Ramen thread

Hakata Tonkotsu

Did you make this? How hard is it to make the meat for this stuff?
Eggs look a little underdone.
Noodles look great though.
What kind of broth is that bro?

Can you give me any tips? I'm trying to learn to make my own.

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>eggs under
Theyre supposed to be under
not him just telling you
see

These are restaurant ramens aren't they?
Like pic related.

It looks too under though.
justonecookbook.com/ramen-egg/
This is under, but still cooked.

they look perfect, and they can even be less
you can put a raw yolk if you want, its ramen, its only wrong if it sucks

where my rameniacs at

I've never had a good bagged ramen

Get on and my level plebs.
Enough of these instant noodles and lets post bowls of ramen.

>that cup
>that table
I've been to that same place in little tokyo.

Someone post the ramen infographic please. I don't got it on my computer.

Is that the one with the powdered milk? Pretty good as far as I remember.

brown liquid is never a good color/texture for food.

It’s from a restaurant. Eggs are fine. They all look like that in Fukuoka and it’s called nitamago. Broth is tonkotsu (pork bone).

pork fat is fucking bad for you. tastes good in soup but in general, lard is to be avoided.

mexicans use a ton of lard and crisco in their food. they're also the fattest of the amerishits

so you don't like beef stew then.
basically all meat-based soups will be brown. unless you mix in tomato.

>brown liquid is never a good color/texture for food.
You have never had curry ramen then.

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>chopsticks
fucking weebs

Powdered coconut milk

that looks horrible

youtu.be/giFJwNetpPA
I've made my home made stuff from these videos.

Man making the noodles seems like a pretty long process.
Although I was hoping more of a guide for broth.

He's got other vids for that.
Broth is just broth though. Boil down bones, add soy mirin sake and a bit of fish sauce

It's Manpuku, in Chatswood, Sydney.

Stop, kitty!

What about curry broth? It's just water, and curry powder right?

Yum yum gimmie some

Or dat Aka Tonkotsu

That pork looks great.

All the recipes I find call for making the noodles separately from the miso. I'm still a beginner - is it possible to make the miso broth and then cook the noodles in that? It would save a pot and a bit of hassle.

If you wanna create mustard gas sure

There'd be starch from the noodles. If you're using fresh noodles they cook a lot faster than store dried ones

1. make pork broth
2. make dashi
3. make tare
4. cook noodles in water and drain them
5. mix / put in bowl

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Do people even like bamboo shots?

depend on people. western people dont like its
food texture?

What's the best seafood to put in ramen? I see it with salmon the most, but part of me thinks that tiny shrimp might be better.

It's revolting.

hokkaido some shop serve salmon ramen,but tokyo my town i dont see it .i like gomoku-ramen.

I like eating them kinda. They are okay.

Nigger that looks like some bullshit.
Btw when I use these (1/4th) that’s just the amount of liquid you use in comparison to the whole thing (1/1)

Take the 20 cent ramens or cup ramen(50 cent)
Make a broth of chicken broth (half)
Honey (couple drizzles)
Ponzu or soy sauce (1/8th-1/6th)
Banana pepper juice (1/8th-1/6th)
Ginger/sesame sauce (1/8th-1/12th)
Water(optional)(1/8th-1/16th)
Dry spices to add to broth :
Chili powder
Garlic (crushed/fresh/ground)
Black pepper
Lemon(fresh or seasoning)
Cayenne
Paprika
Also optional but I always do it now
(Add cooked onion and chives into the sauce)
(Cook the broth to a nice heating point where you can leave the ramen to cook in it, use some of it to cook the ramen, and while it’s doing that add about 2 tablespoons of oil, maybe a little less to your remaining broth. Cook on med-high/high with the oil based sauce and add your sausage/meat and chives and onions. After it’s been cooked thoroughly, strain some of the ramen broth and add the oil based broth (10-20%) to the ramen it’s self and drain the rest or keep it. Garnish with banana peppers on top.

the ones I've tried had a very strong "plasticky" taste to them, maybe it was just the brand?

