Still cannot compare to the bowl I had at Yokohama ramen museum, but I liked it nonetheless. All the components were nice, next time I'll add more spice ball, it was good but didn't have enough impact for my taste (I'm a glutton for spice/heat), while it was spicy enough for most of the guests. I while ago I found some small anchovies and make niboshi, they turned out well. Used some in this bowl, they added a nice fish/sea scent to the broth. Menma was great too, although painstaking to rehydrate. I cutted chashu with a deli slicer, what a game changer!
by IoaneRan
2 Comments
Looks amazing! Those bamboo shoots look great do u have a recipe for those?
Thanks! I used dried menma bought in Japan (amazon.jp), followed a mix of method 2 and 4 (but any method should work, shoot for about 10x the initial weight:
https://preview.redd.it/31dpgdpsihuf1.png?width=1080&format=png&auto=webp&s=84fc126cdaaab20c5da731608d43b7875aed1c8b
When they were rehydrated (20 g -> 183 g) i followed this recipe: [http://www.marumatsu-mb.co.jp/English/menma/en.Fry%20Cooking.html](http://www.marumatsu-mb.co.jp/English/menma/en.Fry%20Cooking.html)