Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts
Coming soon

I liked the bit where Rocket asked Thor if he actually spoke Groot and Thor replies with "yeah it was an elective on Asgard"

Adding to that, don't Asgardians or Gods of Asgard have the "all speaking tongue" where whoever they talk to it comes out in the listeners native language?

see more

Not in the MCU, unfortunately.

How are we not talking about the spider legs from Superior Spider-Man?! I almost jumped out of my seat when I saw those bad boys come out!

see more

The Iron Spider suit from Civil War did them first.

Spines are great and if they’re cheap, I’d use them over necks any day. Get as many as you can store.

Original Poster1 point · 5 months ago

You are so right, it's pretty lacking in the emulsification department - after re-reading Ramen_Lord's recipe I see that was my major mistake. I feel dumb for doing it but at least now I know what the result of that mistake will taste like - which is valuable in and of itself.

One thing I wondered this time, is it really necessary to dump the parboil/scum/coagulate mess & start the long boil with fresh water. It seems like along with the coagulates and scum, you loose a bunch of richness right off the bat. Can't these coagulates be removed through skimming during the boil and then fine filtering at the end? Or would they just break down into particles too fine to weed out, and emulsify into the broth, leaving you with a funky taste?

see more
4 points · 5 months ago · edited 5 months ago

I would argue as a point of personal disagreement that the blanch is still important for more than aesthetic reasons. While it can lead to a more flavorful, "porky" broth, that funk it carries isn't always what some of us go for in our tonkotsu--it exists on a spectrum of almost delicate for its relative richness to very characteristically overwhelming. If, for example, you were doing tonkotsu gyokai (fish-based), then skipping the blanch would be more than appropriate; if you're doing a more straightforward shio tare, then maybe less so.

Additionally, I think what you've got here after browsing your recipe is a dearth of fat, in addition to way too much gelatin. Texturally your stock might be too thin because not enough liquid boiled off, but you also don't want to reduce it too much to the point where your yield is nearly 20% less than it could be. Gelatin helps the fat emulsify and enrich the stock, and you need to give it material to work with. You also probably only need like, maybe, two trotters at most (knuckles and trotters are the same thing btw). Go for more neckbones, and femurs with marrow if you can find them. Find some backfat, especially. You don't need to use that much of it proportional to the rest of the bones.

Original Poster2 points · 5 months ago

I was wondering about a potentially funky taste so I do appreciate reading your opinion regarding the blanch. I was even hesitant to use trotters because I was worried they would bring some of that funk along. (I didn't use any the first time I made tonkotsu).

(knuckles and trotters are the same thing btw)

Regarding this, I thought that the knuckle was higher up in the leg than the trotter was? That the trotter is truly the foot. Wiki Ham hock: "A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone." Is it just that butchers call knuckles trotters, and vice versa, interchangeably?

I did ask for femurs but I didn't see more than one in the bunch. They seem very hard to come by. I think some of the fancier butcher shops save them for the local restaurants or for use in their own stocks or prepared foods.

We did try adding fatback the first time around, but it had WAY too much fat at the end. In that trial we did end up skimming at the very end and removing about three cups of it. Maybe we should add some, but it could probably be about half of what we used last time.

So much to learn!

see more

Take the weight of your bones and use about 8% of that weight in fatback for a relatively light stock. If the fat is still separating, try keeping it at a rolling boil for another hour. The foolproof method is to take your broth and, in batches, put it into a cup blender for 30 seconds at a time. It improves color and mouthfeel tremendously, and keeps the ensuing emulsification stable even after chilling.

Also that's interesting, I was under the impression it was the other way around. I've definitely heard them used interchangeably, and I've rarely heard a hock referred to as a knuckle. Looks like I'm wrong though, thanks!

This is one of the most interesting bowls I've seen here. What compelled you to do beef? I was actually playing around with using cochinita pibil in ramen a little while back, and this is inspiring me to pick that project back up again.

If you stop by San Francisco, there is a place called Kamei Restaurant Supply which has the largest assortment of bowls I have seen. They have a lot of popular styles that sell 40-50% cheaper than other places.

see more

Cosigning on this. Great for all your kitchen needs in general!

Very nice presentation, would’ve thought this was a bowl from a small Tokyo shop otherwise

These look amazing. A cursory look at the qualities of spelt sound super intriguing; I’m gonna try this recipe soon. Are you on instagram?

Also something to consider: a lot of what Japan does cooking-wise might not be considered food safe. So, uh, it’s very possible this is just super undercooked haha.

