Please help me reverse engineer this sucker
Can anyone help me identify all of the visible ingredients from the ramen I had in Tokyo (at Mendokoro Hanada back in 2013 + 2014) so that I can try to replicate it more closely? It was so good, the broth was amazing and all of the vegetables mixed in were amazing. However, that was long ago and I ate it so fast I never had a chance to analyze and dissect it. 😥
I'm pretty sure that's pork belly, and the brown stuff in the bottom left is maybe bamboo shoots, but what are the greens on top and are they prepared a certain way?
Also, when I make my homemade broth it usually consists of the following:
- low sodium soy
- sesame oil
- onion powder
- garlic powder + more raw minced garlic (I love a strong garlicky broth)
- black and white pepper
- vegetable Better than Bouillon but could probably knock the flavor up with a different (meat) base
- hondashi
- hoisin sauce
- oyster sauce
- miso paste
- after allowing it to boil for a couple of hours I blend it up
This ends up being a pretty tasty broth but I'm curious what they've probably got going on in theirs. I am guessing every ramen shop has their own little twist on flavors, but if mine can be improved or is missing some key umami ingredients I'm all ears. I feel like from memory (and from the picture) their broth was pretty thick so I am curious how it's made to be that way besides perhaps just boiling it down...but why is it brown? 🤔
Thank you in advance!! 😀
Posted Apr 17, 2024, 7:25 PM UTC