Looks good! Do you have a recipe for the menma or do you buy it already prepared? It’s hard for me to find that! Thanks for doing these very educational recipes!
i have been watching all your videos since day 1 and they are all very nice. but i run into a question when i need to make for 4 other people, do i multiply the recipe by 4? it will be nice to know how to do it for serving more than 1 bowl?
Maybe I'm wrong, but it seems like beef ramen is really unpopular compared to other bowls that use a pork or chicken based broth. I haven't seen anyone else make a video about beef ramen before this. Perhaps it's different in Japan, I just happen to only see recipes that use other types of bones.
I agree with the observation. A lot of ramen heads content creators mention beef ramen is not as favored because it is naturally on the sweeter side? Idk if that's entirely true, but I want to try it. I heard it's a ramen staple in Tottori.
hi!The reason I use dry foods is because of the different flavor content. Dried foods are very high in umami, and they taste completely different from raw foods :)
What I did was braised some beef chuck in the broth. After about an hour I removed it and braised it in the same sauce as was used for the chashu. I can't do pork either
Interesting stock with the sried tomatoes and squid. I will definitely try. But you are a cheater! You said, pork loin is coocked for chashu but when you slice it up, it is pork neck. (which is better and juicier). :D
