I’ve got, what I think, is a solid tonkatsu, it’s nicely seasoned with shichimi tōgarashi and thin cut raw beef is gently cooked in the broth.
I love it.
However I normally use Tiger Tiger Udon Noodles which are just heat and eat, however I’m finding it harder and harder to get a regular supply where I am without paying through the nose for them.
What noodles do people use? I’d always sway to the thicker udon style but do people go for the dried, does it really matter?
by zharrt
14 Comments
Can’t help with the noodles but start working on your egg game. Sake, soy sauce, mirin, and sugar on that egg will serve you well.
Depends on where you live, but it’s tonkotsu not tonkatsu.
Edit for clarification: the noodle advice depends on where you live. The spelling stays the same…
If you use udon noodles, you’re cooking udon, not ramen. Ramen is cooked with ramen noodles, everything else simply is not ramen. Also tonkotsu, not tonkatsu.
I agree with the people on here about your eggs. If you go to my profile on here, I have a little recipe for mine that people love.
https://preview.redd.it/63uj5beooyhe1.jpeg?width=1200&format=pjpg&auto=webp&s=6cc769e971aa0c6a989c4f62140daf838f2e7036
Sun noodles are incredible, I believe they ship now
Fresh/frozen is much better than dehydrated imo. I like sun noodle brand. I think it’s like $5 for two servings at my local Asian market
Sun noodles
Indomei
I like yam ramen (yamen).
I’ve got celiac, I’m still looking for a gluten-free noodle that doesn’t suck for ramen. 😭
Sun noodles are the best I’ve ever had.
That said has anyone tried making their own?
Or, I hate to even ask this on this sub, but has anyone tried the baking soda and spaghetti? Supposedly it’ll do in a pinch. Have not tried it, but I am going to give it a whirl soon.
Looks great either way OP!
I see udon, not ramen.
The left ones