/ck/ - Food & Cooking

[Anonymous No.5642389]

Can someone give me a basic recipe on how to make ramen?
Especially the broth.

[Anonymous No.5642394]

>>5642389
Ramen is one of those things that can be sold cheaply by restaurants because the ingredients are cheap but that is so time consuming and requires so many ingredients that it is always an expensive waste of time if you try to make it at home for less than 10 people

[Anonymous No.5642398]

>>5642389
i just wanna eat or cook the real deal not the instant stuff at the supermarket, there are no places to eat ramen near me so i gotta improvise

[Anonymous No.5642406]

Making real authentic ramen is a somewhat expensive - you need a menkiri bōchō in order to even make the noodles correctly. That is why in Japan people get it at a yatai instead of making it at home. It's cheap enough when you scale up production but it makes little sense to make only a few servings unless you just want to torture yourself.

My real advice for you if you want to eat a variety of things without having them shipped to you from all over the map is to study hard and move out of your provincial hell hole.

[Anonymous No.5642421]

>>5642406
>you need a menkiri bōchō in order to even make the noodles correctly

Nah, you just need that if you want to be 100% traditional. You can cut the noodles just fine with a normal knife. It might to be as efficient but then again, if you don't own a ramen shop you don't need that degree of efficiency.

The biggest pain is the stock, and even that is actually quite easy, it just takes a long time. Thankfully it's hands-off so you can have it simmering while you do something else.

[Simple, homemade ramen, 1/2. No.5642455]

Depends on the variety. There are many, many different types of ramen and ramen broths out there.

The one in your pic looks like it's probably dried fish and seaweed broth soy sauce ramen (niboshikonbudashi shoyu ramen), which is one of the more basic sorts and is not terribly time consuming. From beginning to end, it take take as little as 45 minutes to make.

For 1 litre/quart, you'll need:
dried seaweed, 1 sheet
>or shredded, a half cup tightly packed, but I much prefer the sheet
dried baby sardines/anchovies, 1 cup
Welsh onion/Korean leek, 2 whole
Ginger, 1 hand
Water, 1-2 litres/quarts depending on whether or not you're to use a pressure cooker
Soy sauce, to taste
Ginger juice, to taste
Mirin, to taste
Sake, to taste
Sugar, to taste

[Simple, homemade ramen, 2/2. No.5642458]

>>5642455
Wash the seaweed under running water until pliable.
Place fish and seaweed into a stock pot or pressure cooker.
Trim outer layers from leek and separate the green from the white.
Wash the ginger and the leek.
Smash the ginger and leek whites flat with the side of the knife and place into the pot.
Tie the greens into knots and place into the pot.
Add the water and set to high heat; if using a pressure cooker, add 1 litre, otherwise, add 2.
When it is just about to come to the boil, remove the seaweed (this is why I recommend sheets).
If using a pressure cooker, carefully clamp the lid and allow to cook at high pressure 20 minutes or so, then off the heat and allow to cool 10-15 minutes before carefully venting.
If using a normal pot, bring to the boil then lower the heat to maintain a low simmer and allow to reduce in liquid volume by about half.
Carefully strain out all solids and catch the broth in a second stock pot or a bowl; if desired, strain through muslin/cheese cloth or coffee filters to remove particulate matter.
Season to taste with soy sauce, ginger juice, mirin, sake and sugar.

That's it.
To serve, boil some noodles in water to desired doneness then wash under cold running water to retain chewiness.
Place broth in a bowl and slip in the noodles.
Add toppings as desired. In OP's pic, I see preserved bamboo (menma), Japanese fish cake/sausage slices (futomaki), spinach, slices of boiled egg, sliced green onions/scallion greens and either sliced roasted pork loin or tofu (I can't quite tell which it is, but I think it's pork loin).
When it's pork loin ramen, the dried fish-and-seaweed broth is often mixed 1:1 with pork broth (not pork bone stock, which is something else entirely) but you can just go without.

[Anonymous No.5642462]

The Momofuku cookbook has one of the best ramen broth recipes EVER. Chicken, Pork, dashi, and veggies combine over a 2ish day process to make the most luxurious broth i've ever made.

