If you live near a restaurant that serves good ramen, you are very lucky.
Making ramen at home really is a lot of work; but the time spent stock-making and chashu-making means I have lots of potential in the freezer
for new incarnations of ramen.
I am very pleased that the shoyu ramen I made a couple of days ago made enough for four—we ate a lot that night, but there was plenty left to have myself
a quick and fresh meal last night.
Once the stock is made, ramen is a swimmingly easy meal!
|⇐ Previous Post||Next Post ⇒|
|Nizakana: Braised Fish||Kimizu: Egg and Rice Vinegar Dressing|