@scrypt@Alien_Mortice this is awesome!! I'm eating ramen RIGHT NOW but it's the store bought crap. However - I did put an egg in it. And some sriracha mayo. 🤣
all hail the mighty ramen_lord. his work and testing is EXTENSIVE and it’s about as close as you can get to authentic japanese ramen if you pair tare, broth, and toppings appropriately (he has authentic pairings listed within the book for traditional, regional, and new wave bowls).
Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?
yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.
for the chashu, this was my bowl. i did the same thing you described, followed by broiling it for a crackly exterior, then cooled it and sliced it and cooked the slices in the oven with some leftover marinade right before serving. during the cooling and slicing, some parts were so fall-apart tender that i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha
That looks so good, even tastier looking than the ramen I got in Tokyo recently.
Do you have a recipe you’d be happy to share?
i largely used the ramen lords book of ramen here: https://docs.google.com/document/u/0/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/mobilebasic#heading=h.dy0ge0mcn18h
also i personally like a little spice so i put some chili oil on it as well
@scrypt @Alien_Mortice this is awesome!! I'm eating ramen RIGHT NOW but it's the store bought crap. However - I did put an egg in it. And some sriracha mayo. 🤣
wow, thanks for sharing!
Thanks for this, can’t wait to try it out!
all hail the mighty ramen_lord. his work and testing is EXTENSIVE and it’s about as close as you can get to authentic japanese ramen if you pair tare, broth, and toppings appropriately (he has authentic pairings listed within the book for traditional, regional, and new wave bowls).
Egg looks nice
I’ll have a bowl please! Looks tasty as heck!
Mmm...chashu looks fantastic!
Looks great! The jammy eggs are the right consistency too. Did you marinate them?
yeah they are marinated!
Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?
yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.
for the chashu, this was my bowl. i did the same thing you described, followed by broiling it for a crackly exterior, then cooled it and sliced it and cooked the slices in the oven with some leftover marinade right before serving. during the cooling and slicing, some parts were so fall-apart tender that i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha
Well now I'm grabbing ramen for dinner.
The pork looks incredible. Is that from a flattop? oven broil?
braised in the oven in the marinade, cooled to room temp, then in the fridge. then sliced and broiled in the oven just before plating.