Ramen

Share your culinary creations, recipes, food knowledge, restaurant recommendations, etc.
Post Reply
User avatar
jbart65
Posts: 2141
Joined: Thu Jan 26, 2017 9:18 pm

Ramen

Post by jbart65 » Mon Feb 12, 2018 9:03 pm

I've been seeing this everywhere lately, so I researched it, made the broth on Sunday and served tonite for dinner.

Use chicken since my wife doesn''t care much for pork, bacon aside. Came out well.

IMG_0038.JPG
Jeffry B

gastro gnome
Posts: 146
Joined: Fri Jan 27, 2017 10:47 pm

Re: Ramen

Post by gastro gnome » Mon Feb 12, 2018 9:09 pm

Looks great Jeffry! What kind of broth recipe did you use?

I did a ramen project with a friend. He made the broth and it was good but not quite great. I made the noodles and we all agreed that for a little extra effort, the homemade noodles made a big difference.

Edit, not to imply I did my job any better. The broth was a much bigger undertaking and took way more work than what I did. I imagine there is also a bigger learning curve for the broth than for the noodles.

User avatar
jbart65
Posts: 2141
Joined: Thu Jan 26, 2017 9:18 pm

Re: Ramen

Post by jbart65 » Mon Feb 12, 2018 9:15 pm

I use a cross of three recipes, Mike, one from Serious Eats and two others from food bloggers. Spent way too much time researching the broth! I did roast the chicken first for richer flavor.

I think it came out well. Like jello when chilled. But I'll have to hit a few really good local ramen places to know for sure.

Got some really good dried noodles from a local Asian store since I couldn't find fresh. Ive got a recipe for making my own and next time I will.
Jeffry B

Kalaeb
Posts: 1838
Joined: Thu Jan 26, 2017 8:59 pm
Location: Baltimore, MD

Re: Ramen

Post by Kalaeb » Mon Feb 12, 2018 9:17 pm

Very nice. Been wanting to try some out myself, if only there were more hours in the day.

gastro gnome
Posts: 146
Joined: Fri Jan 27, 2017 10:47 pm

Re: Ramen

Post by gastro gnome » Mon Feb 12, 2018 10:04 pm

From everything I read, a proper alkaline solution is essential for getting the toothiness of the noodles. I used potassium carbonate. The recipe only calls for a tablespoon or two and now the nearly-full bottle lives in my pantry, staring at me until I make ramen noodles again.

If I were to make stock myself these days, I would strongly consider using a pressure cooker.

Cutuu
Posts: 1875
Joined: Thu Jan 26, 2017 9:00 pm

Re: Ramen

Post by Cutuu » Mon Feb 12, 2018 11:00 pm

I love some good ramen! Looks great jbart

MisoSatisfried
Posts: 435
Joined: Sun Feb 05, 2017 3:38 pm
Location: Minnesota

Re: Ramen

Post by MisoSatisfried » Tue Feb 13, 2018 12:00 am

Oh man, I love a good bowl of ramen! I've been wanting to try it myself for years; I just never have the time to try and knock out a solid broth. Well done Jeffry!
Dave

Lepus
Posts: 3924
Joined: Thu Jan 26, 2017 10:06 pm
Location: Durham, NC

Re: Ramen

Post by Lepus » Tue Feb 13, 2018 12:15 am

You cannot possibly spend too much time working on ramen or pho broth. Pretty eggs and nice color. Makes me want real ramen.

User avatar
jbart65
Posts: 2141
Joined: Thu Jan 26, 2017 9:18 pm

Re: Ramen

Post by jbart65 » Tue Feb 13, 2018 9:44 am

Thanks all. The hardest part was all the time spent on research and, to a lesser extent, getting certain ingredients. I wanted to buy fresh noodles, for instance, but my usual Asian haunts were out.

Since chicken is not the protein for classic ramen I also had to spend more time assembling a game plan.

Active time wasn’t so bad, maybe 1 ½-2 hours. I’ve been making chicken broth for years, even more regularly since I got a honesuki. And I’ve also made classic pho broth. I’ve got the broth-making process down pat, especially cleanup.

There are a lot of choices involved. Cut of protein. Roast meat and aromatics? Pre boil and dump? Light or dark color? Marinated or just soft-boiled eggs? Just have to make the choices and not look back.

Toppings, by the way, are: chicken poached in the ramen broth, scallions, serrano chiles, fried shallots, pan-seared shiitakes, parboiled and julienned carrots and snow peas, and bean sprouts (not shown).

For the eggs, Kenji Lopez-Alt has a nice trick. Bring the water to a boil, add the eggs, and drop in a handful of ice cubes. Helps keep the yolk moist and runny while the white cooks.

On pressure cookers: Kenji has written endlessly about ramen, Mike, and he found they were less effective at extraction for ramen-style broth.

Stovetop cooking was fine. Kids at college, wife sick and in bed. Rainy weekend. I just got the broth started early morn and let it cook all day.

