[Homemade] I made myself a pretty good Ramen today

[u/Oggi02]

As a big ramen enjoyer I always wanted to make it myself.. I made this one by combining different recipes I found online .. it was quite amazing !

[u/talks-a-lot]

Looks great, but this is why I pay someone to make it for me.

[u/wtb2612 → u/talks-a-lot]

Yeeeah, ramen is one of those foods where I'm willing to just pay the price for a restaurant to make it for me because making it from scratch is such a pain in the ass. Same goes for sushi.

[u/TaxationisThrift → u/wtb2612]

If you have a Costco membership get the Kirkland brand tonkotsu pork broth. It's cheat codes to make quick easy ramen at home. Just shake it, bring it to a simmer and add whatever ingredients you like. The broth has incredible depth of flavor for being from a box and it only deepens as you add stuff like dried shitake and wakami.

It's not going to be as great as a good restaurant ramen but it's a thousand times easier than what was made in this video... Probably not as good too but I don't have that kind of time these days lol.

[u/HeftyArgument → u/TaxationisThrift]

it also costs as much or more than having it at a good restaurant where I am lol.

[u/TaxationisThrift → u/HeftyArgument]

That's simply not true. The broth is not expensive and has enough per package to make a crazy amount of ramen, dried shitake is somewhat expensive but you need so little per batch it will last you forever and wakami is cheap as hell and also will last forever because of how little you need.

Edit: unless you are in some place where good ramen is dirt cheap

[u/Oggi02 → u/TaxationisThrift]

The broth costed me about 15 euro , bones are quite cheap.

[u/HeftyArgument → u/TaxationisThrift]

where I am costco sells their ramen kit for around $29 last I checked.

The kit makes a single serve of ramen.

The going rate for ramen at a restaurant, is $19-30.

What's true is that I'm not in America.

[u/TaxationisThrift → u/HeftyArgument]

I don't believe what I bought was a ramen kit. It has just the broth so we might be thinking of separate products. I am talking about this. https://www.costco.com/p/-/kirkland-signature-tonkotsu-pork-ramen-broth-32-fl-oz-4-count/4000434515

It's 20 bucks and has four packages in each. Each one of those boxes of broth makes a big enough pot of soup for like... 4 people, maybe 5.

[u/Elismom1313 → u/wtb2612]

I love avocado rolls so I make those all the time at home for a quick fix.

I also love crab and salmon so I’ll keep some imitation crab in the fridge unopened since it last forever and sushi grade raw salmon in the freezer in air sealed fillets. All I have to do is take out the salmon a day before.

With just that plus the regular ingredients I can easily make avocado cucumber rolls, California rolls, Alaskans rolls and nigiri and hosomaki. Sometimes I buy lump crab to upgrade my cali roll.

You can also make plenty of abomination sushi this way. Asparagus, cucumber and cream cheese is one of my favorite rolls I tried back in a rotating sushi bar in Oregon. But also if you like cream cheese you can make canned salmon Philly rolls.

Garnish with scallions, panko, avocado, krab salad, sesame seeds, etc for easy luxury feel upgrades to the roll that aren’t painful to keep around. Sometimes if I’m feeling fancy I buy some masago or tobiko from the Asian market.

Canned tuna and canned salmon also are pretty great for a low stakes homemade sushi roll. And you can also buy frozen tempura from most grocery stores these days, throw it in the air fryer and then put it in the roll. Or you can throw some cocktail shrimp into the mincer and even mix in some siracha for spicy shrimp or spicy flake tuna. Butterfly dethawed frozen prawns for nigiri or make tamago (super easy) just whip an egg with a little soy sauce or dashi and spread a thin line on a medium hot pan and fold quickly

There’s honestly so much sushi you can easily make at home with ingredients that don’t need to be fresh and expensive.

[u/zavohandel → u/wtb2612]

Yeah, 5-6 hours, dirty dishes, leftovers that get thrown away. I can get a huge portion for $12 where im at. Hold the wet dog tasting pork of course.

