Past Ramen Dinners

The first thing Ji Hye and I are trying to master, is figuring out how to cook everything and building strong recipe foundations. With the help of various cookbooks, experiments, and feedback from friends & coworkers, we’re trying to make the best tasting food possible. Our best description is to use traditional recipes, with the freshest, best ingredients. Obviously, we can’t get the same ingredients here than in Asia, and we’re focused on using as much local raw ingredients as possible, so the food won’t taste like street food in Asia, but different -in a good way- with high quality ingredients.

The first couple of experimental dinners went well. We relied heavily on the Momofuku cookbook for a starting point that was recently published, but are changing the recipes.

Photos from various iphones.

Raw ingredients: fresh bean sprouts, carrots, pickled fern, firm tofu
Making ramen dough sheets. dough= semolina flour, all purpose flour, eggs
into noodles

Ramen right before boiling

dishing pork broth into bowls with ramen

Round 2: oxtail pho broth recipe (our quick replacement for a beef broth recipe)

Oxtail pho broth

a piece of oxtail (my first, actually)

Beef brisket for the soup

Rolling out dough for steamed buns. We used the wrong type of flour- high gluten

glorious fatty pork belly

Finished Pork ramen with a slow poached egg (best invention ever)

bowls and bowls of ramen

sweet rice with rice vinegar and sweet fried tofu skins

dinner complete with a large bottle of Sake

A separate pork ramen dinner at my place

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