R
Rafał
@Sahee
Rafał components
Ramen Lord Standard Shoyu
Ramen Lord Standard Shoyu Tare
This is an all-purpose shoyu tare. Great for light chicken broths, it also works well to make shoyu tonkotsu or other shoyu-forward recipes. Make it, keep it in the fridge for months, and use it when you feel like having a clean bowl.
Ramen Lord Tokyo Style
Ramen Lord Tokyo Style Chintan
This recipe is a combination of chicken and dashi elements. It’s simple and effective with many different ramen tares.
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.
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 Tokyo Style Noodle
This is a good, all-purpose noodle, usable in many different ramen applications. You can cut it with a standard 1.5 mm cutter, or thinner. It can be crinkly or straight. It works with most soups. It’s also relatively easy to make compared to other styles.
Rafał 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