I recently took over at a local ramen shop and expanded the menu to be more southern traditional with asian inspiration. This is our OG bowl; pork broth, scallion, picked onion, kimchi, runny egg, JFC (Japanese fried chicken) topped with a chili oil. I'm new at the ramen game so let me know if we are doing it right.
Full credit to my line.They made this whole thing happen.
by SharpenedChef
25 Comments
Wheres the broth though
Ramen is a soup with broth. And rest those chopsticks somewhere more polite, please.
As others have mentioned, needs more broth. Chopsticks shouldn’t be stuck in the bowl like that either. The egg yolk looks nice, but otherwise pretty colorless and could use a marinade soak maybe?
Did you cut your scallions with children’s safety scissors?
Rip apart my ramen.
I’d add more broth, cut the scallion thinner, lose the pickled onion, cut the amount of fried chicken in half. Really make sure your noodles and your broth blow people’s minds before you add anything else. Three part soup – Broth, Tare, Aroma Oil is a good place to start. You can bang bowls together with that method in seconds. The scallions are where you show people that your squad has knife skills.
I am from Japan, my family is in the ramen restaurant industry since my great-grandmother. Please delete this item and start over.
No broth smh, and dayum all them onions like that SpongeBob episode. Nice 唐揚げ!
Can’t rip apart what isn’t there in the first place.
Kinda worried the karaage might get a bit soggy after a while in the broth. Speaking of broth, a bit more added to the bowl for a chance to sip at the end of the meal would be nice. Other than that, I’d give it a try.
Your ramen is poo from a butt
I am no expert but I do love ramen food and am from the south.
IMO There needs to be more broth, half the green onion amount and cut them with a better knife, lose the pickled onions (maybe serve on the side with the chicken). Personally I don’t want soggy fried chicken. Maybe the chicken can go on a skewer drizzled in a gochujang or yum yum sauce with some dipping sauce on the side.
Or maybe have a couple of pieces of fried chicken diced and rolled into a rice paper spring roll instead of shrimp. There’s lots of options
Idk if it’s traditional to have anything fried in ramen but that’s just my personal opinion of someone from the south who would try this fusion.
How hard do we go?
As someone who’s not a chef…I don’t know if the pickled onion does much for me personally. I’m sure it helps cutting through the fat and richness (and looks pretty), but IMO the kimchi’s gonna bring a lot of that.
Might just be how it’s dished up, but kimchi looks like it could do with a bit more colour. If you remove the pickled onion, a bright red kimchi is gonna stand out more.
I think you can lose a bit of the green onion too so you can pull the noodles up to the surface – ramen’s gotta look like ramen, not a bibimbap.
Where’s the ramen? 🙂
That’s not Ramen, that’s noodles with things on it.
I think it’s evident you haven’t done the proper research.
Too many toppings, bad presentation, ajitama marinate is wrong, noodles and broth completely hidden, chopsticks sticking into the bowl, wrong bowl shape, no spoon, poorly cut scallions. Also what even is the soup and noodles? The most important element.
Was that harsh enough?
Please don’t have your chopsticks sticking up in the bowl. Its rude. Have them next to the bowl.
Fried chicken does not go in ramen. I’d rather be served ramen with chicken nuggets before a ball of popcorn chicken
Where’s the broth lol
Where’s the ramen?
Runny egg? Where? Lol
That poor fucking egg, how long did you boil it for? Was it even marinated?
You marked it as food for the dead by sticking your chopsticks in it like that.
Edit: watch the movie Tampopo
Chopsticks should not stick up from the bowl for Asian food as this looks like prayer incense sticks. They can be placed horizontally across the rim.
My brother in Christ this is a donburi…