Made (amateur) ramen for 9 people; rushed so the broth wouldn’t cool down and screwed up the presentation 🥲
Made (amateur) ramen for 9 people; rushed so the broth wouldn’t cool down and screwed up the presentation 🥲
by monovertex
8 Comments
BayernHerz
Looks fantastic. Well done.
Skevi-e
Looks good, and I dont see any f.ups on plating. I will recommend that the next you this, just serve two or three bowls at once, and tell them to just eat when it hits the table. This is my appraoch when I have people over and I always explain why and that I probably will be finishing the bowl before them anyways, lol, I serve my self last of course. This is just to give you more time, it’s frustrating when all the hours you have put in to making this bowl dosen’t live up to your own standards when having people over.
17_snails
Can we be friends?
d_noc
Looks good! What’s in the bowl before broth? Looks like yolk, Kewpie, miso, shoyu tare?
oskila242
Wow, that’s ambitious! I’ve never made ramen for more than three. An alternative to working in batches like suggested, would be to either have a guest help with toppings or everyone puts theirs on at the table.
mrcatboy
oh huh the raw yolk is part of the tare? That’s real neat, I haven’t encountered that before with ramen but now I want it.
bsiu
If you’re starting with room temperature or even warm bowls, that will suck out more heat than anything else. Start with bowls that are hotter than you can even handle bare handed when doing anything more than a couple of servings.
Edging_For_Christ
Next time, you can load the noodles into the bowls, then add your toppings, add the broth directly from your stock pot, and then add any garnish that you don’t want to risk sinking into the broth or getting too wet too quickly. I used to work in a ramen kitchen, that’s how we did it.
8 Comments
Looks fantastic. Well done.
Looks good, and I dont see any f.ups on plating. I will recommend that the next you this, just serve two or three bowls at once, and tell them to just eat when it hits the table. This is my appraoch when I have people over and I always explain why and that I probably will be finishing the bowl before them anyways, lol, I serve my self last of course. This is just to give you more time, it’s frustrating when all the hours you have put in to making this bowl dosen’t live up to your own standards when having people over.
Can we be friends?
Looks good! What’s in the bowl before broth? Looks like yolk, Kewpie, miso, shoyu tare?
Wow, that’s ambitious! I’ve never made ramen for more than three. An alternative to working in batches like suggested, would be to either have a guest help with toppings or everyone puts theirs on at the table.
oh huh the raw yolk is part of the tare? That’s real neat, I haven’t encountered that before with ramen but now I want it.
If you’re starting with room temperature or even warm bowls, that will suck out more heat than anything else. Start with bowls that are hotter than you can even handle bare handed when doing anything more than a couple of servings.
Next time, you can load the noodles into the bowls, then add your toppings, add the broth directly from your stock pot, and then add any garnish that you don’t want to risk sinking into the broth or getting too wet too quickly.
I used to work in a ramen kitchen, that’s how we did it.