Latest recipes
Homemade Ramen Diary of the Day
This ramen recipe is inspired by Osaka's famous "Jinrui Mina Menrui" shop, known for its rich black soup and chewy, silky noodles. The broth combines chicken and pork with dried seafood for a deep yet light flavor, paired with caramelized soy sauce tare for complexity. Topped with thick chashu, bamboo shoots, and green onions, it’s a satisfying and well-balanced bowl. Assembly In each bowl, combine: Micro tare: 30g Ajinomoto (Hi-Me): 1g Aroma oil: 10g Soup: 250g Add cooked noodles (150g before boiling) Toppings Thick-sliced pork belly chashu (140g per bowl). Thick-cut bamboo shoots. Chopped green onion. This bowl of ramen & images comes from instagram post form watafly0813 It was translated using AI
Ramen Lord Shoyu Ramen
Ramen Lord Shoyu Ramen
This Shoyu Ramen is a perfectly balanced bowl, rooted in traditional Tokyo-style flavors and techniques. Here's what makes it exceptional: Shoyu Ramen – Crafted by the Ramen Lord Per bowl: 300 mL* *Tokyo Style Chintan** 30 mL* *Standard Shoyu Tare** 20 mL* *Negi Niboshi Oil** 135 g* *Tokyo Style Noodle**
Latest components
Jiro Noodles
Jiro noodles are defined by a few main characteristics that are highly unorthodox for ramen making
Homemade Ramen Diary of the Day Noodles
Springy and silky, these noodles are made with a blend of strong and medium flours, whole wheat, and egg whites, offering a chewy yet smooth texture.
Ramen Lord Negi Niboshi
Ramen Lord Negi Niboshi Oil
This is awesome on bowls with shoyu tares, or soups with fish-forward characteristics like the Cement ramen soup.
Ramen Lord Standard Shoyu