Ramen of the Day
Ramen of the Day
Out of context: Reply #8
- Started
- Last post
- 12 Responses
- Continuity11
Tirned out, I still had one portion of chintan broth left in the freezer, so I made myself Hachioji ramen.
Hachioji is similar to the stereotypical sort of Tokyo shoyu ramen in that it's a clear chintan broth (in my case, 2:1 pork to chicken) seasoned with a shoyu tare.
What sets it apart, though, is the absolutely copious amount of raw onion used to top the bowl. Often minced. Often puréed. Often a mix of both, which is what's on this bowl.
Aroma oil is onion-, garlic-, spring onion- and ginger-infused lard.
Yum.
- *Turned, ffs.Continuity
- Turnt.palimpsest
- Tirnt.Continuity
- I add an egg to my instant ramen and wilemdefoeally think “ you know I’m somewhat of a ramen chef myself” then theres continuity. Bravo, chefs kiss_niko
- As always, C—So lovely and immediately makes me ridiculously hungry. Your posts always make me want to learn!! I’m painfully ignorant about cooking and food. <3PonyBoy
- Thanks fellas! <3Continuity
- Woof. What brand noodle?garbage
- A brand out of Nuremberg, believe it or not. Small business, they make great fresh alkaline noodles that my local (and only) Japanese grocery carries.Continuity
- That said: I'll be ordering a manual pasta machine next month ... my own house alkaline noodles are going to be a thing.Continuity
- Looks a lot like Soba noodles.milfhunter
- looks fantasticmilfhunter
- Oishiso! You should do the ramen shop thing!! For realSquiddy
- Ha! Arigatō gozaimasu Squiddy, but I'm an absolute rank beginner compared to folk running shops. I would need to apprentice for at least a year in a ramen-yaContinuity
- ... before feeling even remotely comfortable enough to serve my stuff to the outside world.Continuity
- +++renderedred
- Wookiee Stewutopian
- YOKUYATTA~stoplying
- Strewth! Looks fuggin great!sab