Ramen party in Tahoe

Just wanted to share a fun ramen story. Live in Idaho where there is no good ramen let alone asian food, so finding this group and Ramen Lords book got me obsessed with trying to make from scratch. Every year I meet my sisters in Tahoe over presidents week and the goal was to one day cook Ramen for them.

These are 375 sq foot timeshares in Pallisades Olympic Village so the fun/challenging part is it has a little kitchenette with 2 burners that hardly work. So this year I brought two portable butane burners. So used the kitchenette stove to keep a big pot of of water hot then I used the portable burners for doing one bowl at a time, one for the soup and one for boiling the water from the large pot.

It took 2 weeks of prep at home, making a chicken paitan and chicken Chintan, then freezing the soups. Make Pork saborro(for tantanmen) and vacuum sealed and froze. Made Chashu and vacuum sealed and froze. Made Ramen lords half shio/shoyu for the tonkotsu. Made the Akayu spice ball and froze. Rendered 5lbs of pork fat and then made a ginger lard aroma oil. The night before leaving made 4 500 gram batches of noodles and a dozen eggs. Brought 10 Ramen bowls, soup spoons, disposable to go chopsticks, tare and aroma oil ladles, a few Japanese rice bowls, butane flame torch. Also started a little garden pot 7 days prior to leaving to grow some daikon radish spouts(you can see them pictured) for garnish. Also like using an immersion blender to make the paitan frothy. Loaded everything into a portable car freezer for the 7 hour drive.

Served 9 people one bowl at a time, took about an hour. The chashu rice bowls are a great side I just tried for the first time for fun. Used the leftover chashu sauce and just diluted it with some water as it got pretty concentrated. It's really good with green onions and nori(used scissors to cut into strips). Just cut the charshu into cubes and flame torched and lay the bed of rice down and then put the sauce on the rice first. What's crazy is no matter how much soup you make its always barely enough. Anyway just wanted to share. Love and very grateful for this group.