Now in the correct thread...
Lately I've been in an experimental food mood and decided to try and make ramen again. I last attempted this in 2009 to lackluster results. Nowadays there are a handful of local shops in town but, while one is pretty decent, a trip to Japan earlier this year reset my expectations.
So I made spent a night making chashu and then the broth in an instant pot pressure cooker after refreshing myself with some online how-tos.
Marinated bamboo shoots, roasted seaweed, green onion, some porcini mushrooms that were on sale, and bean sprouts. Also made some mayu (burnt galic in sesame oil) as garnish.
After some analysis made Bowl 1 the next day:
Marinated bamboo shoots, roasted seaweed, green onion, marinated soft-boiled egg. For garnish I made a better batch of mayu and then accidentally poured too much sesame seed.
Tonight I may or may not try a batch of homemade noodles. Originally they were what I wanted to first tackle but the local asian supermarket had cheap pork trotters and legs so thought what the heck. My vacation starts soon and I was wanting to repeat the entire process and make small changes ( I wonder what I could do with water the mushrooms re-hydrated in, extend/change simmer time, etc) but I think the valves in my heart need a break.