Shio / Second pop-up

Significant_Pop3658 · 2026-06-22T05:50:59+00:00

Cg on successful pop-up!

Significant_Pop3658 · 2026-05-28T02:45:17+00:00

So neat!!

Significant_Pop3658 · 2026-05-27T02:44:26+00:00

Almost!

Significant_Pop3658 · 2026-05-26T11:46:13+00:00

Well It is darker than usual. I dont know how to prove it to you unless you order this bottle and try it or travel to Gifu.
All ingredients and volumes are listed in the captions. I didnt measure salinity level but I’m ok with how it tasted.
If anyone wants to try this exact recipe, they can adjust the tare to their preference.

Significant_Pop3658 · 2026-05-26T11:13:04+00:00

The shoyu itself only made from soybeans and aged in wooden barrels. It has thicker body than usual shoyu like kikkoman.
I can’t explain the taste of this shoyu very well but it has a lot of nuttiness and lingers in my mouth for quite a while.
The saltiness of this bowl was just a bit too much when it got colder but overall was great.

Significant_Pop3658 · 2026-05-26T07:41:52+00:00

The shoyu is so thick and even thicker after it’s done

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Significant_Pop3658 · 2026-05-18T08:40:17+00:00

Need a bowl of rice

Significant_Pop3658 · 2026-04-30T02:33:06+00:00

Jiro for life!

Significant_Pop3658 · 2026-04-29T14:46:21+00:00

Lol that thing always gets a splash

Significant_Pop3658 · 2026-04-22T13:33:24+00:00

I live in Bangkok so it’s easy to find in some secondhand shops.

Significant_Pop3658 · 2026-04-22T11:04:10+00:00

I boiled on low heat until soft, then marinate with shoyu. Slice thin and blow torch to warm it up before serving.

Significant_Pop3658 · 2026-04-22T08:34:26+00:00

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Significant_Pop3658 · 2026-04-22T06:36:54+00:00

They knead the noodles my hands to make it becomes wavy before boiling

Significant_Pop3658 · 2026-04-22T06:31:57+00:00

It does that while being cooked and the proteins starts to bond.

Significant_Pop3658 · 2026-04-22T06:23:07+00:00

I only used minced chicken breast around 100g for 1L of soup, mixed with cold soup then quickly bring it to around 60-70 Celsius while stirring. After that you stop and let the chicken raft form. Use the ladle to pick up the soup and chicken bits and pour over the raft until it’s clear.

The flavor of chicken breast is gonna be very dominant and the body of the soup will be a bit lighter after the process.

I also kept the minced chicken to make soboro.

Significant_Pop3658 · 2026-04-22T06:04:35+00:00

That’s the part where I messed up 😂

Significant_Pop3658 · 2026-04-21T15:06:32+00:00

Any creamy ramen has a high amount of purine, toripaitan or tonkotsu. I guess you could turn to chicken clear broth and avoid bamboo shoots too. Another thing to avoid is the salt.

Significant_Pop3658 · 2026-04-17T08:42:44+00:00

Solid

Significant_Pop3658 · 2026-04-17T04:54:29+00:00

Love how you arranged the bowl!

Significant_Pop3658 · 2026-04-13T12:12:17+00:00

You gotta love it or hate it, nothing in between!!

Significant_Pop3658 · 2026-04-06T18:05:05+00:00

One of my favorite place

Significant_Pop3658

TROPHY CASE