/u/vidthai did some amazing sous vide pork belly close to the color you’re looking for. I think his temp was 152F though, and obviously shoulder won’t cook the same way, but maybe he might have some tips.

Original Poster4 points · 5 months ago

Chicken... seared on the outside and rare in the middle. They cray out in JPN (also their chicken is much better quality / healthier than your avg bird in the US).

see more

haha that’s amazing; it would never fly in the US

Loving the aesthetic. Can you describe the yuzu dessert?

see more
Original Poster2 points · 5 months ago

Think like an icy granita that uses a dash of rosewater and club soda as the base. I was originally gonna use some mint as garnish but I forgot my plant at home :(

Can definitely see mint going well, but sounds awesome! Been looking for an impressive but relatively simple dessert to serve with ramen.

see more
Original Poster2 points · 5 months ago

Fruity and light is definitely what I think of after ramen. My next menu is gonna feature a calamansi sorbet with whiskey and bitters as sort of a dessert-y take on an Old Fashioned.

Original Poster1 point · 5 months ago

Frankly I'm kind of pissed off that you shat on my first ramen experience. And all because you think that Vietnamese people aren't good enough to prepare a dish from your homeland.

I don't give a shit what you think. You're racist and you can go fuck yourself.


see more

Look I entertained you because you asked for clarification on my original short comment, but it seems you’re not reading. Vietnamese people can make ramen. Vietnamese people DO make ramen. Hell, I’m under the impression this is just some rando trendy noodle shop run by dumbass white people who don’t know what they’re doing. What I was pointing out is that it’s ///racist/// to just lump all noodle dishes as going together because they’re all Asian and share a lot in common. And if I ruined your first ramen experience I’m sorry but this is a really weird hill for you to die on.

And just as an FYI, that’s not how racism works. It’s a system of oppression, buddy.

Original Poster1 point · 5 months ago

You're claiming that a restaurant's ability to make an authentic dish is based on the nationality of the people preparing the food. You're claiming that just because a noodle restaurant serves pho, it cannot also serve good ramen because the two foods are from different countries.

As black person who has suffered the effects of racism his entire life, yeah I know when a person is being racist. I'm looking at it.

Hate to be the one to break it to you, but you're a racist AND a fucking moron.

Go to hell.

see more

No, re-read what I wrote please. And hell, no, it’s not about nationality or even ethnicity (which are different things). It’s about hegemonic assumptions about Asian peoples and our cultures and how they get marketed to the masses, which is mostly a white ignorant publicks socialized to violently commodify resources through plunder and discard what’s left behind. And that’s not a critique of you as an individual, who, as you’ve now identified, is black; what I’m saying is that restaurant culture out here is a function of colonialism and white supremacy.

If you think I’m racist for thinking that only people from one culture can make their own food (I’m not), that’s fine. I don’t really care about that. What I’m claiming, in very plain words, is that there is a history of appropriation of food by white people in the West who take dishes out of the hands of the people who birthed them. This is a shop run by Vietnamese people and I’m not boycotting their right to diversify their menu and get some of that sweet ramen money from people paying out the ass for it. What you INITIALLY asked was why this doesn’t make sense, and my response was that because there’s a notion that all Asian foods are the same and that we all cook each other’s stuff, when... we don’t.

Load more comments

You’re my favorite new poster in this subreddit, really really awesome bowls dude.

Comment deleted6 months ago


2 points · 6 months ago · edited 6 months ago

This probably has some combo of bonito, mejika, saba, and/or muro. Like one of the other posters said, these are less wispy fish shavings than what you generally see from katsuobushi, but I think these are actually usukezuri not atsukezuri. I buy a brand at my market that uses iriko, mejika and bonito that looks similar to this.

If you’re looking for a name, you could probably just say it’s awase kezuribushi.

To my knowledge, that’s how mayu is made in most shops. “Black garlic” is indeed a thing, made by fermenting whole bulbs over a long period of time in humid conditions until the cloves become jammy, but infusing that on low heat won’t yield an inky black end product with the toasty, Maillard-y flavor you’re craving. If you want to make black garlic oil with actual black garlic, you’re gonna have to find a vendor that sells black garlic itself and very carefully infuse it in oil or lard on the lowest possible heat for at least 30 min., watching it like a hawk and stirring gradually to ensure it doesn’t burn beyond where you want it.

This is a Japanese import website with a description of their product if you want confirmation.

Original Poster2 points · 6 months ago

Everything homemade but the noodles (which were just the best looking fresh noodles from the Asian grocery).

