Mike Satinover has been home cooking ramen for a few years now, and has just started serving bowls at Chicago pop up events. He invited me to his home to try a couple of bowls, including his signature Akahoshi, a bowl of Sapporo-inspired miso ramen. For info about his next event, check out his Instagram:
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21 Comments
looks so good 😍
Looks delicious, but Tonkotsu or bust!
Anyone on the ramen subreddit knows who ramenlord is
Mike is the man
I can't taste it but it looks dam good!!!!!
美味しそう！食べてみたい
I dig it
All hail the noodle-nerd !
Woohoo!! Go Mike!
普通に旨そうですね
very good
At 1:52: what was the word you used to describe the noodles? I'm not at all versed in the Japanese language or even Ramen, but I'd like to try his recipes and I think this would help me get closer to a better outcome since I don't have very many authentic places where I'm from.
I'm a big fan of miso!!!!! #MisoHungry
Here’s how you “westernize” ramen: use bbq sauce as a soup base and use chicken nuggets in place of chashu. BAM. Serve with Cherry Coke and fries.
If ramen can have Western influences, someone let me know when there's a Texas brisket barbecue ramen.
Thank you Ramen Lord for everything you shared with the community ♥
Not even hating, but this does look very gaijin-looking. He does know a lot of the technical/scientific knowledge about ramen. This bowl, for example, looks very "textbook". The broth may taste great for all I know, but looking at it, it looks kinda lifeless and too homogenous. I mean, I see no layers of aroma oil, no variation in texture between oil/fat, or savory broth to even indicate any kind of complexity. The thick beige broth is just…there.
His noodle recipe is amazing, have tried it myself. Since it's really hard to get your hands on Kansui, the backed backing soda helped a bit. I was wondering if you can substitute Kansui with Pretzle Lye?
I definitely think ramen can be Americanized, but the best way to do this would probably be to use American ingredients while keeping the Japanese style components and methods. These methods have been honed and perfected in Japan so no sense throw them out for the sake of just creating something new.
weeb lord
I have huge respect for this guy, especially for writing a whole e-book with all his knowledge and making it accessible for free for everyone!
Ew