I came across [this post by Maneki Ramen](https://www.instagram.com/reel/DNax00jI7m1/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==) in the UK. Looked interesting so I thought I would try it. They didn’t provide an exact recipe, so I did my best to guesstimate at the measurements. I ended up with the thickest bowl of the most sesame flavored ramen you could imagine. Not even tsukemen is meant to be this thick, and I added over 3x the amount of dashi (recipe for my dashi below) in the video plus straining. The final texture was very velvety and foamy, and the flavor was intensely rich with sesame, even with the added miso and shoyu tare. Would I try making this again? Probably not, but I hope to try it at their restaurant some day to learn where I went wrong.
Toppings: Blanched & rolled Dino kale, roasted tomato, scallions, tofu was boiled in salt water then seasoned with soy sauce (fried the top for a crispy bite).
Dashi recipe:
7g kombu
7g dried shiitake
5g dried chantrelle
5g dried porcini
5g smoked dulse
8.5g dried tomato
2g black peppercorns
1 bay leaf
1 clove garlic finely chopped
1/2 tsp fresh ginger
Fill 32oz mason jar with 800ml water. Place sealed mason jar in larger container and cook using an immersion circulator at 176F for 1.5 hrs. Been testing & using this dashi recipe for a while now, and it’s awesome. Please try it!
Deep-Thought4242
I make a Chinese sesame noodle dish that looks like that. Not quite as much sauce as yours. And ramen noodles are an excellent choice in it.
Veeurulf
I tell you what, even if it was meh it’s some very good looking shit there!
6 Comments
Was it good?
Did it turn out really that bad?
I came across [this post by Maneki Ramen](https://www.instagram.com/reel/DNax00jI7m1/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==) in the UK. Looked interesting so I thought I would try it. They didn’t provide an exact recipe, so I did my best to guesstimate at the measurements. I ended up with the thickest bowl of the most sesame flavored ramen you could imagine. Not even tsukemen is meant to be this thick, and I added over 3x the amount of dashi (recipe for my dashi below) in the video plus straining. The final texture was very velvety and foamy, and the flavor was intensely rich with sesame, even with the added miso and shoyu tare. Would I try making this again? Probably not, but I hope to try it at their restaurant some day to learn where I went wrong.
Toppings: Blanched & rolled Dino kale, roasted tomato, scallions, tofu was boiled in salt water then seasoned with soy sauce (fried the top for a crispy bite).
Dashi recipe:
7g kombu
7g dried shiitake
5g dried chantrelle
5g dried porcini
5g smoked dulse
8.5g dried tomato
2g black peppercorns
1 bay leaf
1 clove garlic finely chopped
1/2 tsp fresh ginger
Fill 32oz mason jar with 800ml water. Place sealed mason jar in larger container and cook using an immersion circulator at 176F for 1.5 hrs. Been testing & using this dashi recipe for a while now, and it’s awesome. Please try it!
I make a Chinese sesame noodle dish that looks like that. Not quite as much sauce as yours. And ramen noodles are an excellent choice in it.
I tell you what, even if it was meh it’s some very good looking shit there!
well the presentation is beautiful