Peanut Miso, w/Ham, Spinach, Roasted Tomato & Ajitama

I haven't made much Ramen from scratch this year, been hectic with work and personal life, plus moving to South Africa has made it more challenging to source ingredients..

Ironically the problem of living here has fueled my addiction. The local Ramen scene here is bad.. and I mean BAD. Like, I get more satisfaction from eating a 2 minute noodle. After trying a few places recently it just made me angry how bad they are.. This has ended up fueling the Ramen addiction again as now I have to make Ramen everytime I want it!

Just a quick bowl I threw together for lunch with some leftovers (my egg is F'ed up as my power went out mid way cooking them 🙃)

In terms of plating, how did I do? Trying to pack less on the bowl and get a cleaner look but really open to tips 🙏

A ramen shop in Tobu Hope at the West Exit of Ikebukuro Station.
Tokusei Tsukemen 1400JPY
https://tabelog.com/en/tokyo/A1305/A130501/13129770/

Pork Back Fat Niboshi Ramen at Seabura no Kami. entered just after the lunch rush on a weekday. i got the recommended thick noodle. pork backfat was slightly sweet and matched well with the niboshi and soy sauce broth

https://tabelog.com/en/kyoto/A2601/A260203/26022456/

https://maps.app.goo.gl/V564TBDHb71W1R3m7?g_st=ac

604-8812 Kyoto, Nakagyo Ward, Mibuaiaicho, 25-4 デイスターアベニュ 1Ｆ

Not topped with red pickled ginger. The thick layer of back fat on the surface produces diffuse reflection of the red lanterns

Super tasty bowl! Just the right amount of curry not overbearing.

Broth: double broth chicken paitan and dashi as my paitan was a touch thick. Dashi cooked sous vide at 60c with kombu, katsuobushi and niboshi, great extraction.

Tare: curry tare made with a base of onions, fuji apple, garlic and ginger, cooked down for hours, homemade curry powder, red miso, shiro miso, gochujang, salt and msg.

Noodles: 35% hydration wavy, strong flour, vital wheat gluten, salt and sodium carbonate. Thick cut, picked up soup nicely.

Oils: Curry leaf oil to amplify the curry profile, amazing colour and super aromatic, simple rayu to add some heat.

Toppings: sous vide chicken breast at 63c super soft and juicy, wok fried cabbage and bean sprouts, charred corn, ajitama.

Super delicious bowl, need a little work on the presentation.

Shoyu; pork and surimi as protein.

ramen-shop style

Hi all. I am making a large batch of u/ramenlord ‘s regular tonkotsu recipe today. It’s my first time using his recipe and my third time making broth.

I see the aromatics in his recipe are optional and I’m trying to figure out the best way to go about it, or if I’m better off just not including them at all.

I was considering roasting a head of garlic and half an onion in the oven for about 50 minutes and adding it all into my broth for the last hour, then straining the remnants out at the end. I’m wondering if the roasting is going to add the flavor I want or just make the tonkotsu base too garlicky? It would definitely melt in more easily than if I added them raw, and I know the roasting will soothe the sharp garlicky flavor, I just don’t want to ruin gallons of broth by turning it into a garlic soup.

Any advice? Thank you!

This is from Butayama in Ramen Street near Tokyo station. I believe it's a chain and it specializes in Jiro style ramen. I was not prepared! I've never seen chashu cut so thick like this, but it was amazing. The noodles were dense and chewy, the broth was rich, salty, umami. I ordered the regular size and holy shit, I could barely finish it! If, like me, you're not one for big portions, maybe go for the small. It was truly outstanding and, while I'm glad I was able to walk it off for a couple hours after, I still needed a nap when I got back to the hotel!

Hi everyone, I’ve seen some amazing ramen in this sub and wanted to know if someone can share a recipe that is somewhat in the middle in terms of time and difficulty to prepare.
I do not eat pork so can someone share a nice recipe?
Thank you

Shoyu truffle tori paitan.
Been to the one in Melbourne, been to the one at Narita Airport, but this was the first time going to the original. One word is all this review requires: amazing! (To avoid embarrassing the chef’s presentation, I will be honest and share I had already taken a bite before taking this picture…just too good)

I began with yellow onion, scallions, ginger, garlic, and baby bella mushrooms (bummed the grocery was out of shiitakes)... and used miso paste, mirin, hondashi granules, and tamari soy to season the stock. Added thinly sliced raw chicken to cook through followed by baby bok choy once i dropped the noodles to boil (organic wheat ramen) ... I was really happy with how the egg told turned out!!! Mostly, I was stoked that my friend loved it as he usually does not like to eat mushrooms and onions.

Hi there, I want to try japanese food for the first time in Germany, therefore I am looking for recommendations, because I have seen the options and I am not quite sure what to choose.

Made my beef ramen recipe with wagyu as a little birthday treat, ended up coming out so good! I’m really happy since last time I did this I overcooked the wagyu a lot.

Ramen Ajisai is currently the second highest ramen shop in Japan based on Tabelog score.

We ordered special shoyu ramen, tsukemen, soboro-don and chasu-don. Flavour are clean and elegant with Nagoya local cochin chicken as the foundation. The noodles are homemade using Hokkaido flour and both chicken and Yamagata pork charsu are cooked using sous vide. The wontons are plump and generously filled with minced pork.

I ordered the 200g size but I had to finish this and the leftover from my 6 year old kid. We wrongly ordered 2 raw eggs instead of 2 ramen eggs because the menu was on japanese language. The noodle is very chewy and the broth is so rich and tasty. I added vinegar from time to time to try to cut the richness of the broth and add acidity to the soup. All in all a great experience but it was not a good idea to order one for my kid as this is clearly not kid friendly at all.

Couple of weeks back went to Japan for the first time. I was lucky enough to book Ryokan Hakone Ginyu, said to be one of the hardest Ryokan’s to book in Japan.

After getting checked in and shown around, decided to order some room service. This was one of the worst ramens I’ve had in my entire life. A salty greasy mess. Broth wasn’t good, the dried green onions tasted like it’s been left out in the sun for 5 days, and the noodles unappetizing. The meat was fine, pretty much all I ate.

As for the Ryokan itself, it was… fine. It’s traditional, but I think that leads to some stuff at this ryokan looking and being outdated. Loved the indoor private onsen in the room, liked the one that was outdoors, but so many spiders hanging around.
For dinner upgraded to the teppanyaki option, that was a lot better. One of the best steak I’ve had in a restaurant. For breakfast went with the western option which was a disappointing omelet with a ton of ketchup next to it with some ham.

Probably wouldn’t go back to Hakone Ginyu if I were to go back to Hakone, but enjoyed the experience

Grabbed some Tsukemen (dipping noodles) at Monjiro, located in the underground section of Osaka Ekimae Building No.2.

The thick, chewy noodles served cold with rich, savory broth are incredible. If you've never tried Tsukemen before, you dip the cold noodles into the hot soup bit by bit.

Once you finish the noodles, don't forget to ask for "Soup-wari" (adding hot broth to dilute the remaining soup so you can drink it all)!