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But does America have queuing culture like Japan? Curious question.

I don't know about there being a queuing culture, but several ramen places I've been to (such as Yume wo Katare and Sapporo Ramen in Boston) have queues, so it's not unheard of.

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Original Poster1 point · 4 hours ago

Yume is probably the best example of this, because they do the true specialized approach. They're Jiro style. That's it. So that's promising to hear.

2 points · 23 hours ago

This is a somewhat contrarian view but I think you would actually fare slightly better in Sapporo than Tokyo as an English-only speaker. I mean, virtually all major cities in Japan you'll be fine, so this really shouldn't factor much into where you go... but in Sapporo people will take more time to help out a foreigner. I assume this is due to the slower pace of life in contrast to Tokyo, and perhaps limited interactions with gaijin makes it more interesting for them too. I've had people in Sapporo not just give me directions, but physically walk me to the place I was looking for. And as another user mentioned the city is so well laid out due to it being a grid system.

And make no mistake: being a clueless foreigner with limited Japanese is a feature, not a bug. I made very good friends with people by initially asking them for directions or if they could help me translate a kanji sign. It's a great ice-breaker.

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Original Poster1 point · 4 hours ago

One thing I DEFINITELY felt is that Sapporo moves at a slower pace than Tokyo. Forgot about that. People linger a bit, hang out, don't run as much. They eat ramen slower too haha.

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Original Poster2 points · 3 days ago

Agreed. Might help to tie up the pork belly too.

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Yep, I do pressure cooking for belly fairly often. Around 40 minutes is usually sufficient with a gentle release.

You might also want to use a spider or wide spatula to remove the pork, rather than tongs.

But I'm def a fan of the pork belly in soup approach. So easy!

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Hi all,

Would anyone be interested in an informal meetup in Dallas next month, as part of the Ramen Expo being hosted there on October 14th anf 15th?

I've heard some musings from folks in the subreddit over the past few days regarding this, and wanted to get a headcount/see if there was any interest in doing a meetup.

I'll admit, I went last year and it was very much a Business-to-Business event, focusing on products that ramen shop owners and manufacturers would want. But since I'm going anyway, thought I'd at least put a feeler out and see if others are interested. If there's a crowd, we might be able to schedule something for Saturday?

Curious to hear everyone's thoughts.

More info here:

https://www.ramenexpousa.com/

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12 comments
3 points · 16 days ago

It's on Sunday & Monday, right? Are y'all going to head down for a meet-up on the Saturday before, or the Sunday after the event?

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Original Poster2 points · 16 days ago

The Saturday before is what I was thinking!

Ramen expo???? We need that in California.

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Original Poster5 points · 17 days ago

Hah, I do wonder why they picked Texas both times, given the larger ramen population on the coasts. But maybe that's where they think growth is going to be?

I haven’t tried that before to be honest. I would use the tare from the paitan first over the shio, that shio has some mild acidity which I’m not sure works with Tonkotsu.

Nicely done. The recipe and time-temp sound familiar :)

Honestly, and I hate to admit this, but I’ve been mostly braising chashu at this stage. I like a good sous vide belly but I also like that silky, fall apart feeling of a good braise.

Great shot. I like the red dollop in the middle! How did you differ from the recipe?

You might want to hard boil or blend the broth a bit to get that extra “creamy” color. Easy fix though!

Original Poster4 points · 21 days ago

First time making ramen! I used /u/Ramen_Lord's pressure cooker method.

  • Tare: Used a simple usukuchi/sake/mirin/salt tare with added fish sauce for MSG.
  • Chashu pork: Cooked a rolled pork belly sous-vide for 7 hours at 176 F, in a soy sauce, sake, mirin, garlic, and scallions marinade. I refrigerated the meat afterwards which made it a little easier to slice. To heat up, I fried the slices in a pan in the pork fat.
  • Ajitsuke tamago: Boiled for 7 minutes, peeled, and then marinated 24 hours in the leftover juice from cooking the pork.
  • Noodles: Sun noodles cooked 50 seconds.
  • Other toppings: Chopped scallions, chopped wood-ear mushrooms (boiled in salted water), and slices of narutomaki. Also added some ground sesame and Ichiran red dry sauce while eating for additional texture and flavor.

