alvis

Thanks for the compliment! Yeah, I made the soup from scratch again with basically the same recipe as my first try. The same with the noodles too except I used more egg yolk this time to see if it would be more yellow. Maybe the commercially made ones uses food coloring.. hmm Jason: Are the noodles from Momofuku egg noodles?

Wow...Very Cool site. Torakris, thanks for the Link! That guy is something else! Anyways, I tried making Ramen again so here are a couple of pics to share: This time I attempted to make beef chashu. The end product tasted decent however I should have bought a fattier cut of beef. The cut I used was the brisket cut from my local supermarket. I did attempt to ask the butcher for the cow equivalent to pork belly but to no avail. He said they use that for ground beef. Most likely I'll need to go to an asian butcher shop.

Thanks for the compliment from you and Hiroyuki. For the noodles, I followed the recipe given in the 1st book. It called for flour(I used all purpose bleached flour), salt, kansui,egg yolks, and water. Basically, I mixed the flour with the rest of the ingredients(mixed) and kneaded it for 20 minutes and formed it into a ball. After resting it for an hour, I used a rolling pin to flatten the dough into a thin layer (1.5mm?). You will need to apply cornstarch to the surface of the dough when rolling. To cut it, I folded it into 5 inch folds and cut it using a very thin and sharp knife in my case a sashimi knife. For my next try, I will use more egg yolks and less water. As you can see in the pic, my noodles didn't look yellow at all. I will also need to knead it longer. What kind of problems did you run into when you tried making the noodles? For the broth. I blanched it first to remove the scum and then added it back into boiling water and boiled "the heck out of it" for 5hrs. Hope this helps. Hiroyuki: I have a question. Are there ramen shops in Japan that specialize in using beef instead of pork?

Hello fellow ramen aficionado, I finally tried making ramen from SCRATCH this week. A friend of mine got me a couple of ramen cookbooks( Jibun-de-Tsukuru-Puro-no-Ramen 1 & 2) from a bookstore in Tokyo few months ago. I started with the broth yesterday with a tonkotsu style broth but I substituted pork bones with beef bones instead. After 5hrs of boiling resulted in. Today I made fresh ramen noodles based on the recipe in the ramen cookbook. Here's a pic of freshly cut noodles Pic of cooked noodles Finally, Soup meets Noodles: Overall, I think I did a good job for my first try. The slippery noodle had a nice chew to it and the broth was both rich and flavorful. Will have to make some more soon.

Hi hzrt8w, great thread Being inspired, I made mapo tofu minus the meat today. Instead of vinegar, I added some ketchup to it for color and taste along with la tobanjiang and tobanjiang. It definitely hit the spot.

During the warm summers in southern Cali, I like a SIMPLE refreshing cold tofu salad dish with rice. recipe: silken tofu cubed juliened cucumbers diced tomatoes nori strips dressing: soy sauce, sesame oil, rice vinegar, sugar, garlic

Hi everyone, this is my very first post! Anyways, wanted to share a link to a Taiwanese site dedicated to delicious beef noodles. It provides it's history and also some recipes. enjoy! http://www.tbnf.com.tw/en/main.htm here's a pic of beef noodles I made.