They didn’t have femurs at the grocery store, so I used a mix of pigs feet and neck bones. It was on the stove for about 24 hours overall. The tare was exactly /u/ramenlord’s recipe.

The result was incredibly gelatinous and quite sticky. I had to wash my face after eating.

Toppings were just enoki mushrooms, scallions, soft boiled egg marinated in soy sauce, mirin, sake and a little togarashi powder.

see more

The oversaturation of gelatin is definitely the pig feet, they can be pretty overwhelming. I can’t seem to find a reliable butcher myself that provides pig femurs either, unfortunately. This looks great!

Awesome write up! It will definitely help me with my own version this weekend.

see more
Original Poster1 point · 7 months ago

Glad it’s helpful! The beef fat thing was absolutely confounding and it was a lot of fun to research.

It's perfect. I'm in love

see more
Original Poster2 points · 7 months ago

Haha, I wish it was perfect (or that perfect was possible, I'd probably have to retire from cooking ramen at home though). Could maybe use half an ajitama and maybe some pickled red onions/shallots or an aromatic herb topping. Fried sage leaves went excellently with a risotto I made out of the broth last night.

Load more comments

There’s definitely chashu recipes in his sidebar posts.

Original Poster3 points · 7 months ago

Nothing indicates quantity.

I didn't consider looking for chashu recipes embedded in the other posts since it wasn't in the tonkotsu post - you're right, the preparation steps are there. Thanks for that. Still looking for quantity!

see more
1 point · 7 months ago · edited 7 months ago

It’s not as important a factor as you’re making it out to be and it really depends on your method. If you’ve done braises before, there has to be enough liquid to at least cover your meat up halfway with some occasional turning to ensure even flavoring. Whatever amount you can fit into your cooking vessel, which should be anywhere from 2-4 lbs. It also depends on the way your butcher cuts the belly—sometimes it’s in huge slabs that can be rolled, other times it’s in thin strips (bacon cut, around 3 inches wide) that aren’t as optimal for rolling, and that might need to be cut into more manageable chunks. If you’re worried about overcooking and optimal internal temps, I’d say that’s good practice but largely irrelevant with this kind of cut, because there’s so much collagen to break down and it’s such a low and slow process that the method is near infinitely scalable for any amount of meat (especially if you opt for sous vide or pressure cooking instead of manual stovetop/oven cooking).

Now, it sounds like you’re making a very small amount of soup, which is fine, but you should really consider keep the ratios intact for a larger amount. You’re going to have to be more cognizant of evaporation and flavor extraction flashpoints, which, unlike chashu, don’t scale down very well. I’d go so far as to say that if you should never aim to make anything less than 6 servings, especially for a paitan that requires a rapid boil. I understand home kitchens aren’t as accommodating for large amounts (I, too, am working out of a home kitchen), but I dunno, it’s up to you.

EDIT: I’ll actually eat my foot a bit here and say if you have a pressure cooker, these scaling problems can be more comfortably overlooked. Check out the pressure cooker recipe from u/ramen_lord in the sidebar to note the differences in method.

Nice, taking picture as a visual aids helps make the process way more accessible to first time folks.

At 40%, those noodles look damn tasty too!

2 points · 7 months ago · edited 7 months ago

Yup! Light sounds about right, a rack is tasty but tiny. I made about 10 cups of broth from two sets of rack bones and about two pounds of necks I found discounted at the market.

I made a shio and a miso ramen out of it, but I much preferred the shio over the miso. I didn’t explore much what the optimal ratio of ingredients for the miso tare might be; it was more or less just red and white in equal measure mixed with lard, sake, mirin, and ichimi. The shio tare was mostly just sake steeped with kombu and some high quality salt added. You can really go in almost any direction with it, it sounds like you’ve got a versatile chintan on your hands.

EDIT: Here’s an example of a lamb broth I really enjoyed back in Tokyo. If you’re willing to do some extra work, you could use this lamb stock as a starting base for a hybrid tonkotsu that uses pork and lamb. It’d probably be very good but constitute quite a bit of extra work.

As always, your flavor combinations are deeply inspired. Porcinis and chanterelles are a bit hard to access for me and somewhat cost prohibitive, but I may take some cues from you on this on my next cooking project!

They’re mustard greens at Ikkousha. Not sure if it’s gai choy or a western mustard green though. It should be a fairly simple pickle with a generous amount of salt and ichimi.

Cake day
December 22, 2016
Trophy Case (2)
One-Year Club

Verified Email

Cookies help us deliver our Services. By using our Services or clicking I agree, you agree to our use of cookies. Learn More.