Ramen of the Day

Out of context: Reply #8

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• Continuity4

  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.

  

  

  

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  • *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

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