Overall, it was missing some depth -- I wish I made some black garlic oil like I've seen around, or added some more MSG to the tare. Otherwise, the broth was extremely porky and quite delicious, and the chashu pork and ajitsuke tamago came out excellent.

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Nicely done. MSG would probably help. You can also try using some kombu in the broth, steeping it for 20-30 min below simmer. These tonkotsus need so much glutamate to balance out their porkiness.

Nice attempt, but your dough needs to be lower hydration than that. Ran into the same kind of issue myself. Dough is too wet and the pasta cutter won't give you single seperate strands but noodles that are stuck together.

Nowadays I aim at 36 to max 38 percent hydration, otherwise it won't work. According to your comment you have 45 % which apparently is a bit high. Keep it up though, and those noodles are probably still good to use, just nothing to show off.

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Lot of factors at play here. You can run a 45% Noodle with enough gluten development, or whole wheat, which is thirsty. But I also agree that I tend to run between 36-42%.

Hey, this looks rad! Love me a good miso ramen.

Say, have you ever tried your hand at curry ramen? I hear it's popular over in Japan and I am fiercely curious about it

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Original Poster1 point · 22 days ago

Loooong time ago. It was mostly just a chintan with some curry and tomato. It was good!

http://goedhartvoordieren.nl/?page=r/ramen/comments/2n6bd8/next_up_on_my_tour_of_ramen_styles_homemade_soup/?st=JLFTJ153&sh=18286748

1 point · 26 days ago · edited 26 days ago

First off: thank you for sharing the recipe. But if you dont mind, i would like to ask some questions.

  1. You mentioned tantanmen, which i once tried and loved. Do these spicy miso ramen taste a bit similar ?
  2. I have an asian sesame paste, which consists of soy beans, sesame paste and peanuts. It tastes nice but more "roasted". Do you think its worth it to get real tahini, or should it work too ? I also have slightly roasted sesame, which i could grind to a paste with a bit of sunflower oil too. What do you think is the best ?

​3. I made noodles using a recipe i found from Ivan Orkin, which consists of: 620g bread flour, 300g cake flour, 70g toasted rye flour, 1 tablespoon of salt, 1,5 teaspoon(s) of baking soda, 430ml water. I tried it, and found it quite good. Is it worth trying your recipe as well, or can i (for now) use that one and focus primarily on the broth, oil and tare ?

  1. I have that togarashi spice blend. Can i use it, or should i use regular chili powder ?

  2. you also mentioned your secret ingredient. Have you ever tried a little splash of fish sauce ? Just a little for me always works and adds a bit of umami without tasting fishy at all !

Best regards

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Original Poster1 point · 26 days ago

Yep, always happy to answer questions! Here we go!

  1. Nope. You can check the recipe in the sidebar, it’s just the spice blend that is similar. But the miso flavor is distinct here, and there is none of it in the tantanmen.

  2. You can definitely try that out. The tahini is mostly for creaminess and emulsification.

  3. I don’t think this dish would pair well with those... but if you like it, it’s totally up to you what ramen noodle you use.

  4. If it’s “ichimi” then it’s just togarashi in powdered form. If it’s “shichimi” or “nanami” then it’s a spice blend with things like sesame seed, orange peel, etc. Wouldn’t use the latter. Swap for cayenne.

  5. Not in this miso. It works quite well in shoyu though (maybe a few ml for 500 ml of tare). I’m not really looking to impart any sourness in this recipe, but shoyu often has a small trace of that anyway so it works.

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Moderator of r/ramen, speaking officially1 point · 23 days ago

Hi there,

I'm removing this post because it isn't really ramen related (just by association), and it's also a question about health. Generally I don't think this forum is appropriate for these kinds of questions, both because your average user isn't going to know, and because it can lead to the spread of anecdotal misinformation.

