For those who are rating I did want to give a heads up. I am a professional in the Culinary Industry but I have a focus in French Cuisine. That doesnt mean I dont like to go out of the bounds of my focus but I do lack alot of expertise. As such this is my first time plating with a bowl of ramen, which I understand is not too high up on the plating scale but none the less wanted to try it out and get feedback on how I could do it better. Please be completely honest, even if it is to the point that it hurts.
Pizza_900deg
Pigs feet base. You can say tonkotsu.
Icy-Airline7308
Hello. Ramen chef here. Your egg is nicely done. When you plate your noodles fold them over once evenly in a square and put your chashu on top. As far as nori cut it in rectangles and place like u currently have your chashu. I also suggest searing the bok choy for extra texture. Idk if you added a finishing oil or tare but the Taré helps the salinity and if you use sesame oil or burnt garlic oil, yhe bitterness counters the sweetness and makes it both full bodied and adds a nice flavor. Or scallion oil. Also adding chicken carcasses adds a nice texture when u want that white creamy flavor
3 Comments
For those who are rating I did want to give a heads up.
I am a professional in the Culinary Industry but I have a focus in French Cuisine.
That doesnt mean I dont like to go out of the bounds of my focus but I do lack alot of expertise.
As such this is my first time plating with a bowl of ramen, which I understand is not too high up on the plating scale but none the less wanted to try it out and get feedback on how I could do it better.
Please be completely honest, even if it is to the point that it hurts.
Pigs feet base. You can say tonkotsu.
Hello. Ramen chef here. Your egg is nicely done. When you plate your noodles fold them over once evenly in a square and put your chashu on top. As far as nori cut it in rectangles and place like u currently have your chashu. I also suggest searing the bok choy for extra texture. Idk if you added a finishing oil or tare but the Taré helps the salinity and if you use sesame oil or burnt garlic oil, yhe bitterness counters the sweetness and makes it both full bodied and adds a nice flavor. Or scallion oil. Also adding chicken carcasses adds a nice texture when u want that white creamy flavor