#ramen toppings

[choisanshine]

SKZ as.... Ramen Toppings

This one is a lot more crack than the others. But, I sure do love a good bowl of ramen, and some tasty ramen toppings. If you haven't had a "fancy" bowl of ramen, you are missing out!!!! a/n: if you disagree, drop me a comment!! I am open for discourse, if you have any groups (of those that I have listed in my pinned post) and headcanon ideas you would like me to do, I will do my best!!

Chan: the broth

Lee Know: Hard boiled egg

Changbin: Chashu pork

Hyunjin: Bean sprouts

Jisung: Chopped green onions

Felix: Kamaboko (fish cakes)

Seungmin: Mayu (black garlic oil)

I.N: Nori (dried seaweed)

this one made me hungry!!

[kon-konk]

When I first started getting into ramen (the more work intensive not-the-packs-i-saw-at-the-dollar-store kind, like homemade or the fancier packs) I had to fucking Google how you were supposed to eat the egg. In every video I watched, no one ever filmed themselves eating the egg. In every recipe I read, it just mentioned adding the egg.

I was just a beginner at that point. I was trying to figure out if you're supposed to mix the yolk in the broth to maker it creamier (it's always described as soft-boiled, so it made sense to me, okay) or if you were just supposed to eat it like the meats you might have.

Btw, the answer, apparently, is that you just eat it. I saw it described in one place as "essentially just a snack floating in your ramen."

So... If anyone is that level of newbie and wondering, but haven't tried an egg in your ramen because you want to know how it's "supposed" to be done, there's an answer, but I say try anything you think will be good.

[dekitateyo]

Pork shoulder char siu

[肩ロースチャーシュー］

The leaner cousin of char siu that does not lose in flavor.

I am still figuring out how to make killing ramen toppings. At first, I tried making the fattest version using pork belly; today, the leaner version using shoulder meat.

Pork shoulder is tougher than other cuts, commonly associated with pulled pork and other long period braised dishes.

The secret to make it not over cook it and serve on very, very thin slices!

Recipe

1kg of pork shoulder

Half cup of shoyu

Half cup of mirin

8tbsp of sugar

4tbsp of hondashi

Half onion/green part of negi

4 garlic cloves, crushed

2 ginger thumbs, cut in slices.

Steps

Using a frying pan with cooking oil, brown the meat surface.

Combine all the other ingredients in a large pot and put it on high heat.

When the mixture start boiling, reduce the heat to low and add the meat.

Cook everything for around 10 minutes - until the center of the meat is properly cooked.

Turn the heat off and leave it to marinate for around 30 minutes.

Remove the char siu from the liquid, slice thinly and serve it.

Tips

This recipe scales really well - preparing either 1kg or 10kg should take more or less the same the same amount of work.

Pork shoulder contains considerably less fat than other popular meat cut choices, meaning that the cooking time for this recipe is, as expected, shorter than the usual char siu.

Cut in very thin slices.

This recipe can be prepared in advance! It actually gets even better the longer it stays resting in the sauce.

[tokyorandomengrishshirts]

Healthy taste

[chibinoms]

Ramen toppings: mushrooms, corn, brussels sprouts, green onion, pickled ginger, and seaweed