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Jul 26 2017 05:57am
Quote (N0se_Powder @ Mar 20 2017 12:13am)
http://i64.tinypic.com/oh7hs.jpg


Turned out pretty good..

Another bonus was that I calculated the cost for each individual bowl to be only around $2.
I've actually paid around $7 or $8 for similar bowls in restaurants that I honestly didn't find as appetizing as this one..

So yeah, if anyone likes Japanese food... Or just good tasting food in general.. I'd highly recommend trying this out.


Quote (hofx2 @ Mar 22 2017 11:20pm)
Cool.
Just not too sure about the beni-shoga but if you like it in ramen sure.

http://i64.tinypic.com/2je1m3t.jpg

Here's some miso ramen i made few weeks ago.
The soup base is a double stock dashi made with pork and chicken bones.
Garnishes are corn, blanched bean sprout, sauteed minced miso pork, scallions and 6 min egg.


did you make the miso paste yourself?


Quote (N0se_Powder @ Mar 20 2017 12:13am)




Turned out pretty good..

Another bonus was that I calculated the cost for each individual bowl to be only around $2.
I've actually paid around $7 or $8 for similar bowls in restaurants that I honestly didn't find as appetizing as this one..

So yeah, if anyone likes Japanese food... Or just good tasting food in general.. I'd highly recommend trying this out.


Also, you guys should ajitsuke your eggs, I notice they aren't and it really is a game changer =).
Make the eggs seperately and marinate them in a jar (or ziploc bag, bowl whatever, fully submerged) of soy sauce and water

This post was edited by Arcolithe on Jul 26 2017 05:58am
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Jul 26 2017 07:30am
If i fermented the soybean myself to make the miso? Lol no.
I fried the miso with roasted garlic in pork/chicken fat beforehand..

And yeah i know about marinating the eggs but dont always have time for this lol...
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Jul 26 2017 10:08am
Quote (Arcolithe @ Jul 26 2017 03:57am)
did you make the miso paste yourself?

http://i64.tinypic.com/oh7hs.jpg


Also, you guys should ajitsuke your eggs, I notice they aren't and it really is a game changer =).
Make the eggs seperately and marinate them in a jar (or ziploc bag, bowl whatever, fully submerged) of soy sauce and water



yup
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Aug 3 2017 11:49am
Quote (hofx2 @ Jul 26 2017 08:30am)
If i fermented the soybean myself to make the miso? Lol no.
I fried the miso with roasted garlic in pork/chicken fat beforehand..

And yeah i know about marinating the eggs but dont always have time for this lol...


keep a jar of it like us asians do it, they last because it's pickled.
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Aug 3 2017 03:18pm
Quote (Arcolithe @ Aug 3 2017 12:49pm)
keep a jar of it like us asians do it, they last because it's pickled.


Yeah all asians i know have jar of japanese eggs in their fridge
:rofl:

Also ajitsuke tamago actually don't last very long. You need to take them out of the brine after a day or 2 and they will go bad maybe after 4 or 5 days.
If you keep them in the brine (i guess you could keep them a while like that) the salt will change the texture of the egg and it wont be nice and soft.

This post was edited by hofx2 on Aug 3 2017 03:19pm
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Aug 7 2017 04:20pm
Quote (hofx2 @ Aug 3 2017 04:18pm)

If you keep them in the brine (i guess you could keep them a while like that) the salt will change the texture of the egg and it wont be nice and soft.


no it shouldn't. but maybe the american way of preparing them causes this.
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Aug 7 2017 09:02pm
Quote (Arcolithe @ Aug 7 2017 05:20pm)
no it shouldn't. but maybe the american way of preparing them causes this.


There's no american way to make ajitsuke egg lol, only one way. Soft boiled egg marinated in a soy brine... ofc the salt will make the yolk hard eventually, it's science. I don't think you know what you are talking about...
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Aug 7 2017 10:20pm
Quote (hofx2 @ Aug 3 2017 04:18pm)
Yeah all asians i know have jar of japanese eggs in their fridge
:rofl:

Also ajitsuke tamago actually don't last very long. You need to take them out of the brine after a day or 2 and they will go bad maybe after 4 or 5 days.
If you keep them in the brine (i guess you could keep them a while like that) the salt will change the texture of the egg and it wont be nice and soft.


Kim Chi?
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Aug 8 2017 08:36pm
Quote (me1 @ Aug 7 2017 11:20pm)
Kim Chi?


?
cabbage =/= soft boiled eggs? lol...
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Aug 10 2017 11:11am
Quote (me1 @ Aug 7 2017 08:20pm)
Kim Chi?



You on that dope again?
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