I want to get good, really good at making genuine ramen at home. Tired of all these websites and their editorial stories, plethora of links that go nowhere, and AI recaps.Give it to me straight 4chinz. How do I begin making these delicious dishes? I want to see recipes. I want to see shopping lists of things I need to have on hand. I want to see your personal favorites and unique creations.POST RAMEN!
>>21759992>making genuine ramenlmaowell if you want my advice? throse some noodles in the pot, crush up a bag of cheetos into a dust, then when the noodles are done drain 'em and then dump the cheeto dust right on 'em.donedinner is served
Just get good broth, that's literally what makes it. Then just add what goes well with the broth.
>>21759992There's this thing /ck/ avoids like the plague, it's called a cookbookI have pic rel and it served me well so far
>>21759992Not even the Japanese make ramen at home
>>21760069Thank you. I'll look into this. Still looking for some autist's ideas. Man I didn't expect the first several replies to be so depressing. Can't be sad when enjoying a bowl of the good stuff.
>>21759992I made ramen from absolute scratch once and I really believe it isn't worth the effort. Came out great but man fuck that shit.
>>21760119If I could get good ones a 3-minute walk away for a pittance I wouldn't either
>>21759992If you try to go for anything other than a miso broth you're in for a hell of a lot of work. Ramen is 90% broth, 7% noodles, and 3% topings. Noodles are easy, just go buy some. Unless you feel the absolute need to make your own. Ramen noodles are entirely too much fucking effort from scratch. The egg takes about a day of prep, and by that I mean you just need to let a soft boiled egg sit in the marinade for a day. Other than that, everything is easy to get from any asian grocery store.
>>21760265Exactly right. Some other ingredient suggestions are> Thin sliced meats that will cook quickly in the boiling liquid> Nori to cut> Green onion> Chili oil> Bean sprouts> Fish cakes Yummmm I want ramen now. Lastly, I like to make a bunch of soft boiled eggs and I'll leave them in the marinade until I eat them all. The texture of the white gets a little different but the convenience is worth it
Start with the basics:https://www.youtube.com/watch?v=MC8wNcvIGh4
welp..The OP has summoned me..Alright, Get miso and some dashi ingredients. buy a whole chicken and learn to take it down. (chicken because my gf does not fuxx with beef or pork)..Now nobody cares what you do with the rest of the chicken. Once you get the carcass you can start slow boiling it in a bunch of water for your broth base. Here you can add whatever like trash cuts of veg..Whatever...Its really about extracting this broth from the chicken carcass. The longer you go the better it is because it gets the bone broth out..Now it should be way fucking later. So broth is complete and you pack that shit away for later.. Now when you pull it out you should have some goodies to go with it. So in between make at least some garlic chili oil and some garlic oil. I like black garlic oil and yes I add real black garlic as a special thing I do (making tea eggs is optional)...Now time to prepare the toppings..maybe a fresh head of corn sauteed in a little butter and salt..pretty much same with a head of spinach..If you cant find fish ball at the local asian mart you can sub in some fake crab meat sticks..The star is the Charsiu..Here I do chicken..https://www.youtube.com/watch?v=3SrCwMEbuFM
>>21760327Ok..Now get your pot of stock out when you got all the good toppings together and working them. Have that boiling up to reheat. here its all about your skill and experience. So this is not an exact recipe..If you want to add some lemon juice to this stock? Sometimes go right ahead, Ive seen it done...I usually just start adding dashi powder or home made dashi or a combination of the 2 and miso. But whatever this is the base. Theres a million different real Ramens and this one is my weeb geikokujinn version. So sample the flavor and get the stock just right adding the dashi and the miso..Sometimes white miso sometimes red..This is your canvas so do whatever.. I also take my miso with an egg..so perfect the hard boiled egg with the center you like.. here..https://www.youtube.com/watch?v=HzIdk8UHHUULike I said sometimes I fully tea egg it in advance but not really too much worth it..Now the noodles..The store pack bullshit instant ramen noodles are fine. you can even snatch the little Salt MSG flavor packet as a little new flavor for the broth..But just a pinch..If you want to hand pull long ass noodles like youre making DaPanJi go for it..Even my Asian mart has fresh noodles in their fridge section for the higher end. Or make Soba..Its just noodles so whatever..I usually go for the Instant shit out of speed and convenience of availability..Now to bowl it. Drop a little of the garlic oil in the bowl. Broth Noodles. Toppings. As condiments I usually go with home made chili oil, fresh grated garlic cloves, Chili crisp from the angry grandma, or additional homemade black garlic oil...Congrats basic bitch ramen. This shit slaps. Travel the world. Eat Ramen. Then Come back and tell me it did not slap. King Gordon Ramsey of Ramen Weebs.
>>21760327>>21760347heres a picture. I dont know if thats Spinach or Seeweed. But I prefer spinach. I dont care if this is like a Chinese person making sushi. This Ramen slaps.
>>21760359I like the imitation crab legs better than the sticks or the flakes
I think Alex's series on YT is the best explanation I have seen: https://www.youtube.com/watch?v=bywOcY2CaqQ&list=PLURsDaOr8hWXGHjXPa3nTFZnbqJcAfs4N&index=6Ramen is made up of 5 elements and how you combine those elements determines what kind of ramen you are making. 1. Tare (strong seasoning where you add a few teaspoons - can be soy, miso, salty, umami)2. Broth (pork, chicken, dashi or a combination)3. Aroma oil (Aromatics cooked in oil or fat) 4. Noodles (They are like curly worms)5. Toppings (Chashu, green onions, egg, ect. all the western made ramen I see always has way too many toppings)Then you can start freezing broth or keeping tare in the fridge and make good ramen whenever you want.
>>21759992https://www.justonecookbook.com/vegetarian-ramen/start with this, then maybe move on to champon ramen, then tantanmen on the same website. those are my usual go-tos. tried making tonkotsu ramen a couple of weeks ago but the broth came out all brown...tasted alright but not something I'd wanna slave 12 hours doing then have a lot of left over broth.
>>21759992If the stock is sex juice, the rest matters very little. Make the dankest possible stock into sex juice.
>>21760548>vegetarian-ramenWhy start with the cope version of a thing that's trying to be meat except without the meat?This is like saying if you want to learn to make a Thanksgiving roast you should start with tofurkey
1) buy pig knuckles, oxtails, etc2) boil for hours on high until it all just dissolves and all thats left are bones 3) freeze the resulting broth, this is basically tonkotsu4) use as broth base for instant noodles5) add fried mushrooms and thinly sliced meat and maybe egg and whatever looks good, even peanuts work
>>21760856Who cares what the original tried to be? You're too recipe-minded.
>>21760292Beat me to it. Also can't beat Cooking with Dog:https://www.youtube.com/watch?v=yfEUwNQTXwUhttps://www.youtube.com/watch?v=J7fZjiLV36chttps://www.youtube.com/watch?v=8fXTPj0XVe8