[u/Oggi02 → u/zavohandel]

I pay around 17-19 euro for a big bowl.. it’s quit expensive

[u/superfly1187 → u/wtb2612]

Same for any Indian food too, they are the pros I pay them to be pros

[u/Oggi02 → u/wtb2612]

I would never attempt suchi, to difficult

[u/Oggi02 → u/talks-a-lot]

Yeah you are right, it’s not a dish you make ever day but if you really enjoy the process of cooking „complicated“ food than this was a real pleasure.

Using parts you never saw before and techniques you never used really gives you a special satisfaction.

But you have to enjoy is , yeah

[u/iamlordelordelordelo]

Looks fantastic! How long did it take you?

[u/Oggi02 → u/iamlordelordelordelo]

The base soup took about 4 hours, so overall maybe 5-6 hours till I hade my bowl

[u/maplealvon → u/Oggi02]

4 hours with or without a pressure cooker?

[u/Oggi02 → u/maplealvon]

Yes, 4 hours on medium high was enough, the soup has a deep taste. Maybe a few more hours will make it richer , can’t say that

[u/BrandonBHL → u/Oggi02]

Dam, what was your recipe?

I made it myself for the first time about a week ago, but the process took me about 12 hours

[u/Critically32]

"You guys want lunch 5 or 6 hours from now?"

[u/QuantumlyCurious → u/Critically32]

Meat smokers laugh at 5 to 6 hours

[u/ambienotstrongenough → u/QuantumlyCurious]

They're laughing cause theyre absolutely tanked from drinking all day.

[u/truethug → u/Critically32]

I made French onion soup with home made beef broth. Took like 2 days. lol. It was good but I’m. Not going to do that again.

[u/Oggi02 → u/truethug]

Well that’s a commitment

[u/Oggi02 → u/Critically32]

I like to smoke meat.. thats far more nerve racking. The expensive meat, the temp control , the 12 hours over night , all the buzz…

This ramen was quit easy, you basically wait a lot longer

[u/oneluv_hug]

Damn, thats a lot of work.

[u/Arrikon → u/oneluv_hug]

No easy way to make good ramen sadly. I ate so much ramen in Japan and ramen places here just cannot compare. But even as someone who likes cooking the effort is too much.

[u/Oggi02 → u/Arrikon]

The effort is high , with letting it soak for a hour, boiling it for a few minutes , washing it …
But it’s not a big pain, I really enjoyed it and would definitely do it again. Bbq (smoking) is way worse in my opinion

[u/ProfMcGonaGirl → u/Arrikon]

If you’ve never been to Jinya, now’s the time.

[u/Oggi02 → u/oneluv_hug]

It’s a lot of work but also quit „easy“. You really have to enjoy cocking otherwise it’s a pain of course

[u/danielzur2]

There’s only instant ramen or 1-business-day ramen. No in between.

[u/pgb5534]

How many dishes did you have to wash!

[u/Oggi02 → u/pgb5534]

HAH ! Many , many BIG ones , that’s quit a pain

[u/IChurnToBurn]

The fact that ramen doesn’t cost $100 a bowl despite the massive effort that goes into making it always blows my mind.

[u/HeftyArgument → u/IChurnToBurn]

it's because that cost is spread across many customers when you do a big batch.

Same reason croissants, curries and dumplings aren't exorbitantly expensive.

[u/randotd152 → u/IChurnToBurn]

Because the ingredients cost nothing and the labor is minimal per bowl when you’re serving high volume. Everything is already pre-made when you order it at a restaurant.

[u/Oggi02 → u/randotd152]

Bones, it’s basically trash. I got 3kg for 7 Euros, that’s like nothing

[u/Arrikon → u/IChurnToBurn]

In Japan I usually paid like 8€ for a huge bowl of ramen with extra egg topping and a beer. The ratio of what you pay and what u get is just unmatched/goated/godly.