Gonna make a classic pork-based version in the summer when my son comes home from college. Make my own noodles too. Story to continue … (-:
Last edited by jbart65 on Tue Feb 13, 2018 11:58 am, edited 2 times in total.
Jeffry B

slobound
Posts: 268
Joined: Mon Jan 30, 2017 2:45 pm
Location: Los Angeles, CA

Re: Ramen

Post by slobound » Tue Feb 13, 2018 10:26 am

Man, that looks amazing! I love me some ramen.
-- Garrick

Bensbites
Posts: 906
Joined: Mon Jan 30, 2017 7:42 pm
Location: Massachusetts
Contact:

Re: Ramen

Post by Bensbites » Tue Feb 13, 2018 11:19 am

Is there something wrong with me that all the Raman prep just sounds fun?

salemj
Posts: 1914
Joined: Thu Jan 26, 2017 9:27 pm

Re: Ramen

Post by salemj » Tue Feb 13, 2018 11:44 am

Is "Tampopo" the film I'm thinking of????
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.

User avatar
jbart65
Posts: 2141
Joined: Thu Jan 26, 2017 9:18 pm

Re: Ramen

Post by jbart65 » Tue Feb 13, 2018 11:56 am

Bensbites wrote:
Tue Feb 13, 2018 11:19 am
Is there something wrong with me that all the Raman prep just sounds fun?
Well, I certainly had fun, Ben. I put the Yoshi bunka through the paces before I boxed it up.

I've also got some nice broth to freeze. I'll get two more ramen dinners for my wife and I out of it.
Jeffry B

Puduu
Posts: 29
Joined: Sun Jan 14, 2018 3:33 pm

Re: Ramen

Post by Puduu » Tue Feb 13, 2018 1:15 pm

Looks awesome! I love good ramen.

Your eggs look perfect. My family thinks I'm weird when I sit there, stirring the eggs for two minutes to keep the yokes centred and then dump them into a bath of ice water to halt the cooking process. Have you tried shoyu marinated eggs? Adds a nice flavour to ramen.

I will often use pork shoulder, rendered a bit in a pressure cooker and then marinated and grilled to produce my ghetto version of chashu.

Ut_ron
Posts: 157
Joined: Tue Jan 31, 2017 9:55 am
Location: Ogden Utah

Re: Ramen

Post by Ut_ron » Tue Feb 13, 2018 10:23 pm

Do miss ramen. Hard to find good here in Utah. But Jeffery that looks outstanding.

Kalaeb
Posts: 1838
Joined: Thu Jan 26, 2017 8:59 pm
Location: Baltimore, MD

Re: Ramen

Post by Kalaeb » Tue Feb 13, 2018 10:30 pm

One of the better ramen places here in Baltimore closed down a while back, have not tried anything since.
@Ut_ron, check out Tosh's Ramen, just north of 13th south on State St. Bit of a dive but worth it if you are down that way.

Cutuu
Posts: 1875
Joined: Thu Jan 26, 2017 9:00 pm

Re: Ramen

Post by Cutuu » Tue Feb 13, 2018 11:25 pm

The best ramen i had was in Austin, damn do i miss that place. There is a decent place, but not like Austin.

Ourorboros
Posts: 690
Joined: Fri Jan 27, 2017 12:38 pm

Re: Ramen

Post by Ourorboros » Wed Feb 14, 2018 12:29 am

Ut_ron wrote:
Tue Feb 13, 2018 10:23 pm
Do miss ramen. Hard to find good here in Utah. But Jeffery that looks outstanding.
On YouTube, Alex French Guy Cooking just did a series on making ramen noodles, broth, and flavorings. Interesting to watch if nothing else.

Ut_ron
Posts: 157
Joined: Tue Jan 31, 2017 9:55 am
Location: Ogden Utah

Re: Ramen

Post by Ut_ron » Wed Feb 14, 2018 10:57 am

Ourorboros wrote:
Wed Feb 14, 2018 12:29 am
Ut_ron wrote:
Tue Feb 13, 2018 10:23 pm
Do miss ramen. Hard to find good here in Utah. But Jeffery that looks outstanding.
On YouTube, Alex French Guy Cooking just did a series on making ramen noodles, broth, and flavorings. Interesting to watch if nothing else.
Thanks will check it out.

MisoSatisfried
Posts: 435
Joined: Sun Feb 05, 2017 3:38 pm
Location: Minnesota

Re: Ramen

Post by MisoSatisfried » Wed Feb 14, 2018 1:46 pm

jbart65 wrote:
Tue Feb 13, 2018 9:44 am

For the eggs, Kenji Lopez-Alt has a nice trick. Bring the water to a boil, add the eggs, and drop in a handful of ice cubes. Helps keep the yolk moist and runny while the white cooks.
Slick idea. The egg looks perfect, nice work!
Dave

Post Reply

Who is online

Users browsing this forum: Georgek and 1 guest