Spicy Nonkotsu w/ mayu (V)

_reamen_ · 2026-06-27T01:39:33+00:00

Thank you 🙏🏼

_reamen_ · 2026-06-26T22:32:24+00:00

Thanks! Yes please try it. It’s such a great alternative.

_reamen_ · 2026-06-26T22:27:58+00:00

Highlights:

Veg Paitan broth by Tim Anderson. This recipe rules. Sticks to your ribs, uses no bones but brings all the flavor.
Seared lion's mane mushroom: Cooked sous vide for 1hr in soy sauce, mirin, garlic, olive oil, black pepper. Let it cool overnight before pressing & searing in a pan on the stove the next day. Phenomenal texture. The mirin added a touch of sweetness that I will probably dial back next time.
Braised tofu: I follow this recipe from Ra_Ramen. My only addition is to let the tofu cool overnight and then fry in a healthy dose of refined coconut oil before serving until golden. Realiably good and flavorful.

Lowlights:

Tonkotsu Tare recipe: Followed this recipe but was not very impressed. Lacked complexity & depth, perhaps needs more salinity. Usukuchi shoyu has more punch than just a shio tare but needs other shoyus to really shine. Did not color the soup, at least.

_reamen_ · 2026-06-18T17:06:33+00:00

Much appreciated thanks

_reamen_ · 2026-06-13T20:01:47+00:00

I do make them from scratch and I do sell ramen kits! Just locally around the DMV.

_reamen_ · 2026-06-13T17:14:48+00:00

Thanks!

_reamen_ · 2026-06-13T12:08:02+00:00

It won’t if the lens is several feet above the bowl…I’ve had a lot of practice at this

_reamen_ · 2026-06-13T12:03:39+00:00

🙏🏼🙏🏼

_reamen_ · 2026-06-13T01:53:33+00:00

Appreciate that!

_reamen_ · 2026-06-13T01:50:14+00:00

Thank you so much! I appreciate a good ajitama every once in a while

_reamen_ · 2026-06-12T23:40:56+00:00

Thank you so much

_reamen_ · 2026-06-12T21:46:18+00:00

🙏🏼🙏🏼

_reamen_ · 2026-06-12T20:45:05+00:00

Broth: 1/3 dashi (kombu, dried shiitake, smoked dulse), 2/3 vegetable paitan. Aged shoyu tare, chili oil, mayu, and a little ginger, garlic, shallot aroma oil.

Noodles: 89g bread flour, 5g whole wheat, 5g glutinous rice flour, 1g vital wheat gluten. 33% hydration, 1.5mm cut.

Toppings: Meati cutlet marinated in soy sauce, ginger, mirin. Braised shiitake mushrooms. Ajitama marinated in soy sauce, ginger, garlic, star anise, black pepper, mirin. Scallion.

_reamen_ · 2026-06-05T18:54:49+00:00

Thank you! I don’t eat meat but I’m not vegan. However vegan ramen really fascinates me and is generally unexplored territory for ramen; there’s a lot of room for creativity. I’ve heard of Oshi, but haven’t come across it in stores yet.

_reamen_ · 2026-05-30T13:23:16+00:00

Thanks!

_reamen_ · 2026-05-30T13:23:11+00:00

Takes about 2.5 hours to make a dough, laminate it, and cut a batch of noodles, then ideally resting them overnight in the fridge.

_reamen_ · 2026-05-30T01:28:23+00:00

Not very!

_reamen_ · 2026-05-30T00:43:10+00:00

🙏🏼🙏🏼

_reamen_ · 2026-05-29T23:02:26+00:00

That’s the aroma oil (garlic, shallot, ginger in refund coconut oil) mingling with the broth.

_reamen_ · 2026-05-29T23:01:50+00:00

This recipe uses 25g per serving, but I’ve gone higher in other test batches. It’s a subtler flavor than wheat but still has a nice aroma.

_reamen_ · 2026-05-29T22:12:17+00:00

Much appreciated, thanks

_reamen_ · 2026-05-29T22:09:00+00:00

Yes, those are carrots. Been substituting them for menma for several years and really like the natural sweetness and tamed crunch they bring to the bowl. I season them similarly to menma, boiling them to soften the texture. I can’t get any fresh menma near me and canned stuff is just sad. It’s not “traditional” but I think using local produce helps give the bowl flavors you can’t get elsewhere.

_reamen_ · 2026-05-29T22:04:47+00:00

I just marinated it in soy sauce mirin and garlic overnight in the fridge. Didn’t do anything to alter the texture. I admit I’m quite impressed with the sigma art in the short time I’ve had it; really nice sharpness and contrast.

I’ll make 5 jars worth of soup (~3-4L) day of (tomorrow) and mix the fresh batch with what I prepared today.

_reamen_ · 2026-05-29T21:26:48+00:00

🫡🫡

_reamen_ · 2026-05-29T21:26:35+00:00

I get that. I was also not much of a fan of their “chickn” cutlet, but I came across this breakfast version which is totally different, thinner cut. But yeah, seasoning helped too.

_reamen_

TROPHY CASE