I followed the ramen lord recipe on a pressure cooker. Feeling a bit lazy about the toppings. Overall it was pretty good.

Pictures of broth before and after blending.

Easy vegan tantanmen recipe by „my midnight Japanese Recipies“ YT channel. It’s quite delicious and really easy to make at home.

Was my First bowl down here in Hobart. I've got a few more places lined up while I'm here, so this is the best Bowl in Tasmania so far 😅

Used Hakubaku ramen noodles and a miso base. Turned out really good!

Does anyone know where I can find saba-bushi, high end niboshi, or Hoshi-asari (dried clams)? I've got some wild ideas about shio ramen I want to make this fall but can't find a good supply of any of these online or at my local Japanese grocery store. I'm in the US. Thanks.

Edit: said ship instead of shio ramen

Tonkotsu(1st picture) and Shoyu (2nd picture).

Both were delicious. 10/10 we would go back and get it again. Both broths were piping hot and flavorful. The noodles had a bit of bite to them. Egg had a creamy yolk and was seasoned to perfection. Chasu was fall apart delicious. That tomato in the tonkotsu was sweet and smokey. It was a nice contrast to the salty broth.

The space is very modern. This is not your typical ramen house. Service wasn’t lacking, but it wasn’t the typical get you in, serve you, and get you moving along. This place also had the only bidet I have seen in any restaurant in America (and it was a very clean rest room).

They also have a bunch of non-ramen dishes that looked amazing as they were brought out to other tables. Deserts were also great.

I’m already looking forward to the next time that we make it our dinner destination.

First attempt at this style. Not too bad, but rayu wasn’t hot enough and the chintan lacked depth.

Need some good eggs for your ramen? Eggs cooked to desire 1 to 1 ratio soy sauce and water. I used the less sodium soy Half cup of sugar. Chop up a half of an onion, chop up 2 scallions or green onion. 1 tbs sesame seeds (I used the toasted kind) 1 tbs of minced garlic or less 2 diced up jalapeños with no seeds and the core removed and let it marinate until the eggs have a nice dark color on them. This was my first time making them yesterday and I regret it now cause I’ll be eating this with my ramen and rice and whatever else I eat. Tip, whenever you cut the egg in half, get you a spoon and try to get the topping on top of your egg for a nice tasteful crunch

My bowl 22 of 2025: Menderu - Garlic Ramen Special (Ninniku Ramen)

I had been eyeing going to Menderu for a while, but somehow never got around to it. When I saw their “garlic ramen” special bowl announced online, I knew it had to be now. Getting an item called “garlic ramen” at a Jiro style shop is a daring thing to do. It’s essentially deep fried garlic plus the oil it was fried in, on top of a heavy bowl of tonkotsu which traditionally comes with a heaped tablespoon full of freshly minced garlic. Garlic galore. The fresh onion topping was also S tier and I wish more shops would offer it.

Besides the super powerful garlic flavor, I really loved the noodles at Menderu. You can see the machine sitting in the middle of the restaurant with which the thick high hydration noodles are made.

Overall definitely in my top 10 Jiro style bowls I had so far and I will be back for their regular bowl one day.

Here’s some more pics of the bowl and ramen spot plus location (since Google Maps links aren’t allowed here): https://www.instagram.com/p/DNr6EsRXoyD/?igsh=MWtpeDJhMWRkNzE5dw==

Kinda whipped up some Abura Soba on a whim.

For toppings: I made some Kinpira with lotus root, carrot, and Gobo root.

Roasted some shiitake with brown sugar, oil, and shoyu.

Cooked up some menma in shoyu, sake, and mirin.

Made a quick Tare with shoyu, mirin, sake, and kombu.

I had some leftover negi chicken oil and made a tahini/mayo sauce.

Dropped an egg on top of some Ivan Orkin Toasted Rye noodles and it was divine!

Luckily I’ve always got Chashu and Noodles in the freezer.

This flavor stuck with me — what I think was a spicy shoyu ramen for lunch in August

At Yokohama Ramen Saito, Schiedam (NL) 🍜

I asked for some extra corn and egg!

I’m looking to change my chintan, in the past I would mix my dashi into my meat stock but now I want mix in my dashi when I’m serving. I just want to know what’s the best way to store my dashi without it losing its flavour quality and how long until it’s loses its flavour?

I stored these away three months ago while I was away, and when I opened the suitcase a couple of them were squished and opened like this… Is this still safe to eat after boiling and everything? Instinctively, I’d say no but I’d hate to waste it…

The thickest bowl of ramen