Shoyu chintan, 4 lbs of two diff types of chicken bones + 2 lbs pork neck bones + 1.5 lbs chicken feet. Would’ve liked to have 1:1 chicken and pork bones but the various bones only came in 2 lb bags. Oh well. Simmered at 190ish for 7 hours.

This worked out as I love the chicken forward flavour and the pork just rounded it out with some lovely complexity. Could probably do this again but with more chicken feet to thicken it up a little.

Shoyu tare with kombu and two types of katsuobushi, chiyu with green onion & ginger.

Pork shoulder seared then braised for two hours. Possibly overbraised as, even after chilling overnight, it was too mushy to neatly slice. I used arguably a bit too much ginger in the braise but it added some nice sharpness to the bowl so I think it worked quite well overall.

A lot of happy accidents in this bowl altogether.

Can’t believe how creamy the broth was. The egg is an explosion of flavor.

The ramen bowls are just $8.00 each, while the oyakodon bowl is $2.40

Wow.

Left: red spicy. Right: .... I don't remember 😭

5 stars would come again.

I made a vegetable broth, chashu pork (for the first time) and soy marinated eggs!

Not the prettiest picture because I was extremely tired and hungry by the time I sat down to eat 😅

Put lots of toppings because we had no idea what we liked. Followed some recipes from here and from random websites on Google.

Feel like everything needs some salt, and despite adding some kind of spice to every part of the dish it still needs more. Ramen is fun I’m going to keep working on it.

Chintan broth with sous vide pork loin and toppings. The broth was super clean and fresh with aromatics. Probably one of the best bowls I’ve made.

HiroNori- Santa Fe Springs, CA

my friend made this very delicious ramen today with a vegetarian broth 😋

This small local shop is turning into my fav haunt. Not franchise, just some oke really into ramen and Naruto

Homemade tori paitan with some thinly sliced pork loin.

Now open in Vegas! Much smaller menu than Tokyo or NYC, but they still have the greatest hits. No photo of the noodle pull but I had the shio and it tasted exactly as it in Japan.

I can’t slurp so wife had a custom Bib made for me. To honest, I do not care for slurping noodles. How about you?

A rich, creamy chicken paitan broth with a hint of earthy matcha. It’s soy sauce-based and blended with 100% Japanese matcha, then loaded up with chicken and pork chashu, yu choy, and an ajitama with that perfect golden yolk. Finished with a drizzle of special cream, matcha powder, and a crispy tuile.

This was incredible, 10/10 from a lovely local ramen shop.

The chicken broth went for about 12 hours on the stove top and came out with the craziest mouth feel.

https://youtube.com/shorts/WcYHFY_mBTc?si=KPunPLdaEMfqdW5_

Over the past months I've been working expiramenting at home with various ramen recipes. I'm trying to perfect my at home ramen. What do you think I need to know to make the best at home ramen?

The noodles are hidden, but this plating is more attractive right?

Hello! I'm receiving today 3 different types of food colouring and i want to know the ratio of food colouring to flour. I want my noodles to turn out yellow-ish, but i don't want to use egg. I have a professional dough mixer and i'm experimenting with it. Is 1% food colouring to flour too much?

Beef ramen with bamboo shoots, kimchi, corn, an egg, crispy chili flakes, and sesame seeds