[Anonymous No.5642486]

>>5642458
>>5642455
>calling it "seaweed"

R u baka, gaijin-kun??

[Anonymous No.5642493]

>>5642458

Confirmed for not knowing anything about making Asian food.

Soy sauce and mirin is not to taste. Kaeshi should be made ahead of time and be rested at room temperature for 1 day.

Konbu is not seaweed.

Ginger should go in the stock.

Also katsuobushi is necessary if you're making a sea based dashi.

Anchovies should be cleaned and added near the last step of the broth,.

[Anonymous No.5642495]

>>5642458
thank you

[Anonymous No.5642507]

>>5642486
I wanted to use simpler words and I don't know what this specific seaweed is called in English. I know its name in grolious nihongo and in my other language, but not in English, sorry.
I figured 'seaweed' was good enough. Is it not?

[Anonymous No.5642508]

>>5642493
>western armchair expert telling someone who grew up in a japanese household about nip things
Nice try, whitey.

[Anonymous No.5642513]

>>5642389
Huck a whole fish, dried mushrooms and other crap into a slow cooker and cook for hours.

Make Ramen from some online recipe. Not hard to find. I used this (tasted good) http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-from-scratch/

I used the spaghetti cutter attachment on my hand-crank pasta sheet maker. Makes a good decent size close to the cheap packaged kind.

Once you strain the broth and bring to boil, I added coconut cream to the broth. For the noodles, you actually fry them in oil first, then add them to the boiling broth for a bit.

Best Ramen I've ever had.

[Anonymous No.5642542]

>>5642508

俺は板前修行にでるまえにラーメン職人のもとで五年間バイトをしてきたから、お前の偽レシピの文句をいえるんだ。

お前こそ家庭コックちゃんの分際でよく偉そうに言えるね。

[Anonymous No.5642545]

>>5642542

me likey

[Anonymous No.5642548]

>>5642507

Seaweed and seakelp are completely different things. They dont even look alike. Maybe you should stop giving advice if you dont even know basic knowledge about Japanese cooking.

[Anonymous No.5642554]

>>5642548
He just didn't know the English word for it you gigantic cunt. You didn't even read the post, or try to comprehend it, did you? You just sat there spazzing out over seaweed, like a retard.

[Anonymous No.5642581]

>>5642554

"Him"

Lol, it's so obvious that you are "him." If "he" had the time to type up two posts worth of that "recipe," couldn't he have taken the extra step to look it up?

http://dictionary.goo.ne.jp/smp/leaf/je2/27722/m0u/?_ck=F

[Anonymous No.5642583]

>>5642455
I'm welsh, what the fuck is a welsh onion?

[Anonymous No.5642610]

>>5642581
I'm not the other poster, you just radiate an aura of cuntiness so strongly that I had to point it out to you.

[Anonymous No.5642615]

>>5642389
1/2

[Anonymous No.5642618]

>>5642610

Thank you for pointing it out, kind sir. I shall heed your warning on my next lecturing of charlatans, lest I cause emotional pain to the subject of my criticism.

[Anonymous No.5642620]

>>5642615
2/2

[Anonymous No.5642627]

>>5642583
a leek presumably

[Anonymous No.5642630]

>>5642389
the serious eats recipe is good http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html

[Anonymous No.5642633]

>>5642618
It's okay to criticize someone, but you were criticizing without even understanding what the person was saying. You end up just looking like one of those crazy people who shout nonsense at everyone. Like an angry hobo.

[Anonymous No.5642635]

I posted the recipe. I do not understand what the problem here is. I am unable to. If you have a better recipe, please post it for OP. You needn't use my recipe. It's just one of a great number of recipes. I even said so when I gave the recipe.
You can add dried fragrant mushrooms or leave out the seaweed or add roasted garlic or substitute the welsh onion for scallions/green onions or regular onion or make the broth with chicken stock instead of water and many more other ways, too. There are as many ways to make the broth as there are people in the world and everyone will have their variation. The recipe I gave is just how my family makes quick ramen broth. We have never cooled the broth except for when making it with pork and that is only to remove the fat that floats on top when it cools. Since the one I have given hasn't used the pork, it was not needed to cool it to remove the fat.

