Ramen of the Day
Ramen of the Day
Out of context: Reply #11
- Started
- Last post
- 12 Responses
- Continuity19
Dinner last evening.
Aburasoba.
Generally considered to be originally from Musashino in the west of Tokyo. Strictly speaking a sort of mazesoba, but with a lot more oil (abura).
Mine has a shoyu tare that I use for Hachiōji ramen, with a combination of rendered bacon fat and roasted sesame oil as the abura.
A bit of rice vinegar.
Julienne chashu.
Menma (not the homemade fermented stuff, I ate it all already).
Spring onions.
Egg yolk.
A drizzle of my homemade chipotle-based chilli oil.Mix it all together and weep with joy.
- You're tearing me apart, Lisa!palimpsest
- Hostia! <3OBBTKN
- This looks to have great mouthfeel!ideaist
- Umasou!Squiddy
- At this point, I'm just living off ramen, kebab, and tacos.Continuity
- The Father, The Son and The Holy Spirit.palimpsest
- Amen!Continuity
- Woaka!Gabriel
- Yes pleaseMrT
- ぜひお願いしますprophetone
- @ideaist absolutely silkyContinuity
- @Continuity; scandalous!!!ideaist
- I currently have a stomach ulcer and am having to eat blandness 24/7. All this to say I hate you so much right now flol.garbage
- haha oh no!
Get better quickly!Continuity - Ha thanks. When I'm better, I'll have requests for your simplest ramen. I'm no slouch in the kitchen, but your stuff is ridiculous.garbage
- Furthest successful venture of mine was a shoyu nin'niku pork. Do not ask about my disasterbroths.garbage
- Any time, I'm happy to share.
The simplest ramen is really easy to make. It just takes time, is all. Patience.Continuity