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The Ramen Lover's Thread

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If you have never had an authentic bowl of ramen, you are missing out. Find out the nearest ramen joint to your area and get out there STAT.
 
For the rest of you have love yourself a tasty, steaming bowl of noodley goodness, post your pics and add location details and help out the uninitiated.
 
I'll start with this one. Kara-Miso Ramen (literally spicy miso) from a chain store called Ramen Bandai (formerly Kurumaya Ramen). Was good for what it was, but since they took out their signature garlic from the miso (name change and chain consolidation I think) it just doesn't hit the spot anymore. :-(
 
Still enjoyed it though!
 
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Tare and Kerrigold grassfed butter
 
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Marinated soft boiled eggs
 
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the bowls made
 
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Carnitas meat, thin sliced jalapeno, shiitake mushrooms, scallion, pickled ginger and thin sliced red onion. Tried that red chili paste for the first time. It doesn't have any heat to it but the yuzu is tasty. 
 
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Enjoyed for sure
 
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ShowMeDaSauce said:
Well damnit, now im gunna have to make Japanese style chasu. Luckily i have a really nice piece of pork belly and i found what looks like a good recipe. Pretty similar to the Chinese version but no 5 Spice.
 
I think i got all the stuff for this.
http://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.html
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I used that chashu marinade recipe before. it was ok, still sort of bland but perhaps that's how it's supposed to taste. Though to my own fault I used pork jowls not belly. 
 
I put the pork belly in a gallon zip lock with some soy sauce, homemade rice wine (fermented dry), grated ginger, minced garlic and a little sugar. It might be a bit thick to roll and tie up. It just got thawed out soooo it wont even be ready by tomorrow if i follow the recipe. It needs to rest and cool down in the braising liquid after cooking.
 
The Chinese do something similar with a whole chicken or duck too. Braised first, then left to cool in the liquid overnight. Then just the bird goes in the oven to crisp the skin and warm it up to temp.
 
Need green onions and im out of the sake i use for cooking. So its off to the market.
 
I might use leeks instead of scallions and maybe use fried shallots like they do for Lu Rou Fan (Taiwanese minced braised pork)
 
They had some nice big shallots so i used one of those.
 
7 green onions
 
About a 2" long piece of ginger.
 
2 star anise....not on the recipe but common in the Chinese versions.
 
A good shot of white pepper.
 
Soy was half Kikkoman reduced sodium tamari and half LKK Double fermented.....that will kick the flavor up a notch.
 
Used about 1/4 less sugar than the recipe too. My mirin is already pretty sweet.
 
D3monic said:
Tare and Kerrigold grassfed butter
 
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Hey on a tangent, I was going to buy some of that Kerrigold to make "bulletproof" coffee because it is grassfed. Can you tell any difference taste wise with it and standard butter?
 
Muckyai said:
Hey on a tangent, I was going to buy some of that Kerrigold to make "bulletproof" coffee because it is grassfed. Can you tell any difference taste wise with it and standard butter?
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Absolutely. I love kerrigold from back when I was paleo. It tastes really good. 
 
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