Anyone know how to make "proper" Ramen

memyselfandi · 9 Dec 2017 at 10:48

Ha, you got to talk to musicians .... I tend to get people like cleaners on their lunch breaks!

Gammawolf · 18 Dec 2017 at 14:28

d_brennen said:
Go net a Japanese woman who can cook. Sorted

Can confirm. Also likely to get some Chinese and Korean dishes thrown in for free.

dulcificum · 26 Jul 2019 at 15:07

Raymond Lin said:
I cheated, found a place that sells concentrated tonkotsu broth, it was £20 for a 1L portion, very expensive but as it turns out, incredibly good!!!! I mean it is light years ahead of Wagamama and almost on Japan level, if the bowl above is 10/10, this is easily an 8, may be even a 9 once I work out the ratio to my liking.

It even has fat on the broth, I am satisfied and I can say this will do nicely as a substitute, vs slogging away for hours.

Necro thread but with a pressure cooker and a good butcher making a broth from scratch that will **** all over that sous chef stuff is dead easy. Not a slog at all.

Also, if you're making at home with concentrated base, make sure you spend a bit of time making a half decent tare and make a batch of mayu too. Really makes a big difference.

Also, always sous vide your char siu!

Raymond Lin · 26 Jul 2019 at 15:14

dulcificum said:
Necro thread but with a pressure cooker and a good butcher making a broth from scratch that will **** all over that sous chef stuff is dead easy. Not a slog at all.

Also, if you're making at home with concentrated base, make sure you spend a bit of time making a half decent tare and make a batch of mauy too. Really makes a big difference.

Also, always sous vide your char siu!

I already sous vide my meat, it's the easiest way.

Don't have a pressure cooker...I am trying to stop myself collecting cooking gadgets that only use once a year. I know how to make the broth from scratch but I am never at home for that long at a time so it is difficult to fit it in.

Gypo · 27 Jul 2019 at 12:42

Problem with wagamama is it can be hit and miss.

Went in April and the Korean Beef Ramen was very good, went back in May and it was tasteless.

I was recommended a Japanese place in Stoke called MISO....it was shocking!

Shadowness · 27 Jul 2019 at 12:56

The ramen can be very hit or miss I agree. Things like the katsu curry or noodle dishes are generally pretty consistent.

dulcificum · 28 Jul 2019 at 12:39

Gypo said:
Problem with wagamama is it can be hit and miss.

Went in April and the Korean Beef Ramen was very good, went back in May and it was tasteless.

I was recommended a Japanese place in Stoke called MISO....it was shocking!

Wagamana ramen is utter trash. BD and Tonkotsu are okay but Wagamama is so so so far behind.

Raymond Lin said:
I already sous vide my meat, it's the easiest way.

Don't have a pressure cooker...I am trying to stop myself collecting cooking gadgets that only use once a year. I know how to make the broth from scratch but I am never at home for that long at a time so it is difficult to fit it in.

Good! Yeah, that was the problem for me. And with a full sous vide machine not even a smaller immersion version, space is at a premium. But the pressure cooker is definitely worth it. You can cut ramen stock down from 18 hours to just a couple (and you don't need to babysit it). Same with pho stock. Instead of a day it's just a few mins and ready a few hours later. Normal soups and bisques are simple. Braises are great and I have one that will cold smoke too.

Just looked at that sous chef ramen stock. Has it changed? I can't see how it's close to being useable. It doesn't have any meat in it at all?!

Raymond Lin · 28 Jul 2019 at 12:49

dulcificum said:
Wagamana ramen is utter trash. BD and Tonkotsu are okay but Wagamama is so so so far behind.

Good! Yeah, that was the problem for me. And with a full sous vide machine not even a smaller immersion version, space is at a premium. But the pressure cooker is definitely worth it. You can cut ramen stock down from 18 hours to just a couple (and you don't need to babysit it). Same with pho stock. Instead of a day it's just a few mins and ready a few hours later. Normal soups and bisques are simple. Braises are great and I have one that will cold smoke too.

Just looked at that sous chef ramen stock. Has it changed? I can't see how it's close to being useable. It doesn't have any meat in it at all?!

The taste though, it is REALLY good, better than a few ramen places I've had here in the UK, only bettered than the ones I had in Japan. I may be clouded by my memory but I am going back in a few months so will compare again.

dulcificum · 28 Jul 2019 at 13:03

Have you done a stock from scratch at home yet? I'd be interested to hear a side by side comparison.

soulhunter123 · 29 Aug 2019 at 00:25

Got a decent butcher near you? A couple of ham hocks plus a couple of chicken carcasses, all pressure cooked with a basic mirepoix for 90-120 minutes will give you a very rich gelatinous broth.

dulcificum · 29 Aug 2019 at 00:52

soulhunter123 said:
Got a decent butcher near you? A couple of ham hocks plus a couple of chicken carcasses, all pressure cooked with a basic mirepoix for 90-120 minutes will give you a very rich gelatinous broth.

You really do need the trotters.

soulhunter123 · 29 Aug 2019 at 01:04

dulcificum said:
You really do need the trotters.

Great for gelatine, but honestly I don't rate feet for adding flavour to a stock. I boiled several kilograms of chicken feet I got from an Asian supermarket once; the stock turned out very thick but tasted of very little. I'll stick to whole carcasses or at least wings in the future!

Furton · 11 Oct 2019 at 17:43

Just revising this thread, what recipe did you use with the Souschef broth?