>>5642583
I learnt that 'welsh' (minuscule W) means 'foreign' or 'weird.' Welsh onion is a type of leek and has nothing to do with Wales. I don't know why it is considered foreign or weird. I buy it from a Korean grocer because the Japanese one in my area is much more costly than the Korean one.
Also: hi! I like Wales and the Welsh.

>>5642542
I am dyslexic with Japanese and Chinese and cannot read either at all, I am sorry.

[Anonymous No.5642644]

>>5642633

I did understand what he was saying, which is why i laid out critiques and my credentials on my subsequent posts.

[Anonymous No.5642648]

http://youtu.be/-wa0umYJVGg

Might as well use a ramen recipe from an actual Japanese person.

[Anonymous No.5642649]

I thought beans and chili autism was bad...

[Anonymous No.5642652]

>>5642644
No, you criticized him for not knowing the difference between seaweed and sea kelp, when he said he just didn't know the English word for it. And instead of telling him the word, you just kept going on about how he didn't know anything of Japanese cooking.

[Anonymous No.5642653]

>>5642493
>konbu is not seaweed
http://en.wikipedia.org/wiki/Konbu
>Kombu (昆布 konbu?) is edible kelp from the family Laminariaceae widely eaten in East Asia.

http://en.wikipedia.org/wiki/Kelp
>Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales.

>Ginger should go in the stock.

>>5642458
>Smash the ginger and leek whites flat with the side of the knife and place into the pot.
It goes in the stock.

>Also katsuobushi is necessary if you're making a sea based dashi.
>Anchovies should be cleaned and added near the last step of the broth,.
Not everything is made the way you make it. Not everyone does things the way you do things.

[Anonymous No.5642656]

>>5642648
>muh authenticity

[Anonymous No.5642661]

>>5642656
It's great isn't it?

[Anonymous No.5642662]

>>5642648
That's almost identical to >>5642455 >>5642458 just that >>5642648 adds pork broth and dried shiitake.
So if >>5642455 >>5642458 is the same as >>5642648, does that mean that >>5642493 is a horrid cunt? It seems to imply that, yes.

[Anonymous No.5642665]

>>5642653
>Not everything is made the way you make it. Not everyone does things the way you do things.
fuck off troll

[Anonymous No.5642676]

>>5642665
>boohoo: you're doin' things different!! :: cry ::

[Anonymous No.5642702]

>>5642548

Your autism won't let you admit that kelp is seaweed because seaweed is a larger more generic term that your ocd won't allow your detailed ocd mind to grasp... But here is page 44 of david chang's momofuku referring to konbu as seaweed in a recipe for dashi.

Thanks for improving the thread with your retard style pedantic antics.

[Anonymous No.5642710]

>>5642702
"Kelp are large seaweeds"

I have recognized a pattern, that autists don't understand the idea of generic sets.

[Anonymous No.5642724]

>>5642653

In the industry, seaweed always refers to nori or wakame. Sea kelp always refers to konbu. Scientifically, seaweed may be the accurate term to describe both, but in real life that is not the case.

Example: Red fish and white fish may not have a scientific distinction, but in the culinary world, they have significant differences.

Another example: tomato is scientifically a fruit, but it is practically a vegetable.


Katsuobushi is standard in Japanese cuisine, even ramen. It is necessary to round out the fishiness of niboshi.

Lastly, niboshi should absolutely cleaned, especially if it goes into the pressure cooker. This is to prevent the stock from becoming bitter. It is only acceptable to leave the guts and heads on if the niboshi is quickly soaked, like how it is done in some udon shops.

It is true that everybody does things their own way. But the recipe he posted had so many technical issues. It's like making miso soup with water instead of dashi, or making sushi with rice paper instead of nori, or making tempura sauce with soy sauce and corn syrup and calling it tentsuyu.

