this post was submitted on 03 Jul 2023
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[–] [email protected] 2 points 1 year ago (6 children)

That looks so good, even tastier looking than the ramen I got in Tokyo recently.

Do you have a recipe you’d be happy to share?

[–] [email protected] 7 points 1 year ago* (last edited 1 year ago) (4 children)

i largely used the ramen lords book of ramen here: https://docs.google.com/document/u/0/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/mobilebasic#heading=h.dy0ge0mcn18h

  • standard shoyu tare
  • mayu (black garlic aroma oil)
  • sapporo style noodles
  • braised chashu
  • ajitama (marinated egg)
  • tonkotsu broth
  • green onions

also i personally like a little spice so i put some chili oil on it as well

[–] [email protected] 2 points 1 year ago (1 children)

Thanks for this, can’t wait to try it out!

[–] [email protected] 2 points 1 year ago

all hail the mighty ramen_lord. his work and testing is EXTENSIVE and it’s about as close as you can get to authentic japanese ramen if you pair tare, broth, and toppings appropriately (he has authentic pairings listed within the book for traditional, regional, and new wave bowls).

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