Brisket Ramen, sorry for the bad picture. I forgot to take a picture before I stirred it.
https://redd.it/1an8unm
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How do I avoid getting diarrhea and cramps after eating ramen?
Half of the times I eat ramen I end up in the washroom the next day or even some hours after, with very bad cramps and diarrhea, even though I usually order standard, non-spicy ramen, in very busy, not shady ramen shops. That seems to only happen with ramen, not other types of dishes. Does that happen frequently with anyone else here? it's a 50/50 in my case. Should I try to eat something spongy before or after to soak in the broth, like I would eat a piece of bread along with a soup? What are the common intolerances people have with ramen ingredients?
https://redd.it/1an4i52
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Understanding the differences in common ramen styles (miso, shoyu, shio etc)
It seems in my area, the most common ramen style is tonkotsu, which is easy to understand because it literally means pork bone, and usually has a thick, fatty, usually pale white broth with a strong pork flavor.
So if I get a shoyu ramen, I understand that it's soy sauce based, but what else is in the broth? Is it tonkotsu broth with soy sauce added? Or is it chicken broth based? A quick Google search gave me vague answers. Obviously there's something else in the soup besides soy sauce, since that sounds like it would taste terrible if it was just soy sauce.
Same goes with shio and miso ramen. Or does it depend on the restaurant?
https://redd.it/1amwwrm
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My tantanmen ramen is looking at me funny
https://redd.it/1ampoo8
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Very Spicy habanero pork broth ramen!
https://redd.it/1amlj9y
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Our local ramen chef was nominated for a James Beard award. The food is always fantastic
https://redd.it/1am5mvm
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Shin black ramen with green onions, mushrooms, and a soft boiled egg
https://redd.it/1alzrf9
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Handmade Ramen Noodles (No Machine) for Wednesday Morning Breakfast
I've been working on some handmade noodles so I can make ramen the way I like em! I used a rolling pin and knife, and I like em thicc so I cut them that way. \~27.7% Hydration Egg noodles alkalized with baked baking soda (Na2CO3). The assembly is a daily driver, something I can whip up for breakfast before commute. Stock is a pack of katsuo dashi powder, a pack of niboshi dashi powder, tsuyu for tare, butter for seasoning oil. Ham, menma and nori are also store bought.
I wanna eventually work towards a niboshi stock- had some amazing ones are Ramen Nagi in Shinjuku last I was there and that's all I can think about! I'm Cantonese-Hokkien so I wanna try roping in our dried sole fish together with katsuobushi and niboshi to form the stock. Not sure if I want to simmer or use a rolling boil.
https://preview.redd.it/0ya4f23ifdhc1.jpg?width=2048&format=pjpg&auto=webp&s=062ba3efee774d3ac64e44ced4cb4d687d38739c
https://redd.it/1alx0sl
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Should i season my chashu?
Hello, i am wondering if i should salt my chashu at all or if the shoyu does all the work, this kind of sounds like a dumb question but i am genuinely confused… I was planning on dry brining the pork belly (before rolling, like all over) with flor de sal and some shichimi togarashi, but i need some opinions if i should go forward with this or if it will be too salty
https://redd.it/1algod2
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What’s this? Trying to replicate dish at home
https://redd.it/1allg8t
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Beef Ramen with Green Salsa & a Soft boiled Egg on top.
https://redd.it/1an57nf
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Tip on chashu
Hi,
Last time i was making tonkotsu ramen i didn't succeed in slicing pork as thin as i wanted it to be. Now i stumbled upon video on YT saying that it should be cold when slicing. That its best to make it the day before and rest it in the fridge overnight. I'm making ramen tomorrow so i obviously wont rest it in the fridge overnight and i doubt it will be very cold since i have to cook it for about 2 hours. Do you have some advice how to get thinner slices. Also, do you suggest finishing it in the pan or in the oven? Last time i cooked it in water with sliced onions, garlic and ginger for about 1 and a half hour, saved some water and then in soy/mirin/sugar/water for another 45 min and it was delicious. Care to share some tips on how to improve my chashu?
Thanks.
https://redd.it/1amytw1
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This looks so amazing that I can't even express.
https://redd.it/1amtmzn
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Kimchi and Korean Ramyeon, they make dinner superb.
https://redd.it/1ammkmx
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how to make ramen?
I have no idea, and I was thinking about making my self ramen for the first time, and eating ramen for the first time. Any advice so I wont fuck my first experience?
https://redd.it/1amiq0s
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My wife's Shoyu, Charlotte, NC
https://redd.it/1am7m61
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My first try making not-instant ramen and I had so much fun! Can’t wait to try making different types.
https://redd.it/1alzbn2
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Homemade ramen (veg broth + gochujang + pork belly)
https://redd.it/1alu1wo
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Foreign student’s comment leads to Japan’s favorite tonkotsu ramen being added to school lunch menu
https://soranews24.com/2024/02/08/foreign-students-comment-leads-to-japans-favorite-tonkotsu-ramen-being-added-to-school-lunch-menu/
https://redd.it/1aloilz
@r_ramen
