So lately, every time I eat instant ramen, I've been getting really sick. I can't really afford a lot of food, so instant noodles are easy and cheap. But I wake up with nausea, bloating, and I'd be stuck in the bathroom for an hour. Currently, I am wondering if there's something wrong or if I just need to take a break from ramen.
A small rice was only 10 yen.
Kodawari Ramen is opening their third restaurant in Paris after Kodawari Yokochō (Chicken themed) and Kodawari Tsukiji (Fish themed)
Kodawari Ueno is themed around Duck 🦆 and I was among the lucky people to try it yesterday (they did a limited 100 seatings opening before their official opening on Tuesday, July 7)
After my first bowl using the costco tonkotsu broth, I decided to try something a little more challenging: a more involved broth and a chashu topping. I have a tub of red miso paste (pictured) that I got from Marukawa Miso from a sweet old lady in Fukui, Japan. So I thought I'd give it a shot. I made a non-rolled chashu (https://www.justonecookbook.com/homemade-chashu/#recipe) and followed this recipe (https://www.justonecookbook.com/homemade-chashu-miso-ramen/#recipe) from Just One Cookbook for the miso broth.
Added some negi (Japanese long onion) and corn alongside the chashu for toppings.
I was shocked by the results, it's an incredible recipe. Definitely give it a shot. Next, I'll try a rolled chashu and maybe a broth with a tare. Or maybe a shio. Open to suggestions
I was very satisfied wirh jow it turnes out for the first try. We only misliked the shiitakes.
I'll post information about the ramen shop in the comments section.
Forgot to post this at the time, but just remembered scrolling through my camera roll.
I imagine it wasn't the best quality 🤣
I'm happily in a relationship but when I was single I had used to believe that ramen was the perfect first date spot, for one its relatively cheap, its usually near other things to do after the meal, like boba shops, coffee houses, bars, etc so its easy to pivot and go somewhere and chat into the night, its relatively fast, so if either party isn't enjoying the others company once its over its easy to just say you've got plans and move on from there.
I mentioned this to my friends and they thought I was insane since its a messy food and that would somehow be terrible, which I still don't fully understand. I had concerns that it comes off as weeby rather than someone who likes food from different cultures too but I think thats just to each their owns interpretation.
I was curious what you (the extremely biased ramen subreddit) thinks.
Edit: in I'm America. Seems like in Japan it'd be a no go though
I know I’ve posted them here before but idc. The mushy looking stuff is a boatload of garlic and their mapo Tofu, favorite ramen I’ve ever had and certainly the best spot in town. The slab of pork belly melts in your mouth. Incredibly flavorful.
Spice was medium medium and delicious as always
I used raman_lords methods and this is by far the best bowl of ramen I’ve ever made. I’ve tried other methods but they didn’t have things like the tare etc.
Now that I understand all that I’m calling this my first “real” attempt 😅😂
Anyways. Part of the reason I’m posting is I’m looking for suggestions for where to improve.
This is tonkotsu ramen with the soy tare ramen lord posted. I won’t lie cutting the chashu gave me some trouble. I am super proud of the eggs though! I’ve always struggled with soft set yolks.
I made the soup base with 4.5lbs of pork neck bones and 1 lbs of pork hocks. Boiled for about 15 hours. I used ramen lords braising/roasting technique for the pork belly.
The eggs are from my ducks….the noodles are store bought though 😅
The flavor was best when I had the broth and the meat. Otherwise the broth is missing ‘something’ but I don’t know what that is….
It’s hot, it’s the 4th of July! Let’s make ramen, summer edition!
I had some Ivan Orkins toasted rye noodles on hand and I frankly love them to death.
Grilled NY strip, thin sliced.
Grilled white onions.
Grilled corn ribs… cause why not! (Smoked paprika and brushed with shoyu, also love using Togarashi)
Splash of Tare I had on hand.
Onsen egg, fresh chilled cabbage, pickled ginger, chicken aroma oil, and blistered chilled green beans with a sesame citrus sauce. Absolutely LOVED these green beans. I blanched then for 90 seconds, dry, blistered in a raging hot pan, chilled and splashed with the sauce right before plating.
Topped with Chives cause we fancy.