/ck/ - Food & Cooking

[Anonymous No.15719602]

Do you actually attempt to make ramen on your own instead of instant?

[Anonymous No.15719607]

>>15719602
I never had Ramen in my life, so no.

I would like to try though desu

[Anonymous No.15719611]

>>15719602
Not ramen but I make chinese broth fairly often.

[Anonymous No.15719641]

>>15719602
yeah, if you have a pressure cooker, it makes the broth a LOT easier to make. Arguably you might lose something but who cares

[Anonymous No.15719645]

>>15719602
ichiran sells this take-away ramen kit thats 90% of the real thing. it's not "instant" as it's proper noodles but it's fast and amazing. only problem is its pretty expensive online so make sure to stock up if you go to japan.

[Anonymous No.15719657]

>>15719602
I do not use the season packets and add other ingredients, but I have only made my own noodles once or twice. Was much better, but not really worth the time.

[Anonymous No.15719667]

>>15719645
the nicest thin anyone could say about ichiran is its "just fine"
it's perfectly serviceable, convenient because it's open 24 hours, but the only reason I'd go there is because I happen to be near by and it's what's closest

[Anonymous No.15719670]

I did once. It took a whole day to make the broth. To make the chasu pork, softboiled egg and black garlic oil total took about the entire weekend and though in all fairness the last 24 hours were the marinating time. It was fucking delicious, but very labor intensive. Its the kinda thing I would do at most twice a year.

[Anonymous No.15719691]

>>15719667
no one asked. it just happens to be the best ramen-in-a-box and so I posted it

[Anonymous No.15719714]

I actually made some today!

[Anonymous No.15719720]

>>15719714
cool but why is it on the floor?

[Anonymous No.15719722]

>>15719720
I ate it on the floor

[Anonymous No.15719727]

>>15719722
thats comfy ig, how was it?

[Anonymous No.15719731]

>>15719670
Why did it take weekend to make egg?

[Anonymous No.15719739]

>>15719727
I was really happy with how it turned out. I did tonkatsu instead of pork belly to save time, but next time I make it I'm gonna sous vide the pork belly.

[Anonymous No.15719747]

I tried it once but it didn't really taste good

[Anonymous No.15719750]

>>15719731

It needs to marinate in the same sauce the chasu pork does (well not necessarily at the same time but its easier) 24 hours at least, I let it sit for 48.

[Anonymous No.15719754]

>>15719739
awesome, i'm proud of you carpet anon

[Anonymous No.15719778]

>>15719670
Get a pressure cooker to make broth, you'll cut time down to 55min or less and you'll make a deeper richer tasting broth, plus you won't stink up your house if you get a pressure cooker without a weight like pic related.

[Anonymous No.15719785]

>>15719778
just use an instant pot

[Anonymous No.15719795]

Yes.
I order really strong/fatty kurobota meat/bone reduction from Japan.
For my broth I combine with dashi, a bit of aka miso, some garlic, and add a bit of toasted sesame oil at the end.
For noodles I use frozen noodles from a company in Hawaii who makes traditional Japanese ramen noodles. Unless you’re good enough at making noodles you could open a damn shop, high-quality frozen is better than anything “fresh” you’ll make.
Toppings are whatever the fuck I feel like or have on hand.

[Anonymous No.15719806]

>>15719795
>kurobota meat/bone reduction
link?

[Anonymous No.15719815]

>>15719785
Insta Pots only hit around 11 and under 12 psi, spring indicator type pressure cookers hit 15psi, most do 17.5

[Anonymous No.15719837]

if you can make spaghetti you can make ramen too

[Anonymous No.15719867]

>>15719806
Assuming you’re a burgerbro,
Please note the following is fictional satire written just for shitposting on 4chan: my favorite isn’t US-customs-friendly; as a law-abiding US citizen, I would never dream of having my in-laws in Osaka send it to me.
Not satire: this is perfectly customs-acceptable, and 90% as good as my favorite. I’ve used it in a pinch numerous times, and there’s literally no better Japanese pork reduction (albeit with added lard and a few ingredients) you can (legally) purchase in the US.
Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup, 1-Pounds, 10 Packs https://www.amazon.com/dp/B00K69ZK46/ref=cm_sw_r_cp_api_glt_fabc_G7140F0FWWB8QK5GRT3S

[Anonymous No.15719869]

>>15719750
So it didn't actually take weekend to make egg, only foresight.

[Anonymous No.15719875]

>>15719867
worse, I'm Canadian so I will literally pay double for the exact same thing. thanks though

[Anonymous No.15719909]

>>15719602
Ive made pho from scratch before just for the hell of it and its an absolute pain in the ass. If I want something remotely fresh ill go out to eat otherwise its instant noodles all the way.

