Ramen of the Day
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- Continuity
You knew it had to happen eventually, right?
- Continuity3
This is Kumamoto-style ramen, which I made for dinner this evening.
Traditionally, it's a tonkotsu ramen, like in the neighbouring Fukuoka prefecture. What sets it apart from Hakata ramen, though, is garlic. Vast, copious, French-level amounts of garlic, and then some. Primarly in the form of black (burnt) garlic oil, but also in the form of a mountain of fried garlic chips as a topping.
It was fucking delicious. Of course, it was fucking delicious, come on. I'm going to stink to high heaven tomorrow, and I'll be proud of how I got there.
I don't think this bowl is has reached its final form though, because there were a couple of issues that I had:
• Firstly, I couldn't find any reference at all on Google or Reddit for which tare is typically used. They _only_ thing I had to go on was a documentary on the subject from NHK World (in fact, the reason I decided to try this in the first instance) in which a very quick half-second bit of footage from a local ramen-ya was shown, where the oil is being poured at the bottom of an otherwise empty bowl — save for what appeared to be a quantity shio tare, in preparation for plating. Thus, I decided to go with my smoked shio tare. Which, it turns out, is never not awesome, but that's not the issue, here.
As such: I'm not 100% certain at all that shio is fundamentally typical/traditional for this style, though, so further reasearch is required.
• Secondly is the black garlic oil itself. Rather than forming beautiful shiny black pearls and globs on the surface of the soup, mine dissipated into it completely, mixing the burnt garlic particulate into the soup evenly, and changing its colour from white to brown. This tells me my oil's suspension didn't hold, even though it should have, so I have to figure this out. It didn't affect the flavour or mouthfeel, but it didn't _look_ the part.
All the same: this was fucking wonderful, and much, much, much needed on this cloudy, foggy, -3° evening.
- That looks stupid good.skinny_puppy
- I have envyskinny_puppy
- <3Continuity
- _niko2
Ahhhh Yeaahhh!
- omer2
- Continuity3
Bump for my man OBBTKN.
- OBBTKN3
Here's “el jaleo" folks:
Broth: approx. 2 liters of water, 3 cloves of garlic, the green part of a leek, one onion, one carrot, one chicken thigh, and salt.
Sautéed vegetables: spring onion, garlic, mushrooms, and green bell pepper, with oil (I prefer extra virgin olive oil, although it's more intense than seed oil), soy sauce, fermented chili sauce, oyster sauce, and a little sesame oil.
Meat: pork tenderloin sautéed with the same seasonings as the vegetables, but prepared separately (our youngest daughter is vegetarian).
Hard-boiled eggs, 10 minutes.
Chopped spring garlic, for a fresh touch. Wheat noodles.
And voilà!
Preparation time: about half an hour.
- Oh! Sounds like it was enjoyable!Continuity
- make the noodles too? Whats your recipe?Squiddy
- No Sqiddy, noodles are from a chinese brand, sorryOBBTKN
- no worries. same here. but its something i want to learn one daySquiddy
- Continuity12
It'd been way too long.
Kumamoto ramen. It was what was for dinner.
This time with properly emulsified black garlic oil.Also, I have no idea what those hens ate, but those yolks were nuclear yellow.
- Gorgeous! Look at this garlic...OBBTKN
- It looks good, you should open your own ramen shop.NBQ00
- Now we talking!palimpsest
- What's the base broth?garbage
- Base broth is tonkotsu seasoned with my smoked shio tare.Continuity
- niiiiiiiiiiiiiceprophetone
- homerdrool.gif my fave. I have an upcoming staycation, and you've altered my plans.garbage
- Definitely go the Kumamoto route. Hakata-style tonkotsu is nice and all, but burnt garlic oil and fried garlic chips are truly divine.Continuity
- looks delicious. i wonder if there is a japanese word for the beaver dam of goodness in the middleSquiddy
- Fugg that looks sensational!sab
- 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
- autoflavour1
this thread made me have ramen for lunch
Red Spicy Garlic vegan Ramen with vegan Tonkotsushit is undeniable
Tenkomori if your in sydney
- Continuity2
today, I started fermenting a batch of bamboo shoot tips for ajitsuke menma, to top ramen bowls.
2% salt by total weight, plus 20 ml of raw sauerkraut juice as a starter, and see you in 7–10 days.
At which point, they'll be drained, then simmered in seasoning. ready to top a ramen bowl.
I just need to remember to burp these jars twice a day so I don't get any 'splosions, especially since I didn't leave a whole tonne of headspace in one of them (oops).
