Ramen of the Day
Ramen of the Day
Out of context: Reply #11
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- Continuity13
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