Akime, I know this is an old topic but I do have a question. Sid, Copyright © 2012 - Japanese Cooking 101. Dave, The idea of putting your spirit or energy into cooking (or other things) is a common idea in Japanese culture. Vodich, Glad you liked our Ramen recipe! The texture is very important because the noodles are in hot soup while eating and might absorb too much soup and become too soft. any parts of pork is fine. This recipe is positively delicious. Turned out pretty good. https://www.savorybitesrecipes.com/2020/03/chicken-ramen-noodles.html Gonna try this week end, I worried about sake good thing I can omit it but I’m thinking, what sake really do with Ramen.. hehe. Same thing for pork beef or chicken. what kind of soy sauce are you using? I hope I make it taste authentic! Johnny, I’ve been following this site and channel, and I love a lot of the recipes. Conor, Traditionally, the broth takes hours, or up to an entire day to make. I tried this today and I think it turned out quite well. you can look into online stores. you could use leftover pork for salad, fried rice, sandwich, or just eat as is. Good ramen can change everything. But you might need extra time to warm up the soup with the cold noodles, so the noodle may get soft anyway. ^ w ^. However, you might get used to it as you use it more often. I am looking forward hearing from you back:). I did tried to find sake but I can’t buy it myself anymore and my mom found only a very expensive one. I really want to make this for my girlfriend, but she can’t eat gluten. And do I leave the skin on? Hi first to see all your recipe and im excited to try this…what broth im going to use. If you do that a few times, you can take the fat off the top once it cools in the fridge and you have super flavor broth to add to your next ramen. Get all the ingredients and hot soup ready, and you may want to cook noodles in batches in 2-3 pots. you dont use Dashi in your ramen? I Love This! I never tried with beef, but chicken was really good. I am trying to do a make your own ramen party for Graduation. I could not find fresh angel hair pasta. Plan on making this in a bigger batch so should i just double everything? Instead, I slightly cooked the noodles then used fresh water with the baking soda. I don’t think you need baking soda. i can’t wait to try this recipe. you could omit anything, but please keep it mind that the taste will be different from our original recipe. I see a lot of ramen with a deep red colored broth and it’s spicy. If you use instant, no need for the soda, but still cook the broth down for a few hours; I go with three or four hours including: shiitake, scallion, ginger, garlic, kombu, and half of a star anise. I haven’t seen that movie, but I’ve heard of it. Meat becomes moist. How long do I cook it, still 2 hours? Do I still need the baking soda? I would really love to try out this recipe, but I’m a little troubled with the meat. I made your ramen recipe today. Our version is pretty good for simple work. The best ramen recipe ever, wonderful flavors and the broth is delish. Daniel, Tonkotsu ramen is a noodle dish where the broth is made from pork bones. thanks for the comment and a lot of tips about Ramen! I guess for now i’ll settle for bookmarking and adding your RSS feed to my Google account. (Not alcoholic). However, some people watching our sites may be outside Japan and may not have an access to Chukamen, and still might want to know the alternative. Hi. It has a great flavor, too. Don, I personally like small slices of un-battered fried yam with raw chestnuts, shredded carrot, bok-choi, green onions and slivers of cucumber. we haven’t found a workable recipe for ramen noodles yet. And I think you can use chicken broth. Thank you for reading my message and taking time out of your day. I make soba now and then but I have never made homemade ramen. I have not tried making this yet, but I was wondering if I could premake the soup so I can use it for meals threw out the week?