I make a curry stew, so onions garlic, curry roux then water it down with chicken stock and add noodles.

I usually make Udon for the straight up stew though

looked so good i forgot to take a pic first

Is there any specific order you should eat the shit in ramen? I know places get mad if you eat sushi wrong.

What are those biscuit looking things with the spiral pattern?

It's a fish cake called naruto

Ramn looks great as fuck.
What kind of broth is that?

>Take the 20 cent ramens or cup ramen(50 cent)
I can't stand processed ramen noodles.
They taste like shit and nothing like real ramen.

Samyung spicy stir fry

rich pepper pork broth with pork belly, bamboo shoots, woodear, mustard greens, red ginger, green onion, black garlic “oil” & an egg

Sounds pretty good.
I'm a pretty basic person. I eat a lot of simple things. Like Cheese pizza.
But for some reason, ramen brings out a different part of me that loves everything inside of ramen.
Except ginger.

Chef where I work let me take home some of our ramen broth after I told him I bought ramen for $8 at a local Korean joint and it was 99 cent ramen with an egg. Made this. Was nice.

Looks Simple and Clean.
I like it.

Don't eat cat

The noodles are usually cooked in an alkaline water, then the dish is assembled by putting all the ingredients together into a bowl. The noodle water causes the noodle to retain a texture and flavor specific to ramen.
You can cook the noodles in the broth but it will not taste the same.

No, there is not. You might try the broth first if you are in a restaurant but don’t have to.

Is this shoyu ramen?

I'm not sure what you describe it as, the broth is made from cooking pork belly with soy sauce, fish sauce, miso paste and a bit of onion I think? I haven't made it myself personally just handled it and ate a ton of it.

Kek

?

These are vegan shio ramens I made.

This one's tonkotsu.

Two tonkotsu aka miso, vegan shio and a beef shoyu.

Ah, the image is too big. Sorry.

Does anyone have a sort of guide or something for making your own ramen? I'm planning on making some tonight is all, I've got the noodles, miso paste and frozen veges. It'll be meatless since I haven't got any prepared. Should I just throw those all together and boil it until it's ready? I might actual poach an egg in with it.

There's lots of guides. I recommend you check out justonecookbook.com for anything japanese. Also, here's an important blog post by some homoboy from reddit, which poorly explains tare, the true key to good ramen: ramenchemistry.com/blog/2015/1/23/ramen-1013-tare

Essentialy, ramen is three things: noodles (the eponymous ramen, from the chinese lomein), stock (chicken bone, vegetable or pork bone based typically), and tare (that's your salt).

Thanks mate.

I went to a shitty ramen shop the other day that coat $15 for a bowl of kyushu black. It came with one piece of pork and spring onions. It was shit. They charged extra for literally every topping. I couldnt believe it and i wish i didnt go.

Hokkaido style miso ramen but I forgot to add corn to make it truly authentic. That white slab is butter.

Scampi, because there are nice assortment of seafood to chew on while sipping the broth

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Thats a lot of butter. From the hokkaido instant ramen i had in japan i thought it was terrible.

if this were a ylyl thread, i'd have lost it

2 minute noodles. call it ramen.

Not him, but I didn't think curry ramen needed stock? I've never really noticed the taste of meat at places.

What is with those noodles? Looks like wheat udon

idk, they were probably the best I've had though. tsukemen from rokurinsha in tokyo.

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>all that meat
You order extra?
Broth looks like its a little too greasy/fatty.

bump

Well, I'm talking about a normal basic bowl of ramen with noodles in soup. There are of course exceptions like curry ramen, tsukemen, tantanmen.

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Ban China.

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That meat looks fucking perfect.

>not eating the superior pho instead of filthy rice nigger ramen

fucking weebs, SEA food is infinitely better than weeb shit

Pho tastes like cleaning supplies and people only can tolerate it by adding other oils and dressings and shit. They don't even eat it in it's regular form.