. So In some recipes you make a dashi..... which is similar to a tare without the soy, sugar, salt - but is kombu, niboshi, katsoboshi etc.... and you make a Tare and you combine these with the broth.
In Ramen_Lords description it sounds like he prefers to add some combo of the dashi elements to his broth. So Tare + Broth (with dashi elements).
What would a traditional Tare, Dashi, Broth Ratio look like though? Can you ever have too much Umami/Ocean? If I make a Tare and Dashi are they equal parts typically?
In general what are peoples thoughts on Dashi Vs. Dashi elements?
https://redd.it/1io5nf7
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How to Store Shoyu Tare?
I finally made Shoyu Ramen from scratch. I made a big batch and was able to freeze the extra Chashu and broth. I figured for the Tare I could put it in an ice cube tray and freeze it. Nope. Too salty to freeze!
So I guess I’m just going to put it in a ball jar and back in the freezer. As long as it’s at low temp it should store and not grow bacteria, also being that salty should slow bacterial growth I think. So it should be okay that it doesn’t freeze ever? That’s my thought process at least.
So how do you freeze extra Tare? Or do you not?
https://redd.it/1int48k
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Michelin star ramen in Tokyo…
https://redd.it/1ipa7bb
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Mild shio clam broth ramen and wagyu & angus beef shoyu ramen at Konjiki Ramen in Toronto
https://redd.it/1ip6b1u
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My best tasting so far. Not traditional at all. This recipe is influenced by a Malaysian broth, "penang hokkien prawn mee", without the seasonings because I used a shoyu tare. I boiled pork bones for a few hours, removed bones, added fried shrimp heads and dried peppers and boiled for another hour.
https://redd.it/1ip23mt
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“Delicious bowl of ramen! 🍜🔥”
https://redd.it/1ip1218
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Real ramen first timer. So good, not that hard
https://redd.it/1iovs21
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Indomie Ramen that I spiced up
https://redd.it/1iosk9c
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First attempt at Ramen, Shio style
https://redd.it/1iolxtu
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5 incredible bowls of ramen I had in Japan
https://redd.it/1ioiz1r
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Don’t sleep on Trader Joe’s pork belly!
https://redd.it/1io8trk
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