Prawn tempura Katsu ramen😋
https://redd.it/1cuj6xy
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First time making fancy ramen 💕
https://redd.it/1cuhfaa
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Trying after watching Babish
https://redd.it/1cuf9sh
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Brisket and toppings all the way 🍜
https://redd.it/1cu7pbg
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Cultural Crossover - opinions?
https://redd.it/1ctzw84
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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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Tanpopo Ramen w/ Extra Chashu, Auckland NZ
https://redd.it/1cup9f2
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Ren's Ramen in Wheaton Maryland.
https://redd.it/1cuaeu5
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Shoyu Ramen with duck broth (Onodera, Tokyo)
https://redd.it/1cu83mi
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My First homemade Frozen ramen
https://redd.it/1cu13kv
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Made budget ramen. The eggs i accidentally let crack performed better than the one that didn’t
https://redd.it/1ctvjej
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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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