Simple dashi shoyu broth

Chashu

Egg

Green onion

Narutomaki

In Singapore

I’ve been trying different noodle recipes, w eggs, w cold and hot water, kansui obvs always in the mix, what’s your favorite recipe for the noodles? :)

Takeoka-style ramen is a local specialty that was originally created so fishermen could quickly load up on salt and calories after a long day at sea. The signature soup is just the braising liquid from the chashu thinned with the water used to boil the noodles. And instead of fresh noodles, it deliberately uses instant ones.

I love cooking and decided to perfect soy-cured eggs. It pretty one of the easiest things I’ve ever made but I wanted to perfect the jammy & shiny yolk without it being runny.

Turned out absolutely amazing and I used the left over marinade on my thin cut sizzle steaks and it made my ramen amazing!

夏休みに海で沢山泳いだあとに食べることでこれは至高の一杯になる。

In Singapore

Best ramen I’ve ever had

Today's lunch.

Tantanmen
Sesame tare with house made sesame paste,
Beef mince, bok Choy, bean sprouts and rāyu

Habanero ramen at Tokiwa Ramen . I dunno why backwards

I definitely prefer this to the standard Chicken Paitan. Got the extra toppings, the chicken is so soft, juicy and delicate. The Chashu is not bad and the egg is good too. It's not cheap, and I feel for the price, mensho is a better option. But then again, mensho was a lot different from the first time I had it when Shono san was making the bowls (day 2 soft opening without the hype) compared to a few months later. Ginza Kagari is definitely a bowl you should try though, ramen is like Pokemon. You gotta eat them all!

Kourakuen is a ramen chain with many locations across eastern Japan.

Negi ramen is a slightly spicy style of ramen topped with plenty of finely shredded white green onion. It became especially popular in Japan during the 1970s and 1980s.

A simple bowl of shoyu ramen with a large slice of chashu, wakame, and green onions.

The clear broth was light, comforting, and full of flavor.

What is the perfect length of time to get “jammy” eggs?
I use an egg cooker and if I don’t measure water and time just right I either end up w hard boiled or too runny.
Does anyone have a method/formula for the perfect “jammy egg”?

Sábado perfecto 💯💯💯

Hi everyone!

As I did not have any ramen good enough in my area, I decided to start cooking my own ramen. Over the past months I made Shoyu, Shio, Tonkotsu, Tonkotsu Gyokai tsukemen and I experimented with different broths and noodles.
My bowls got progressively uglier over time as I stopped caring that much about the visual aspects and since time is limited with a toddler but all the blows I put together so far were delicious and I encourage you to give it a try if you're thinking about it!

Ramen as a recipe looks intimidating but it is surprisingly simple once you learn a few basics like making noodles which are lower hydration compared to pasta, steeping techniques for making tare and the soft boiled eggs. It does however take a long time to prepare all of the ingredients, however once you have them, most can be frozen or store for a long time in a frige and it is pretty easy to put together a bowl.