Porcini and Parmesan Dashi

Porcini and Parmesan Dashi

Porcini and Parmesan is not the first thing that comes to mind when you think of dashi, or Asian cuisine for that matter. When I pulled out a block of parm, my mom was perplexed and asked if I was even still making ramen. Dashi is a very pure stock: Water, Kombu, and Katsuobushi. Some add dried shiitake mushroom, but the dashi purists will not take it further than that. However with the creation of ramen, we need to think outside of the box and experiment. We gotta do it for science! 

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[Recipe] Basic Shoyu (Soy Sauce) Ramen Recipe

[Recipe] Basic Shoyu (Soy Sauce) Ramen Recipe

Ramen is on my mind 24/7 and sometimes I forget to stop and smell the roses. My mind has running at a 100 miles per hour trying to make complex and unique ramen, but sometimes the best bowl of ramen is one that is recognizable with simple and straight forward flavors. That is why this weekend I took a step back and made a Tokyo's signature bowl of Shoyu Ramen.

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[Ramen Thoughts]Miso Monday research

[Ramen Thoughts]Miso Monday research

The thing I love most about making ramen is that there are no limits. I have already spent 5+ years making ramen and I have only scratched the surface. I had pretty good success with my last Miso Ramen so this past weekend I decided to try a few ideas to amp up my miso tare. Miso ramen is a very robust ramen that has very strong flavors so it can be fortified by a lot of ingredients without losing its flavor... or so I thought.

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[Recipe] the best beef bourguignon miso ramen

[Recipe] the best beef bourguignon miso ramen

It is always a pleasant surprise when you are experimenting and you creating something beyond delicious. Last week it was a perfect storm both literally and figuratively. It must have been the second week in a row that it was pouring rain in California with drought ending weather. With some inspiration from i am a food blog's "Warm and Cozy Beef Bourguignon" recipe, I decided to make my own french beef stew. It was an easy and delicious recipe, and how can you go wrong with beef, wine, and bacon? Of course, you can make this killer combination better by turning it into Ramen!

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[Ramen Thoughts] Tonkotsu Gyokai Ramen

[Ramen Thoughts] Tonkotsu Gyokai Ramen

I have been making Shio Ramen all this month, so I decided to mix things up this Chinese New Year weekend.  I had some Tonkotsu broth tucked away in the back of my freezer that was calling my name. I decided to start experimenting on my version of a Tonkotsu Gyokai Ramen Broth, which is a blend of a pork bone and seafood broth.

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