food The Ramen Lover's Thread
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I'm excited to try an American take on sit down ramen on my trip back at the end of this month. should be an interesting experience.
do they slurp it up in authentic style in our big cities (NY, LA, Chi?) ...
if i slurped up ramen like in Mind of a Chef, here, someone would ask me to leave ....
do they slurp it up in authentic style in our big cities (NY, LA, Chi?) ...
if i slurped up ramen like in Mind of a Chef, here, someone would ask me to leave ....
I haven't eaten Ramen in years.
Use to love it though.
I'd toss the flavor pack though.
I'd do garlic, ginger, onions. mushrooms and soy sauce.
Bestest secret?
Oyster sauce.
I sheeit you not.
Use to love it though.
I'd toss the flavor pack though.
I'd do garlic, ginger, onions. mushrooms and soy sauce.
Bestest secret?
Oyster sauce.
I sheeit you not.
kind of makes me want to go somewhere in town and slurp it up like a boss ...
2nd attempt at making ramen fried chicken was waaaaay better than the first attempt. Learned some things about frying too. 4 big differences than last time that were clutch in making this delicious. 1. Use korean ramen. 2. double dip, make sure it's clumpy 3. stick in the freezer for a little bit while oil is heating to keep everything together, 4. to get it spicy, season with packets after it's fried. One final tip: instead of dropping in the wing, dip it in, kind of swirling it into the oil.
Cool ... that looks super tasty ...
You like the Korean ramen, huh? ...
What can you tell is different about that aspect? ...
Neat.
You like the Korean ramen, huh? ...
What can you tell is different about that aspect? ...
Neat.
the first attempt I got shin which is a korean brand, but the package said made in america. Just from hearsay, if the ramen is made in korea it will be spicier. Last time i fried and didn't have any to add on top after it was fried, but i made sure to reserve powder seasoning this time. I noticed that it added that salty tone, but not too salty with maybe a slight hint of seafood or garlic. kind of a combo, and not overwhelmingly sea food *because I wouldn't like that*
next time i have the urge to fry, i think that'll have to be what it is ...
ripples, lol ...
ripples, lol ...
BUMP!
Been awhile, here's a shot from over the weekend. This is a placed called Tomiraihonpo (戸みら伊本舗 / toh-mee-rai-hon-poh) in Ueno area of Tokyo, right around the Ameyoko Shopping Street. This was an excellent pork bone and fish fusion broth. Came topped with sweet miso chasyu (which is uncommon for ramen) among other things. Overall excellent and highly recommended, although I wish they had served it in a larger bowl, this one was sorta narrow and deep and made eating it a chore. Instagram pic, so if it disappears then just holler and I'll repost.
Been awhile, here's a shot from over the weekend. This is a placed called Tomiraihonpo (戸みら伊本舗 / toh-mee-rai-hon-poh) in Ueno area of Tokyo, right around the Ameyoko Shopping Street. This was an excellent pork bone and fish fusion broth. Came topped with sweet miso chasyu (which is uncommon for ramen) among other things. Overall excellent and highly recommended, although I wish they had served it in a larger bowl, this one was sorta narrow and deep and made eating it a chore. Instagram pic, so if it disappears then just holler and I'll repost.
Annnnd here's another one from the weekend. Instant ramen touched up with some spinach and a poached egg. Topped with home dried ground de arbol powder. This particular instant ramen was interesting in that the soup was thick. Not unlike the thickness (starchiness?) of egg drop soup that you can get at Chinese restaurants.
Hell Yes!
I have dried shrimp on my desk ...
Dashi this week (finally) ...
I think that comes from cornstarch ...
I have dried shrimp on my desk ...
Dashi this week (finally) ...
filmost said:Annnnd here's another one from the weekend. Instant ramen touched up with some spinach and a poached egg. Topped with home dried ground de arbol powder. This particular instant ramen was interesting in that the soup was thick. Not unlike the thickness (starchiness?) of egg drop soup that you can get at Chinese restaurants.
I think that comes from cornstarch ...
grantmichaels said:
In the states it normally comes from corn starch, here in Japan it is katakuriko (the plant name is Katakuri) or sometimes kudzuko (plant name is Kudzu). The interesting thing about Katakuriko is that once the soup cools down, it loses that thick consistency until you heat it back up, which if I remember correctly doesn't happen with corn starch.
correct, cool soup made w/ cornstarch is similar in effect to sucking jellyfish through a straw ...
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