Broth was great. Noodles were okay. I would get it again for the broth. I added some butter.
First Attempt at this. Really proud of myself with the result.
Located in Tama City, Tokyo, there is a ramen shop called 'Horaiken.' It’s a hidden gem that even most locals don't know about, let alone international visitors. The shop opens at 10:00 AM, and a line starts forming immediately. I highly recommend their signature 'Stamina Ramen'.
Lately, I’ve been roasting mine in the grill just because I absolutely hate washing a pot full of grease. What’s your go-to method?
I can feel my arteries clogging, but no regrets.
Chukasoba Kotetsu is a restaurant located in Shimokitazawa, Japan, and it has a record of being featured in the Michelin Guide. Their ramen is simple yet refined, characterized by a strong and savory umami flavor.
I enjoyed eating the ramen at Ramen Street in Tokyo Station.
I especially love this bowl, which is high-quality miso soup with a good spicy taste.
This name of shop is “Hanamichi-an”
Made with bisque, shrimp, creamy corn and quail egg
Had it in Tottori and I loved the rich, robust flavours without it being overly heavy compared to tonkotsu broth. I dare say I now prefer gyukotsu broth over tonkotsu broth.
Had a jiro inspired tantanmen in Japan and I was inspired by how amazing it was! This is one of the inspired dishes!
I personally cook for about 4 minutes in the microwave then drain 95% of the water and then add the seasoning packet, red pepper flakes, hot sauce and everything but the bagel seasoning
Shiitake mushroom 🍄, carrot, nori and bok choy
A legacy flavor that was once sidelined by the new-wave movement. Just a clear, nostalgic soup packed with heavy MSG umami and loaded with freshly sliced chashu to the brim.
It hits the brain SO hard. The dopamine rush is absolutely UNREAL. 🤤🧠✨
This is the ramen that is called “Tsubame Sanjo ramen”.
This ramen’s features is to have a lot of pork back fat and thick noodles of handmade.
Shop name is “Koushu Hatten”(杭州飯店).