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

Posted by
R
Rafał
@Sahee
Servings
1 servings
Scaled from 6 to 1

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.

Posted by
R
Rafał
@Sahee

Ingredients

1 servings
 
52.5 gram Water
Image of Salt
1.5 gram Salt
1.5 gram Whole wheat flour
1.5 gram Dried egg whites
3 gram Flavor powder
1.5 gram Kansui (alkaline solution)
88.2 gram Sazanka (medium flour)
58.8 gram Yume chikara (strong flour)
  • Combine the flours, dried egg whites, and whole wheat flour in a mixing bowl.
  • Dissolve the salt, kansui, and flavor powder into the water. Gradually add the liquid to the dry ingredients while mixing.
  • Knead the dough until smooth, wrap in plastic, and let it rest at room temperature for 1 hour.
  • Roll the dough to 1.8mm thickness and cut into 2.2mm-wide strips.
  • Rest the noodles for one day at room temperature, then store in the fridge for a few days before cooking.

Rest the noodles for one day at room temperature, then store in the fridge for a few days.

Result: springy, silky noodles with a chewy texture.

Ramen Diary of the Day Soup

A light yet rich broth made from chicken, pork, and dried seafood, creating a balanced and flavorful foundation.

Posted by
R
Rafał
@Sahee

Ingredients

1 servings
Scaled from 6 to 1
6.67 gram Salad oil
133.33 gram Whole chicken (cleaned)
3.33 gram Mixed dried fish flakes
8.33 gram Green onions
133.33 gram Pork belly
3.33 gram Dried sardines
266.67 milliliter Water
13.33 gram Chicken fat
Image of Ginger
5 gram Ginger
  • Combine in a pressure cooker: Water, Whole chicken, Pork belly, Green onions, Ginger
  • Cook for 40 minutes.
  • Add: Dried sardines, Mixed dried fish flakes, Chicken fat, Salad oil
  • Heat at 80°C for 30 minutes.
  • Stir in extract (Ekistrato): 20g, and adjust the total liquid to 1500g (per 6 servings)

The result is a straightforward broth of chicken, sardines, and dried seafood to complement the tare.

Reserve the floating oil for aroma oil.

Special Micro Tare (Seasoning Sauce)

A caramelized soy sauce base with hints of acidity and bitterness, adding depth and complexity to the bowl.

Posted by
R
Rafał
@Sahee

Ingredients

1 servings
Scaled from 6 to 1
5 gram Water
8 gram Sugar
25 gram Chinese soy sauce
2 gram Vinegar
15 gram Japanese soy sauce
  • Heat in a pan Sugarr, Vinegar, Water
  • Caramelize lightly
  • Add Japanese soy sauce, Chinese soy sauce
  • Simmer until reduced to 240g.

This tare balances rich Maillard-reaction flavors with acidity and bitterness for complexity.