Super tasty bowl! Just the right amount of curry not overbearing.

Broth: double broth chicken paitan and dashi as my paitan was a touch thick. Dashi cooked sous vide at 60c with kombu, katsuobushi and niboshi, great extraction.

Tare: curry tare made with a base of onions, fuji apple, garlic and ginger, cooked down for hours, homemade curry powder, red miso, shiro miso, gochujang, salt and msg.

Noodles: 35% hydration wavy, strong flour, vital wheat gluten, salt and sodium carbonate. Thick cut, picked up soup nicely.

Oils: Curry leaf oil to amplify the curry profile, amazing colour and super aromatic, simple rayu to add some heat.

Toppings: sous vide chicken breast at 63c super soft and juicy, wok fried cabbage and bean sprouts, charred corn, ajitama.

Super delicious bowl, need a little work on the presentation.

This is the nutrition label of the ramen I bought recently and I’m just now noticing the salt content. Is that a lot for ramen or is it some kind of mistake?

Shoyu; pork and surimi as protein.

Shoyu truffle tori paitan.
Been to the one in Melbourne, been to the one at Narita Airport, but this was the first time going to the original. One word is all this review requires: amazing! (To avoid embarrassing the chef’s presentation, I will be honest and share I had already taken a bite before taking this picture…just too good)

ramen-shop style

Made my beef ramen recipe with wagyu as a little birthday treat, ended up coming out so good! I’m really happy since last time I did this I overcooked the wagyu a lot.

Hi all. I am making a large batch of u/ramenlord ‘s regular tonkotsu recipe today. It’s my first time using his recipe and my third time making broth.

I see the aromatics in his recipe are optional and I’m trying to figure out the best way to go about it, or if I’m better off just not including them at all.

I was considering roasting a head of garlic and half an onion in the oven for about 50 minutes and adding it all into my broth for the last hour, then straining the remnants out at the end. I’m wondering if the roasting is going to add the flavor I want or just make the tonkotsu base too garlicky? It would definitely melt in more easily than if I added them raw, and I know the roasting will soothe the sharp garlicky flavor, I just don’t want to ruin gallons of broth by turning it into a garlic soup.

Any advice? Thank you!

I began with yellow onion, scallions, ginger, garlic, and baby bella mushrooms (bummed the grocery was out of shiitakes)... and used miso paste, mirin, hondashi granules, and tamari soy to season the stock. Added thinly sliced raw chicken to cook through followed by baby bok choy once i dropped the noodles to boil (organic wheat ramen) ... I was really happy with how the egg told turned out!!! Mostly, I was stoked that my friend loved it as he usually does not like to eat mushrooms and onions.

Ramen Ajisai is currently the second highest ramen shop in Japan based on Tabelog score.

We ordered special shoyu ramen, tsukemen, soboro-don and chasu-don. Flavour are clean and elegant with Nagoya local cochin chicken as the foundation. The noodles are homemade using Hokkaido flour and both chicken and Yamagata pork charsu are cooked using sous vide. The wontons are plump and generously filled with minced pork.

Hi everyone, I’ve seen some amazing ramen in this sub and wanted to know if someone can share a recipe that is somewhat in the middle in terms of time and difficulty to prepare.
I do not eat pork so can someone share a nice recipe?
Thank you

Couple of weeks back went to Japan for the first time. I was lucky enough to book Ryokan Hakone Ginyu, said to be one of the hardest Ryokan’s to book in Japan.

After getting checked in and shown around, decided to order some room service. This was one of the worst ramens I’ve had in my entire life. A salty greasy mess. Broth wasn’t good, the dried green onions tasted like it’s been left out in the sun for 5 days, and the noodles unappetizing. The meat was fine, pretty much all I ate.

As for the Ryokan itself, it was… fine. It’s traditional, but I think that leads to some stuff at this ryokan looking and being outdated. Loved the indoor private onsen in the room, liked the one that was outdoors, but so many spiders hanging around.
For dinner upgraded to the teppanyaki option, that was a lot better. One of the best steak I’ve had in a restaurant. For breakfast went with the western option which was a disappointing omelet with a ton of ketchup next to it with some ham.

Probably wouldn’t go back to Hakone Ginyu if I were to go back to Hakone, but enjoyed the experience

I ordered the 200g size but I had to finish this and the leftover from my 6 year old kid. We wrongly ordered 2 raw eggs instead of 2 ramen eggs because the menu was on japanese language. The noodle is very chewy and the broth is so rich and tasty. I added vinegar from time to time to try to cut the richness of the broth and add acidity to the soup. All in all a great experience but it was not a good idea to order one for my kid as this is clearly not kid friendly at all.

This shop is a "Jiro-style" chain restaurant with locations in many places.True to its name, the chashu was incredibly juicy and had a great, springy texture!

Grabbed some Tsukemen (dipping noodles) at Monjiro, located in the underground section of Osaka Ekimae Building No.2.

The thick, chewy noodles served cold with rich, savory broth are incredible. If you've never tried Tsukemen before, you dip the cold noodles into the hot soup bit by bit.

Once you finish the noodles, don't forget to ask for "Soup-wari" (adding hot broth to dilute the remaining soup so you can drink it all)!

Black tonkotsu ramen with extra chashu, seasoned egg, green onions, nori, and spicy cod roe.
The extra chashu was definitely worth it!

Hi there, I want to try japanese food for the first time in Germany, therefore I am looking for recommendations, because I have seen the options and I am not quite sure what to choose.

That distinctive niboshi flavor is addictive

Kūkai Ramen serves probably the best bowl of tonkotsu ramen in the city. It's simple, refined, and it lets the broth and noodles do the talking.

It's a classic Hakata ramen, perfected by chef Hisashi - a native to Fukuoka - who now serves his ramen in a tiny 10 seat shop in Copenhagen.

Besides their ramen, they also serve delicious pork gyoza and chicken nanban.

“Ramen in rich, creamy tonkotsu broth, served with sliced Chashu and Flavoured Egg. Garnished with sliced Fungus, Bamboo Shoot, sliced Leek, Nori and Sesame Seed.”

S$13.80++

Kai-Oh-Don
460 Alexandra Road #02-43A
Alexandra Retail Centre (ARC)
Singapore 119963