I'm running out of menma and I can't find it where I live (this one came from Japan in my luggage)
https://redd.it/1ctq7zr
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Grocery Outlet Buldak, I settled on 2.
https://redd.it/1ctgkef
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How do you heat the ramen eggs before putting them in your ramen?
Title
https://redd.it/1ct89ct
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So upset my stomach is weak
https://redd.it/1ct36eg
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Wild boar bones broth chintan shouyu
https://redd.it/1csyiav
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Bulramen vs Buldak Carbonara
https://redd.it/1csqzfo
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Yesterday's ramen
https://preview.redd.it/d8l7ryt7ul0d1.jpg?width=3024&format=pjpg&auto=webp&s=11f500df1a5bcfd7b09816b88b67098a593c6a91
Braised Brisket
High Gluten noodles
ajitama
Cow Bones Chintan
negi oil
sake shio tare
So, this is an expermiental recipe, on it's first try.
for the noodles, in a kilogram of flour, I replaced 10% for semolin and 1,5% for gluten, I also lowered the SC to 1,2 . I think I had better mouthfeel results If I had used 10% of rice flour too. 38% hydration as it's the most I can make with this machine.
rested for 48 hrs before being cut into noodles. pressed into a ball and dusted with corn flower (polenta) then rested again for 48 hrs (all rest times done in airtight container at 5º Celcius.
the chintan was mostly cow femur bones cooked to death and back in a pressure cooker (2 hours under pressure). no aromatics.
they were left in cold water and boiled to remove scum, then cooked and the resulting broth was clarified using the defreezing method. used around 5kg bones for 6kg water.
for the topping I seared a good crust into the thin part of a brisket (tapa de asado here) and braised it for 1,5 hours in the pressure cooker. here I aded enough broth to partially cover the meat cut and then some negui whites and greens for an aromatic base. the resulting golden color broth was mixed with 2 liters of the clarified bone chintan, effectively making a 4:1 ratio (2l bone brooth, 500 ml brasing liquid). it aded a certain warmth and meaty flavour to the broth along a golden hue. I'm kind of pleased with it.
next time I will sear the individual cut to give it more omph.
for the negui topping I used the lower part of the onion, where the white and green meet.
ajitama and negi oil.
https://redd.it/1cso0i2
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Funchoza with vegetables and mussels
https://preview.redd.it/zvwh7fhkvl0d1.jpg?width=736&format=pjpg&auto=webp&s=24626e0023410a908024807581651af36c8e3060
https://redd.it/1csn7jy
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Need help - Tare
I have made plenty of shoyu tare. The problem is I am not sure the threshold for what peak umami should taste like. Moreover how salty tare should be. So is my method correct?
The ingredients I use follows as 550 ml light soy sauce, 90ml dark soy sauce, 110 ml sake, 110 ml mirin, 1 liter water, 45 grams niboshi, 50 grams katsuobushi, 15 grams kombu, 10 grams shiitake mushrooms, half bulb garlic, few slices of ginger, 12 grams salt, and 5 grams sugar.
Overnight on counter goes the Kombu, water, niboshi, shiitake, and katsuobushi.
The following day heat mirin and sake over med heat to remove alcohol. Add dashi ingredients. Heat contents to below a simmer just steaming.
Remove Kombu and shiitake . Stir in all the soy sauce, ginger, and garlic. Cook for 40 minutes at low heat under a simmer.
Remove from heat and allow to cool. Add salt, sugar, and 1/2 tbsp msg.
Any advice would really help. : )
https://redd.it/1csdflr
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Karaage Miso at Takumi, Düsseldorf
https://redd.it/1cs8pux
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Your are so Noodleful to me.. aka, the Ramen Noodle Song.
So, the other day, I was boiling water for my..you guessed it.. ramen noodles. I thought to myself, “you are so noodleful to me”, (my wife thinks I have lost my mind…maybe she’s right). Anyways, i tried creating this. I should have changed “eternally”, to “internally” . If i can just get one thumbs up, or at least tell what they think of it. Here is the link for youtube https://youtu.be/gj5tldCzIn4
https://redd.it/1crykvv
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Spicy sesame ramen with grilled steak.
https://redd.it/1crwv4d
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Truffle and porchetta Sapporo miso ramen (The way of ramen style)
https://redd.it/1ctmpq2
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Ramen at Snooup, Kagoshima
https://redd.it/1ctdine
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I ate Hakata ramen at Hakata Issou in Fukuoka
https://redd.it/1ct4788
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Tantanmen broth with pulled pork
https://redd.it/1ct0qvx
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Asparagus ramen with onsen egg
https://redd.it/1csqbwm
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Jiro style tsukemen at Butaboshi
https://redd.it/1csjwhp
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Veggie Goma with fried Tofu
https://redd.it/1csf79d
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How to keep steam in chopstick hole bowls?
Normally you'd use like a plate or lid, and if using an instant with a bowl, the flap. Give time for noodles or add-ins, but maintain heat.
But like how do you do that with these kind of bowls?
The two ideas I had come up with were, silicone/rubber plugs or actually filling the holes with clay or another food safe material.
I've seen it mentioned that rice would be a better use for these bowls. It's not like I don't have other bowls to use for ramen. I was just genuinely curious if anyone else might have any other suggestions or advice.
https://redd.it/1cscsnx
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The broth so spent my resources . Can I use several ramen packets from the instant stuff and sprinkle some chili crisp for an exceptable 1st time ramener ? #flair
https://redd.it/1cs6hrw
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Vegan Tonkatsu Ramen with baked and breaded tofu
https://redd.it/1crx2a7
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