Right now I'm making soup for Ramen. I know... you're asking "why cook ramen at home?" Well, for starters, where I live there are no places to go out for ramen... how's that?
So, I've taught myself to make soup, charshu (the pork that get's sliced on top of ramen) and while I buy my noodles frozen; there's no way I can make the noodles yet... my ramen tirns out pretty well...
I've also been making nabe ryorii a fair bit. I even make my own dashi (from scratch, no dashi mix) using kombu, bonito flakes and miso... nice.
Maybe there's another career in becoming a gaijin-chef in Japan?
b.moddo
So, I've taught myself to make soup, charshu (the pork that get's sliced on top of ramen) and while I buy my noodles frozen; there's no way I can make the noodles yet... my ramen tirns out pretty well...
I've also been making nabe ryorii a fair bit. I even make my own dashi (from scratch, no dashi mix) using kombu, bonito flakes and miso... nice.
Maybe there's another career in becoming a gaijin-chef in Japan?
b.moddo