Also I am autistic. But I've apprenticed as itamae for 13 years in Tokyo, so I do know what I am talking about. I wouldnt have come this far if it weren't for my "autistic tendency" to detail and correctness.

[Anonymous No.5642731]

>>5642702

Autistic man here. David Chang is not even considered a shokunin in the industry. It's like saying Alton Brown or Anthony Bourdain are authorities on cooking

[Anonymous No.5642737]

>>5642724
>>5642731
>refute common usage argument
>ignore literature on the subject

Ok.. No one is arguing that your specifics are wrong. But the generic term, as used, was just fine and no one needed to aut out.

[Anonymous No.5642738]

>>5642724
Everyone's an expert on the internet. The recipe is identical to >>5642648 so I guess cooking with dog lady is
>>5642493
>Confirmed for not knowing anything about making Asian food.
and
>>5642548
>should stop giving advice if [she doesn't] even know basic knowledge about Japanese cooking.

Just shut the fuck up. You lost this one. Everyone disagrees with you. This is why you have no friends, no one loves you and you will die, alone, with all your cats and when the neighbours call someone to investigate the odours of your putrifying corpse, the cats will have eaten half of it.

>>5642662 is absolutely right to call you
>a horrid cunt
Because you totes are. A horrid, insufferable fucking cunt.

[Anonymous No.5642743]

>>5642738

Is cooking with dog lady a professional cook?

[Anonymous No.5642747]

>>5642724
>>5642731

The difference between realizing generic industry terms and usage, and relying on specifics and pedantics is often the realm of internet trolls that only know how to do google searches and will cling to the search result they have decided is the correct answer. This is a much weaker form of knowledge, when compared to a person that has read the literature, cooked the cook, and had the experience to recognize the generic terms and substitutable words and phrases for similar or hierarchical items.

Keep on with the ocd kelp is not seaweed argument, but you're dead wrong.

Since konbu is kelp, and kelp is seaweed, konbu is seaweed. Thats all there is to that.

[Anonymous No.5642748]

>>5642724
>Example: Red fish and white fish may not have a scientific distinction

are you fucking serious? that is the entire point of the biological classification system.

[Anonymous No.5642749]

>>5642743
Likely not and neither is >>5642458 >>5642455 but you know what the difference between >>5642458 >>5642455 and Autiefag is? Autiefag didn't help the thread. At all. >>5642458 >>5642455 was homemade goodness as done in some Japanese person's home, not some fancy, shmancy Japanese restaurant. Fuck Autiefag. Fuck him in the arse with a big rubber dick.

[Anonymous No.5642755]

>>5642737

The post below me saying that i am wrong about my terminology, while ignoring the actually technical critiques I made about the recipe.

Even if i concede that seaweed can refer to konbu, it doesnt make the rest of my post wrong. Doing things uniquely is not an excuse for technical errors.

It's like cooking spaghetti for 20 minutes, and saying that "i like soggy pasta so the recipe is just as valid as everybody else's"

[Anonymous No.5642756]

>>5642755
So, uh... do you have an actual recipe or not?

[Anonymous No.5642760]

>>5642755
>technical errors
Abloobloobloo. Go sperg out elsewhere, faggot.
You've lost.

[Anonymous No.5642762]

>>5642756
Of course he doesn't. Autiefag is just useless piece of shit, never worked anywhere and just collects gubmint benefits paid him for his autism.
He doesn't know jack motherfucking balls.
>>5642458 >>5642455 was helpful and Autiefag is a pedantic crybaby.

[Anonymous No.5642766]

>>5642760

What did i lose? You only refuted one of my points

[Anonymous No.5642769]

>>5642766
>what did i lose
At life. Nobody loves you and you have no friends because you're a needless pedant. And >>5642458 >>5642455 is a perfectly fine recipe and you've yet to provide one of your own.
Cry more, friendless faggot.

[Anonymous No.5642770]

>>5642756

I posted so many recipes in the past ramen threads, but nobody bothers to read them because they are content with making "home style" ramen.

I just came to point out the wrongs and restore honor to the glory of ramen cuisine.

[Anonymous No.5642783]

>>5642755
No its not like that at all.

