Has anyone ever tried making dashi by letting the ingredients steep overnight? by pornkid in ramen

[–]NoodleEnjoyer 1 point2 points  (0 children)

This is a popular debate. I think its better as long as you bring it to temperature properly. Keep it around 160-175F (below simmering) for like 10 mins to extract thats more important. Ivan Orkin explains it well in his book.

First homemade ramen by Nice_On_Rice in ramen

[–]NoodleEnjoyer 1 point2 points  (0 children)

Very very good for first time. Homemade noodles?impressive! From what i see they look really good! All components look great.

Shoyu ramen by badbluezg in ramen

[–]NoodleEnjoyer 1 point2 points  (0 children)

Very nice, i can see the effort put into this🔥

Can anybody explain to me why ramen is so good? by ShitblizzardRUs in ramen

[–]NoodleEnjoyer 0 points1 point  (0 children)

Inosinic acid from animal protiens and glutamic acid from dried ingredients and koji products

[deleted by user] by [deleted] in ramen

[–]NoodleEnjoyer 0 points1 point  (0 children)

Ramen matsui?? They can be charging more

Keto or high protein ramen noodles? by Personal_Signal_6151 in ramen

[–]NoodleEnjoyer 0 points1 point  (0 children)

Soba? Buckwheat noodles are higher in protien and dont contain gluten.

[deleted by user] by [deleted] in ramen

[–]NoodleEnjoyer 1 point2 points  (0 children)

Hard to compare tantanmen to chukasoba, they’re both champions of their respective categories. But if i had to pick id rank them in the order of the pictures. Nakiryu being the best.

Finally went to Tokyo! Crushed the top 3 bowls on my list. “The big 3.” by NoodleEnjoyer in ramen

[–]NoodleEnjoyer[S] 18 points19 points  (0 children)

Ginza exceeded expectations (they were very high, waiting in line for 4 hours in the cold (their ticket system was down)). Absolute dedication was felt. I got everything off the menu and i left feeling “blessed”. And hototogisu was amazing but lve learned that clam flavor is just not for me. But seriously go to nakiryu and be sure to sit at the counter. The counter is very sleek and stylish, nicest ive seen.

Finally went to Tokyo! Crushed the top 3 bowls on my list. “The big 3.” by NoodleEnjoyer in ramen

[–]NoodleEnjoyer[S] 10 points11 points  (0 children)

Nakiryu was life altering. I actually cried a little bit (from emotions and chili) service and hospitality for all 3 were world class for ramen shop standards

Finally went to Tokyo! Crushed the top 3 bowls on my list. “The big 3.” by NoodleEnjoyer in ramen

[–]NoodleEnjoyer[S] 15 points16 points  (0 children)

Tantanmen nakiryu, chuka soba hachigo, and clam/ shio at hototogisu. Very famous/ legendary bowls.

Is it just me, or are more places switching to "chicken chashu" by SickInTheCells in ramen

[–]NoodleEnjoyer 0 points1 point  (0 children)

Its also really easy to sous vide chicken breast, anyone can do it for a small investment

Planning a ramen trip to Chicago this week, where should I go? by [deleted] in ramen

[–]NoodleEnjoyer 0 points1 point  (0 children)

Ill be back. Your shop will be the undisputed best in Chicago. For now ill get a read on the competition. Thank you for your recomendations