We recommend speaking with a professional about food safety or hazard. Hope you understand.

Meat is an integral part of the ramen experience, both from a historical perspective, and from a flavor/richness perspective.

However, you do have some options for meat. Pork is common, but so is chicken. Arguably, chicken is having a resurgence in popularity in Japan, as shops (particularly in Tokyo) regress to clean, light chicken/fish broths.

But ramen broth can exist on a continuum of viscosity and density. Some ramen broths are creamy and rich, full of emulsified fat. Some are clear, much like a standard consomme or clean broth.

Chicken can be used for both. But how you treat the chicken, and what parts of the animal you use, will differ. I would suggest looking at my Shoyu and Paitan recipes in the sidebar for ideas. The latter of which will probably be what you're looking for.

If you REALLY want to amp up the richness of the paitan, take a quarter of the strained broth and throw it into the blender, blending on high for 30 seconds or so, then add back to the remaining broth. It's going to be super creamy this way.

You can definitely reuse that braising liquid and brine for eggs. Like 2-3 times easily. Just make sure you bring it to a boil or so to kill off any pathogen growth.

My chashu liquid and egg liquid are different, but I’ve liked eggs brined in chashu liquid.

I would NOT say these are like tare for the soup, which tends to be much higher in salt content and is generally stable in the fridge for months. So braise your chashu then steep your eggs in it, do that a few times, then discard. Shoyu tare for soup is a separate thing in my experience, but there shouldn’t be any waste at all here.

You can ALSO use the chashu braising liquid as part of your shoyu tare; many old school shops do this with maybe 30% of the tare being comprised of the liquid used to braise the chashu.

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Moderator of r/ramen, speaking officially1 point · 1 month ago

Thanks, this has been dealt with accordingly.

Looking excellent. How did you deviate from the recipe?

Original Poster25 points · 1 month ago

A compliment from the legendary RamenLord! I'm honoured!

I felt the broth wasn't rich enough for my liking, so I took some of the fatback I strained out, blended it, and put it back in the broth.

I also played around with tare recipe a bit, and made it more soy sauce based. Do you happen to have a shio tare recipe I can try?

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There is a shio tare in the sidebar, but it’s better for chintan. It’s mildly acidic due to the white wine, which I don’t love in a creamy Tonkotsu.

A shoyu is plenty fine with a Tonkotsu... I actually use a full on shoyu with mine now.

The blending move is actually something I recommend, particularly with the fatback! Really boosts things. You can also just blend some of the broth and then reincorporate.

Original Poster14 points · 1 month ago

It’s my last day in Sapporo and I wanted to have a nice and memorable dinner. I went alone, but there were a group of foreigners I talked to while in line, told them places where they could visit, and even let them go ahead so they could all sit together at a table, then they went back out to give me a snack from their country. Ended up sitting at the counter, where a local Japanese woman chatted me up and told me some nice stories. It’s these things that make food a great experience. :) Oh, and the ramen itself — I think it was the best miso base I’ve ever had here, and the toppings were unique, as you can see in the picture. Definitely worth the queue!

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Helllll yeah. This place is bomb. I remember writing about their weird Hokkaido garlic and egg topping ages ago, glad to know they’re still doing it proper.

How did you hear about them?

Original Poster6 points · 1 month ago

Attempting to summon /u/Ramen_Lord for your expertise.

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Hydration is the primary culprit for curling. Gluten develops more readily in the presence of water, and high levels of gluten result in rigidity in the noodle when cooked, so the noodles are more prone to holding their shape.

At 42%, you are well into the high-hydration area, curling is going to be inevitable unless you have super thick noodles. Have you tried anything lower?

You might also consider how you bundle the noodles. If they’re bundled straight, with minimal bending, they’ll be less likely to develop curl.

