These are some bowls my brother and I made. He does most of the work and I just help.
1. shio ramen – wide temomi noodles using mostly japanese flower but some local flower he milled to be finer, soup base is local chicken + veg aromatics + some kind of niboshi and konbu, there’s an ajihen component that i can’t remember exactly what was in it but it’s the green clump to the left of the scrub daddy naruto, scalions, something that looks like spinach but is better but i can’t remember the name, menma, sous vide pork chashu, chicken thigh chashu, 2 aroma oils too but i can’t remember what’s in them i think nibo shallot, fried flecks of shallot
2. miso ramen – same chintan soup base, miso tare using homemade miso, thin noodles using japanese noodle flour, arugala i think…, egg, suuuper thin cut sous vid pork chashu like a tender meat cloud, menma, lots of chiiyu, inspired by toybox miso ramen
3. runback of bowl 1 but with the meat cloud style chashu, flecks of shallot, and scallion as only toppings
4. improvised shoyu tsukemen – wide temomi noodles, meat cloud chashu, some green thing my bro put on the top of the dipping soup, left over harukiya ogikubo inspired shoyu tare, same chintan soup base, lots of chiiyu. this thing was wild, the flavors and aroma gave me an out-of-body experience, legit felt warped back to japan.
5. shio ramen – prototype of bowl 1. same everything but soup was less dialed. included chicken meatball with ginger and some other stuff in it.
6. slap-dash shoyu tsukemen – same chintan. we’ve been just trying this chintan with all kinds of stuff and it just have been working and surprising us lol. this one we dumped 3 spoons of chiiyu and it hit. the soup + quality chicken fat oil just evoked memories of some of my favorite shoyu tsukemen from japan
7. harukiya ogikubo inspired shoyu – homemade wontons with shrimp and pork filling, pork lard oil, chiiyu arom oil, different less dialed chintan broth with pork as well, thin noodle, menma, scallion, nori, old school inspired chashu
8. umani ramen – shoyu tare, pork and chicken soup with cabbage etc, medium thin noodles, proper hard boiled egg, gooey stir fry of pork and veg dumped on top. hella good
9. niboshi cement style – inspired by niboshimania, niboshi sludge broth, gooey egg for the egg police, red onion, some other green stuff, sous vid pord, thin noods
10. shio tsukemen – bowl 1 chintan and bowl 1 tare but with way diff ratios, hella chiiyu (like 2 or 3 ramen spoons of it), same noods but not temomi’d
11. runback of bowl 1 but bowl 3 style except with ajihen added as well.
danzoschacher
He does most of the work and you post it online.
sphygnus
Amazing! Looking forward to seeing what other bowls in 2025 you guys whip up!
FNMLeo
Damn, how are you sourcing that menma?
hbsboak
Better than 99% of other homemade content on this sub.
The_Ripper27
Oh godd, seeing that deliciousness makes my stomach growl 😭💥
6 Comments
These are some bowls my brother and I made. He does most of the work and I just help.
1. shio ramen – wide temomi noodles using mostly japanese flower but some local flower he milled to be finer, soup base is local chicken + veg aromatics + some kind of niboshi and konbu, there’s an ajihen component that i can’t remember exactly what was in it but it’s the green clump to the left of the scrub daddy naruto, scalions, something that looks like spinach but is better but i can’t remember the name, menma, sous vide pork chashu, chicken thigh chashu, 2 aroma oils too but i can’t remember what’s in them i think nibo shallot, fried flecks of shallot
2. miso ramen – same chintan soup base, miso tare using homemade miso, thin noodles using japanese noodle flour, arugala i think…, egg, suuuper thin cut sous vid pork chashu like a tender meat cloud, menma, lots of chiiyu, inspired by toybox miso ramen
3. runback of bowl 1 but with the meat cloud style chashu, flecks of shallot, and scallion as only toppings
4. improvised shoyu tsukemen – wide temomi noodles, meat cloud chashu, some green thing my bro put on the top of the dipping soup, left over harukiya ogikubo inspired shoyu tare, same chintan soup base, lots of chiiyu. this thing was wild, the flavors and aroma gave me an out-of-body experience, legit felt warped back to japan.
5. shio ramen – prototype of bowl 1. same everything but soup was less dialed. included chicken meatball with ginger and some other stuff in it.
6. slap-dash shoyu tsukemen – same chintan. we’ve been just trying this chintan with all kinds of stuff and it just have been working and surprising us lol. this one we dumped 3 spoons of chiiyu and it hit. the soup + quality chicken fat oil just evoked memories of some of my favorite shoyu tsukemen from japan
7. harukiya ogikubo inspired shoyu – homemade wontons with shrimp and pork filling, pork lard oil, chiiyu arom oil, different less dialed chintan broth with pork as well, thin noodle, menma, scallion, nori, old school inspired chashu
8. umani ramen – shoyu tare, pork and chicken soup with cabbage etc, medium thin noodles, proper hard boiled egg, gooey stir fry of pork and veg dumped on top. hella good
9. niboshi cement style – inspired by niboshimania, niboshi sludge broth, gooey egg for the egg police, red onion, some other green stuff, sous vid pord, thin noods
10. shio tsukemen – bowl 1 chintan and bowl 1 tare but with way diff ratios, hella chiiyu (like 2 or 3 ramen spoons of it), same noods but not temomi’d
11. runback of bowl 1 but bowl 3 style except with ajihen added as well.
He does most of the work and you post it online.
Amazing! Looking forward to seeing what other bowls in 2025 you guys whip up!
Damn, how are you sourcing that menma?
Better than 99% of other homemade content on this sub.
Oh godd, seeing that deliciousness makes my stomach growl 😭💥