How to make good homemade ramen?

>>8702280
practice

>>8702280
This is relevant to my interests

What's the quickest you can make a decent pork ramen? I love ramen but it takes forever to make

>>8702335
there is no shortcut

>>8702280
Good tasting broth make sure the noodle texture is good

>>8702335
You can't cheat on good stock/broth.

>>8702280
Go to a Japanese cooking site and use Google Translate, or you'll end up with "almost-ramen".
>mfw I've seen ramen restaurants in the US use bacon and lettuce instead of the actual ingredients.

>>8702280
Are you Japanese? If not, just give up now.

http://cookpad.com/search/%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3

>>8702280
What do you mean? Just follow the god dammed instructions

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>>8702280

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>>8702280

>>8702280
take your time. make it a ritual.

>>8702335
>>8702343
>>8702350

Pressure cooker.

At least you shave some time off.

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>>8705086
this.

I posted these photos earlier in the week, but they were off-topic so I'll post them again here.

God tier ramen stock in about 3.5 hours.

First step. Chicken wings & pig's feet on a roasting tray. (you could also use hocks if you like). Heat your oven to 425F

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>>8705110

Same thing with chicken feet.

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>>8705115

Get both trays in the oven and roast them until golden.

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>>8705117

Transfer to the pressure cooker. Hocks and wings are in the bottom; chicken feet are on top. The dark stuff is Chinese ham.

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>>8705122

After 3 hours at 1 bar.

put your ass into it

>>8705124

If you want to make tonkotsu broth that's harder to cheat with. You can start the cooking using a pressure cooker, but you still need to cook it for a couple hours (at least) at a full-on rolling boil in order to emulsify the fat with the stock. The fastest I've been able to make it well was with this method:
-soak pork bones, hocks, and feet in many changes of cold water; you need to get out all the blood or it will give your stock a nasty gray color.
-put the bones, etc, in a pot of cold water and put on the heat. Bring to a simmer. Skim and discard any scum that comes off. Discard the water, rinse the bones/feet/etc in cold running water.
-put the bones, etc, in your pressure cooker. 3 hours at 1 bar.
-take the lid off, cook at a rolling boil for 2 hours, adding water as needed to make up for evaporation.

The nice thing about ramen stock is that it freezes well. So make a big batch of it then portion it up in the freezer. Then when you want some ramen all you have to do is thaw and heat a pre-made portion.

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I have all the ingredients for this recipe, thoughts? I will probably roast the pork and chicken bones which is not mentioned. It will be my first time making ramen broth.

>>8705292

Seems like a good recipe overall. My only gripe with it is the suggestion to char the onions in vegetable oil. Charring + oil is a bad combination. If you want to char them then do so under a broiler or on a grill so that there is no oil involved. Charring oil tastes bad and creates carcinogens.