STATE OF THE RAMEN – Cooking Instructions

If you bought a Batch 6 kit, you are in luck. It is the BEST RAMEN I know how to make after years of obsession, trial, error, tasting, research, and cooking.

Homemade cloudy ramen broth from pork and chicken seasoned with onions, garlic, dried fish, and seaweed. The broth is finished with concentrated soy,mirin, and sake for authentic flavor.

Handmade alkali ramen noodles with 40% hydration in the Tokyo style. Colored with riboflavin.

Rolled pork belly cooked sous vide for 36hrs.

Finely sliced scallions.

Kikurage Woodear mushrooms finely shredded and sautéed in sesame oil.

Soft boiled egg marinated in seasoned soy sauce.

Buttered corn bomb

Toasted garlic aroma oil

Roasted seaweed sheets to bring the aroma back to the sea.

Homemade cloudy ramen broth from pork and chicken seasoned with onions, garlic, dried fish, and seaweed. The broth is finished with concentrated soy,mirin, and sake for authentic flavor.

Handmade alkali ramen noodles with 40% hydration in the Tokyo style. Colored with riboflavin.

Rolled pork belly cooked sous vide for 36hrs.

Finely sliced scallions.

Kikurage Woodear mushrooms finely shredded and sautéed in sesame oil.

Soft boiled egg marinated in seasoned soy sauce.

Buttered corn bomb

Toasted garlic aroma oil

Roasted seaweed sheets to bring the aroma back to the sea.

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