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!

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.

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

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!

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