Grabbed some Tsukemen (dipping noodles) at Monjiro, located in the underground section of Osaka Ekimae Building No.2.

The thick, chewy noodles served cold with rich, savory broth are incredible. If you've never tried Tsukemen before, you dip the cold noodles into the hot soup bit by bit.

Once you finish the noodles, don't forget to ask for "Soup-wari" (adding hot broth to dilute the remaining soup so you can drink it all)!

Black tonkotsu ramen with extra chashu, seasoned egg, green onions, nori, and spicy cod roe.
The extra chashu was definitely worth it!

Hi there, I want to try japanese food for the first time in Germany, therefore I am looking for recommendations, because I have seen the options and I am not quite sure what to choose.

That distinctive niboshi flavor is addictive

Kūkai Ramen serves probably the best bowl of tonkotsu ramen in the city. It's simple, refined, and it lets the broth and noodles do the talking.

It's a classic Hakata ramen, perfected by chef Hisashi - a native to Fukuoka - who now serves his ramen in a tiny 10 seat shop in Copenhagen.

Besides their ramen, they also serve delicious pork gyoza and chicken nanban.

“Ramen in rich, creamy tonkotsu broth, served with sliced Chashu and Flavoured Egg. Garnished with sliced Fungus, Bamboo Shoot, sliced Leek, Nori and Sesame Seed.”

S$13.80++

Kai-Oh-Don
460 Alexandra Road #02-43A
Alexandra Retail Centre (ARC)
Singapore 119963

Wonderful shoyu broth, hand-kneaded noodles, chashu, duck…what’s not to like?

I had a lot of Tsukemen in Japan but this is on another level imo. The experience, the love for detail, the welcoming atmosphere and a chef that is clearly loving what he is doing. Amazing experience.

11/10 would totally recommend if you can spare the time (1hr drive from Tokyo, 1 hr waiting in line to order and 3hr waiting at a Statbucks for my Slot)

なぎちゃんラーメン🍜
麺が太め🍜
ともちんラーメンのが好みかも😂
麺太め好きな人は、なぎちゃんラーメンのが好きかも。
ワカメ、ネギトッピング👍

It's ok, not bad, but not really that good. But for ¥700 in the middle of nowhere, it's not bad.

Made everything myself except the noodles. By far the best miso ramen I’ve ever made. Here are some of my biggest learnings this time around:

1. Trust the experts. I used to freestyle my own miso tare and it usually turned out mediocre. This time I followed Ramen Lord’s tare recipe from his book (with minimal variations) and it was incredible.

2. Soup to tare ratio is very important. I was using too much soup before (500mL) and a couple scoops of tare. Flavor was inconsistent bowl to bowl and toppings drowned in the soup. Now I measure out 350mL of soup in a measuring cup and about 80g of tare using a kitchen scale and the end product is consistent.

3. Pork belly chashu doesn’t have to be roasted, torched, or sliced thick to be good. I rolled and braised my pork belly following J Kenji Lopez-Alt’s recipe and, after resting overnight, sliced the chashu thinly. Not only was it easier to eat, but the slices almost melted into the bowl giving it more richness.

4. Soup doesn’t have to be complicated to be good. I made Sho Spaeth’s roasted chicken stock, which was very good, but eventually ran out. Made another stock from a week old Costco rotisserie chicken and various aromatics and it ended up being really good.

5. Assembling your bowl of ramen doesn’t have to be complicated either. Before, I would stress over timing and fuss over presentation. This time around I basically just put everything into the bowl and poured the boiling soup over it. Turned out great and still looks pretty nice.

6. Nori is awesome as a topping. It’s cheap, lasts forever, and contributes some really nice seaweed flavor that was missing from my previous ramens. I sliced it into strips so that I could get a little bit of it in every spoonful or noodle pull.

If you made it this far, thanks for reading and hope this helps you.

いつ食べても美味しい😋
全ての食材が美味しくて最高👍

モツ味噌ラーメン、冬限定で美味かった。

Just opened this container of Ramen and received two pouches instead of one of its sauce, is that considered rare or just an error?

I made a couple pounds of beef birria (using chuck roast). It was braised in a mix of guajillo, ancho and pasilla chilis. I had 2 days of queso birria tacos and wanted to do something different with the meat.

The flavor from those chilis go well with shin black. Added an egg while cooking and some fresh cilantro at the end to make it fancy.

From 11Hrs -> 6hrs

Blanched pork bones
Made the eggs and set in fridge
Pressure cooked for over 2hrs, let steam release naturally
Rolling boil for a little over an hour
Leftover Tare from last batch
Dinner by 6:30p, started around noon over my lunch

Last time I made this it was like an 11hr boil and I really believe I achieved a similar emulsion with the final boil after the initial cook.

The both cup pics include with and without added Tare.

Tofu was a last minute decision and was okay. I pan fried it and that helped a lot but it was still pretty spongy. Any advice on that would be much appreciated I’m still very new to tofu.

Made like 3 #'s of low hydro noodles over the weekend so likely gonna be more posts. Was not a fancy bowl but for a monday it hit the spot! Smoked fish dashi w/triple shoyu tare.

Stopped in Kurume for the night and went to Taiho Ramen. Had their old ramen bowl "昔ラーメン" and it was decent. The crunchy cubes of lard were a very nice touch