Its like someone saying "add the pepper" to your sauce.

Then you come in and autshit all over the place saying that the original poster was an idiot for specifying pepper (implying he meant ancho chile pepper) when EVERYONE KNEW ALL ALONG HE MEANT BLACK PEPPER.

No one gave a shit, no one gives a shit, shut the fuck up.

We all know what is meant by seaweed in a fucking dashi stock. If op was gonna go swiming in the pacific and just fresh havest some random wed growing in the water the he fucking deserves what he gets.

Just like anyone adding ancho chilis to a god damn marinara.

And for reference, if people like their pasta overcooked, that doesn't make their recipe wrong. That makes their recipe perfectly the way they like it, which is perfectly correct. The way this gets sorted out is that person posts their recipe, and 10 other people post their recipe and of the 11 only one boils the pasta for 20 minutes. It doesn't get fixed by autshitting all over the thread. Next time, if you disagree with something, get helpful and post a god damn recipe.

[Anonymous No.5642822]

>>5642783

Man i cant keep up with you. I would like to talk more about my ancestral cuisine with you, but I have to go now.

See you in the next ramen thread (^-^)/

[Anonymous No.5642861]

>>5642822
That's because their are at least 6 different people itt that you think is one person disagreeing with you. But it's not one person. We all disagree with you.

[Anonymous No.5642872]

>>5642635
Well, I suppose many of the occupants of this country are awfully fond of leeks to the extent of using them as a national symbol, so that could perhaps also be a contibuting factor

Given ramen is jp cuisine is it okay for me to ask whether I can keep my tonkatsu (and sauce) in the fridge for a cold packed lunch/makeshift bento tomorrow?

[Anonymous No.5642880]

ITT

Autism: 0
Aspie: 1

Aspergers wins again!

>/ck/

[Anonymous No.5642973]

part 1

[Anonymous No.5642977]

>>5642973
part 2

[Anonymous No.5642984]

>>5642977
tare

[Anonymous No.5642986]

>>5642984
Mayu

[Anonymous No.5642989]

>>5642986
Chashu

[Anonymous No.5642995]

>>5642989
These eggs were cooked about 2 minutes too long. Just sayin'. But the procedure is what's important, just knock 2 minutes off of cooking time.

[Anonymous No.5643001]

>>5642995
This was the final pic from that batch that all those verticals made.

[Anonymous No.5643005]

>>5643001
That looks delicious, what's the name of those thin mushrooms? I've gotten them in variety packs before but they'e never specified. They're great though, like meaty noodles.

[Anonymous No.5643015]

>>5642977
How long would the broth last in the fridge if one were to spoon out the gelatinous product of refrigeration when I wish to reheat a portion?

[Anonymous No.5643016]

>>5643005
Enoki. Do you even whole foods?

[Anonymous No.5643161]

>>5643005
>>5643015
Sorry it took me so long to reply, busy busy. Anyway, those are enoki mushrooms, but there's also black woodear mushrooms in there (those are dried and reconstituted). Both I get at my local asian market.

The broth won't last just under refrigeration for more than 5-6 days, since it's still a meat product. BUT, it freezes very well. I make big batches and freeze it in single size portions. Works great.

[syn No.5644800]

>>5642389
Google around for David Chang's recipe.

[Anonymous No.5645123]

I have a question. Ramen is a bit expensive to make, and instant ramen is not that great. But is there any place that sells plain, high quality noodles (US, Japan) that you can boil yourself so that you still have noodles but you can make your own stock and such?

[Anonymous No.5645127]

>>5645123

There was a ramen place where I used to live in California that did this. They made their ramen behind the front window as a way of attracting customers. I never bought them because I always ate in, but they were available. I live on the other coast now and I haven't seen any that do that, and there are quite a few ramen places here too. The Japanese community here is business expats though, unlike in California where there is an old established ethnic Japanese community.

[Anonymous No.5645143]

>>5645123
To be honest? This is likely because of my fam being out of Japan for two generations now, but we just use somen or capellini since proper ramen is impossible to find where I grew up and costs too much where I live now.