[Anonymous No.15719916]

>>15719602
if any of you are interested in making your own here is definitively the best resource for it. Dude is an expert and a great educator to boot

https://www.youtube.com/watch?v=nscTA7QxryM&list=PLm6gLR_sRM4xiAZXa3X71b4H4Dda1VMKg

[Anonymous No.15719945]

>>15719645
I'm so happy I live on the west coast where I can buy this in the grocery store

[Anonymous No.15719990]

>>15719875
That’s not double.. and I swear it’s worth every penny. Or whatever you guys call pennies.
One pack makes a serving.
Not a shitty instant-ramen serving; I mean a big-ass actual ramen bowl serving.
The price in your pic isn’t that higher than mine. You could easily spend a day and a half boiling/simmering down pork, and end up with something not nearly as good, plus you invested all that time. The price-per-serving is literally the best option you will ever find outside of Japan.

[Anonymous No.15720717]

>>15719602
I have and it's not that bad.

99.9% of making ramen is having a pot on the stove simmer away.

[Anonymous No.15722056]

>>15719602
Miso ramen I cooked this weekend.
I used frozen noodles, they were pretty good (best pre-made ones I’ve tried). Chashu took a couple of hours to cook, but I made a larger batch and froze it. I cheated on the stock, and used Knorr one. Tasted great anyway. Making stock at home is not worth the hassle when I’m not trying to impress someone.

[Anonymous No.15722065]

I've got multiple asian import markets by my house by virtue of living in a chinese/korean neighborhood. They stock lots of japanese goodies too.
What brands of noodles should I look out for? I tried some fresh korean knife cut noodles but those were definitely not my thing.
Also, why is it so fucking difficult to find Soba noodles that are actually completely (or at least mostly) buckwheat flour? Every package I find always lists wheat flour as the primary ignredient and buckwheat somewhere behind that.

[Anonymous No.15722071]

>>15722056
>cheating on the most important part
why even bother, might as well just eat instant

[Anonymous No.15722075]

>>15719667
I agree; it’s way too popular to be good.

[Anonymous No.15722106]

>>15722056
The stock is extremely important. It is absolutely necesarry and worth the effort. Flavor aside, the texture and consistency of the broth will not be correct without a homemade stock. Did you even use any dashi components like katsuobushi, niboshi or konbu? What is a bowl of ramen without those umami components? Did you makes sure to make a tare and a aroma oil?

There is no doubt your soup there looks good, in fact if you didn't say you skimped on the broth then I would say it is one of the better bowls of ramen I have seen here.

[Anonymous No.15722150]

>>15722106
Considering he used an all-in-one miso broth, you’re basically guaranteed it includes dashi. I’ve never seen one which doesn’t.

[Anonymous No.15722192]

>>15722106
Not that anon but I always just make a basic ass dashi, add some miso (and gochujang if I want a little peppery goodness) and fry ginger garlic and scallion in some veg oil til crisp to make a basic aroma oil.
It's quick, easy, and definitely a little half assed because it's a weeknight dinner. Any suggestions on how to enhance my basic bitch soupmaking?

[Anonymous No.15722205]

>>15719714
>carpet floor

[Anonymous No.15722226]

So far I've only made the broth. Usually by the time I get to that stage I'm too lazy for anything else. I can't seem to find "ramen" noodles, that aren't the instant stuff, in my Asian grocery.

[Anonymous No.15722233]

>>15722226
>in my Asian grocery.
Have you checked the freezer?

[Anonymous No.15722299]

>>15722233
Yeah. Thought I saw it once but haven't seen any yet again. Not that I go often, it's pretty occasional.

[Anonymous No.15722314]

>>15719778
>you won't stink up your house if you get a pressure cooker without a weight
by what logic?

[Anonymous No.15722363]

>>15722071
>>15722106
I cooked it according to https://www.justonecookbook.com/homemade-chashu-miso-ramen/

This one is not a restaurant-level, but it was amazing.

[Anonymous No.15722447]

>>15722065
soba noodles are so fucking good. Im tempted to just use them for all noodle applications now. Theyre healthy and im sure they'd be good as spaghetti or carbonara too

[Anonymous No.15722454]

>>15722071
agreed, you can literally use top ramen noodles so long as you make the broth and tare and toppings.

[Anonymous No.15722567]

i meal prep ramen every two weeks, make about 2 gallons of concentrated puree/broth with this. it's delicious, but i'm not sure if it's technically ramen. thoughts?

