Shoyu Tonkotsu Ramen.
I used this recipe as the template. I used the concepts from Ramen_Lord’s book of ramen to adjust the recipe and make it sort of my own.
You must log in or register to comment.
- 9 months
Funny enough I overcooked the eggs by 10 seconds trying to get a picture. I know 10s doesn’t seem like a lot but the timing on boiling eggs are p. thin. The eggs are still good but its just slightly overcooked for my liking. The edges of the yolk is solid.
- 9 months
Those eggs, the pork! Even has bamboo shoots!
Dammit, I want one now 😅
Have an extra bowl on this internet randos behalf please. Looks sooo good…
- 9 months
Used store bought ramen noodles.
The broth turned out well but the color was slightly off.
I’m used to making pho. In pho I tested soaking the bones, then boiling and discarding the first pot of water before making the actual broth vs skipping all that and just making the broth and skimming. It didnt make a difference when i tasted the final broth so when I make pho now I skip the soaking, boiling and rinsing of the bones since it’s just extra work.
When I started on the ramen broth I didn’t bother with the soaking, boiling and then rinsing of the bones because of what I learned from making pho. However this caused the broth to be a milky brown color instead of a white color. I don’t think it changed the taste much, it just doesn’t have that creamy white look.
You can see the resulting broth here:
Otherwise the broth is pretty good. It has that rich taste you expect from pork bones.
That’s some sexy ramen! And I know that corn is pretty frequently used in real ramen, but I’m still taken aback every time I see it.
- 9 months
I think the corn added a lot of sweetness which was good to balance out the creaminess and saltiness of the broth. It’s not my favorite topping but it’s not the worst.
And then there’s the “ooh, piece of candy” aspect. Seeing corn not on a cob is just jarring, though I do enjoy it in ramen!