Gotta say... they look delicious tho. Great gloss. So I wouldn’t sweat it too much.

Always impeccable (though I think a smaller bowl would help, haha).

Where did you learn how to make ramen? I feel like one day you just started posting top notch info.

Lets see if he can be summoned.

/u/ramen_lord

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I have been summoned lol.

I’ve actually never done this before, but have heard it DOES work in a pinch. Alkalinity is critical to the success of ramen noodles because it increased gluten rigidity and adds flavor.

Like /u/theoddcook says, the biggest difference is time. Pork cooked on the stove will have a much higher continuous temperature of the braising liquid surrounding the pork, making the cook time faster. In an oven, evaporation cooling of the liquid actually lowers the liquid's temp slightly, and heat transfer is less rapid, so the cook is more gentle and longer.

For belly... I dunno. I do it on the stove for popups, and in the oven at home. Both turn out fine. It just depends on how much time, and what window of availability, you want.

Two thickening methods that I am aware of and works well;

1) roux 2) potage base made from potato and onions

Also, key ingredients in tare are well rounded rice vinegar and mirin. The acidity and mirin helps balance/harmonize the flavours. And of course, plenty of fish powder.

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Rice also works well as a thickener. I posted a Tonkotsu gyokai recipe ages ago that was gelatin focused, so not ideal, but the gist of the process is:

Make Tonkotsu Add fish products to steep in tokotsu Strain Add thickeners if desired (fish powder, starches, blended up meat from the bones).

OP, take a look through my post history for inspiration. Should be an old one.

Original Poster18 points · 2 months ago · edited 2 months ago

Let's not forget the homemade noodles and black garlic oil.

The broth was super creamy, thanks to boiling lamb bones and feet for 8+ hours yesterday. Although flavour-wise I felt like it lacked the punch that pork has.

Used granulated dashi (forgot to unfreeze the one I made with dried fish and kombu) and didn't feel like it added much.

Shoyu tare from Ramen_Lord's recipe, although I wonder if Shio would work better with this soup (super creamy and white originally)

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You can make tare with usukuchi only instead of regular soy sauce if you want less of a hit on the color, but I don’t think the color is all that bad to be honest. Ultra white Tonkotsu is rare in Japan.

Couple questions:

  1. Are you adding the tare to the bowl? Or directly to the broth?
  2. What temp is the broth being kept at? Is it rolling boil? Simmer? Sub simmer?
574

Wow guys, I am honestly so shocked and in awe. I remember when I joined the sub 5 years ago, we barely had 15k subs, and maybe just one post a day. Look at how this community has grown! Look at how ramen continues to gain popularity!

I want to thank all of you for spreading the love of soup and noodles with a wider audience. You're the reason this sub has 100k subscribers. From humble instant noodles to sprawling ramen crawls through Japan, I hope we can continue to cultivate all sorts of expressions of this dish.

Cheers to future ramen experiences, posts, and conversations with you all.

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25 comments

Erm... if it was legit simmering, and the cover wasn’t heavy, it’s inevitable that the water is going to evaporate. But it’s just water really. Maybe some volatile flavor compounds, but nothing crazy.

Add water back to the normal level, it’s fine. Your bigger concern is burning. Without water around, the contents of the pot can scorch on the bottom. That’ll definitely ruin a broth. But it sounds like you didn’t have that issue?

For those who are cooking broth overnight. Put your heat to THE LOWEST IT WILL GO. All of the water evaporating is how you start a fire. You don’t want that.

For health concerns, as long as the broth is kept above 140F, you can hold it without worrying about pathogen growth. Most of the time, even on super low heat, your broth is going to be 170-190 F. Ain’t nothin living in that temp.

So why is it bland? Because you have no seasoning! It’s just meat vegetable water right now! Take a small portion and add some soy sauce, salt, tare, or other seasoning. You have to recognize that the broth is just one component of ramen. The seasoning (tare) and aroma oil are others. They all work together. You can’t exclude seasoning and expect a flavorful broth!

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