1 week in advance, picrel:
>1.5lb of portabella mushrooms, slices
>~0.5sqft of roasted seaweed
>tablespoon white miso
>crush into mason jar, add glass weight
>top with equal parts soju, soy sauce, and seasoned rice vinegar
>cap with vent
>agitate every couple days

oven:
>large butternut squash, cubed
>large head of garlic, peeled and smashed
>mix with olive oil and yellow curry powder
>bake at 415°F for 35 minutes or so, til a light char forms, set aside

in large stock pot
>pound of venison, brown with ghee and peanut oil
>strain out liquid and set both aside
>deglaze with half of your strained mushroom liquid from earlier and a splash of water
>add diced onions if you want, a squeeze of ginger, and the garlic from your oven earlier
>reduce heat, caramelize
>add 2 pounds of assorted frozen veggies (your preference, obv fresh works great too but this is already pretty effort-ful)

while that steams down, blend in a blender:
>the remaining mushroom solution
>the mushrooms themselves
>roasted butternut squash
>heaping tablespoon gochu jang
>splash of rice wine
>venison browning fluid

blend the veggies down, too
combine all the veggies, butternut squash, and venison chunks into your stock pot
i haven't needed to add any seasonings at this point
i usually keep the mix pretty thick, see below

finally, in your 5 lunch bowls:
>teaspoon white miso
>blue dragon cantonese egg noodles (the kind that are come in single serve pucks, packs of 6)
>2 ladles of hot ""broth"" over the noodles
>noodles about halfway softened by the time it's cool enough to refrigerate
every day at lunchtime, add hot water and heat gently til noodles are soft

should leave you with a gallon freezer bag of concentrate for next week, and don't forget to start the next batch of mushrooms when you thaw the bag.

thoughts?

[Anonymous No.15722575]

>>15719602
ramen is for poors. I do not eat it.

[Anonymous No.15722577]

>>15722567
>pic
i never know why this happens

[Anonymous No.15722746]

>>15719602
what the fuck is this real?

[Anonymous No.15723211]

>>15722746
do you not have basic low voltage DC motors in your country, anon?

[Anonymous No.15723248]

>>15719602
>Do you actually attempt to make ramen on your own instead of instant?
If you mean the noodles themselves, I always use store bought.

If you mean the dish, I do my own every now and then and it is pretty great, but usually I just use instant ramen and add extra ingredients.

[Anonymous No.15724261]

https://youtu.be/Pmzzrx6JVqM

[Anonymous No.15724408]

just buy a quality noodle and add what you want to it. i had mine with 2 eggs, mushrooms and pork yesterday. making noodles yourself is a meme.

[Anonymous No.15724512]

>>15724261
Damn I have literally had that exact frozen tsukemen when I was living in Japan.

If all you anons haven't had good tsukemen you are missing out. It is like sex. Holy fuck. Going to a soapland for the first time and having top tier tsukemen for the first time are quintessential Japan experiences.

[Anonymous No.15724604]

>>15724512
>If all you anons haven't had good tsukemen you are missing out. It is like sex. Holy fuck
It's noodles with a dipping sauce, you brainlet chucklefuck. Faggots who obsess over any ramen are ridiculous.

[Anonymous No.15725603]

>>15719645
>flour, salt, egg, water
Imagine being on a cooking forum and being so retarded that you have to have a corporation mix these ingredients for you, and then pay a premium to buy it, when you could have made it yourself at home for next to nothing and it tastes better. Use the shit you got in your pantry and it'll be fresher and better than any prepackaged bs. If you want the authentic Japanese experience, then import some high gluten and low gluten flour you lazy fucks.

[Anonymous No.15725608]

>>15719602
half the charm of ramen is that it's instant

[Anonymous No.15725626]

>>15725603
imagine being this fucking stupid. it's not just noodles shitwit. its ichiran soup base and their pepper powder

[Anonymous No.15725742]

>>15722314
The spring type pressures cookers don't expel steam anywhere as near as pressure cookers with weights, and just like that, your house won't stink.

[Anonymous No.15726459]

>>15719602
Nah I just buy it at the gas station. Too much effort

[Anonymous No.15726469]

>>15719602
I thought about it but I don't got the time. I just make some simple udon broth and boil some frozen udon instead

[Anonymous No.15726520]

>>15725742
it is the exact same amount of steam. boyle's gas law doesn't change. the spring is applying as much pressure to the valve as a weight would. the physics is the same.

[Anonymous No.15727027]

>>15719602
Why would you spend hours making something that’s 9c wholesale