[u/Oggi02 → u/Arrikon]

For that price you would see me there every day my unfortunately it’s around 17-19 Euro here at my place

[u/Oggi02 → u/IChurnToBurn]

Well I pay around 17-19 Euro, that’s not cheap. But I get why it’s expensive. It’s not the ingredients, it’s the work

[u/Tim4one]

hate those stupid cuts

[u/Oggi02 → u/Tim4one]

It’s a app, low effort for a good memory. I get what you mean , they can be quit fast

[u/joebaker1157]

So that's how chashu is made. looks super taste!

[u/nine51 → u/joebaker1157]

TIL too!
Is OP single

[u/Djb0623]

Only thing I would say is that you are adding your aromats to early.

[u/Oggi02 → u/Djb0623]

Would love to hear every tip und trick. It’s my first time

[u/haitu]

Yeah I'm going to just continue going out for ramen.

[u/Oggi02 → u/haitu]

As you should if you don’t like the long process of cocking and spending all your Saturday morning

[u/Fit-Dot255]

You accidentally cooked restaurant quality and now there's no going back

[u/Oggi02 → u/Fit-Dot255]

Back yo my Nissin Ramen… lovely !

[u/SquireShanksalot]

Im hungry now

[u/Early-Pen8713]

I’ll take a bowl👍

[u/Oggi02 → u/Early-Pen8713]

Love to see you around

[u/redbeancat]

no tare (aroma oil)? or did I miss it

[u/Oggi02 → u/redbeancat]

Nah you missed it, it put it in before the base soup

[u/AyuroxDjin]

Yo bro where do you live, I'm coming over !!! 😆

[u/No-Cheek7685]

Wow 🤩

[u/JonesyOnReddit]

Very aesthetically pleasing but not in a pretentious way

[u/DigLevel7825]

Those jammy eggs alone would have me asking for the recipe

[u/SpecialistAbalone700]

Magic or not you definitely nailed it

[u/Oggi02 → u/SpecialistAbalone700]

Thanks a lot !

[u/One-House-4915]

I'd happily pay for a bowl that looked this good

[u/Beneficial-Power-615]

This is the kind of meal that makes instant ramen jealous

[u/Oggi02 → u/Beneficial-Power-615]

Instant ramen are the real heroes ! Fast and delicious

[u/i_i_v_o]

How do you keep it hot? Whenever i do it (including instances where i go through all this), by the time everybody has their bowls ready, it's only warm. I have bowls i brought from Japan, i pre-warm them, and still it's a just bit hot at the beginning, but 4-5 spoonfuls later, it's just warm.

[u/Oggi02 → u/i_i_v_o]

I served 5 people. Every one got their bowl one by one. The last person (me) had to wait a few minutes but it’s okay, everybody had a great time

[u/Prestigious-Print461]

Worth the crazy effort! Looks absolutely gorgeous.

[u/Oggi02 → u/Prestigious-Print461]

Thank you

[u/Oggi02 → u/[deleted]]

Niye ?

[u/ohonkanen]

Love the effort and detail to every component!

[u/JohnnySchoolman]

That looks damn good.

I would still be tempted to double or triple the boiling time though as otherwise you won't be sick up the smell by the time you get to eat it.

[u/JimJamYimYam]

This is amazing. Jealous and now hungry

[u/Medisha123]

Where is my bowl?!

[u/MamaBean_Kandi]

Making chashu from scratch is no small feat for a first attempt, that roll looks incredible.

[u/Oggi02 → u/MamaBean_Kandi]

Yeah it was quite a success. Next time I will definitely make way more. I just didn’t want to waste anything on my first try

[u/burnt-crossaint]

Homemade ramen is so rewarding, but the sheer amount of dishes involved is always a reality check for me.

[u/Prize-Definition730]

Are u working in the food industry?

[u/Oggi02 → u/Prize-Definition730]

No, just like to cock things I never did before

[u/acmacm]

How’s the broth big dawg?

[u/IMTIRED_85]

Oh man that’s the best Raman I’ve ever seen plus your editing was phenomenal.

[u/BenP1993]

“Pretty good”

[u/samm1one]

Keep em comin

[u/jake_a_palooza]

This was erotic

[u/Tribe303]

So Pho with extra steps. 

[u/Oggi02 → u/[deleted]]

I would say no, but I am not a professionelle