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Home Cooking 4

Making ramen at home

Edokko | Apr 6, 201508:39 AM

It's heartening to see more ramen joints opening in the Greater Boston area and the subsequent lively debate on CH. But what do you do when you want a decent bowl of ramen at home, and the ol' Top Ramen just won't cut it anymore? I'd love to hear how folks handle this situation.

As for me, I usually have some frozen Sun Noodle instant packages at home (see photo), and a jar of shinachiku (cooked bamboo shoots). These items are available at Ebisuya, for example. Add chopped scallions, boiled egg with runny yolk, and nori, and, BAM, I have ramen that's not half bad. If I want to spend more time and effort, I got get a hunk of yakibuta (BBQ roast pork) from Yume Wo Katare (the only item you can purchase for take-out there), and would have made a bunch of the boiled eggs previously and marinated them in zarusoba dipping broth for a couple days, for a nice aji tamago. I'm sure you can do better if you made your own broth from scratch, but that level of work I'm saving for when I retire.

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