Obviously it probably matters a lot which region youβre in, but do most of them use dashi in their broth? I feel like most ramen restaurants where Iβm from (EU country) donβt, but I do have a Japanese owned ramen restaurant in my city that uses dashi as a base.
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| | Best now, its rainy season βοΈ [link] [comments] |
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| | With it being hot here in California I wasnβt thinking Tonkotsu. I typically make it in the Winter. I had about 12 lbs of bones in my freezer that I wanted to use, so, I went for it. Homemade chasu, spicy pork mince, 24HR tamago soak, shoyu tare and homemade devils sauce. [link] [comments] |
| | Tasty ramen with tomago! [link] [comments] |
| | Shibi kara maze soba from Dashi Men in Nishinomiya. Fishy, spicy, numbing with wide, flat noodles. Sprinkled with Szechuan peppercorn, sansho and several other types of chili. I grabbed a side bowl of the chili sauce that is filled with little fishies. We had a coupon for free karaage. Dive rice at the end was a must, even if I was already stuffed. This was quite satisfying π [link] [comments] |
| | submitted by /u/Kooky-Astronomer [link] [comments] |
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