Knife skills needs an upgrade. Why is the negi cut so thick?
Whats the ratio of broth to noodles?
Is that a melamine bowl?
Repulsive_Ad_1272 on
Personally I think it looks good. Would like the scallions sliced thinner but would 10/10 smash this.
lofaszkapitany on
You should check out Ramen Lord’s booklet about plating ramen if you haven’t already, its nothing revolutionary but it does look nice to put the chasu at 6 the egg at about 11, negi centered and menma lased on whichever side, or you could also put them in the middle and pile the negi on top. Basicially Ramen is a lot more forgiving in plating than other dishes, if your individual toppings look nice and if you can make a clean noodle fold. And I also think its best to photograph ramen right from above because that way you can see everything in the bowl at once, like the noodle fold, the negi pile, the aroma oils glisten. Negi needs to be thinner, chasu needs to be more clean cut. But I am sure it still tasted quite good.
3 Comments
You chashu needs to be rolled better
The menma you’re using is awful, get better ones
Knife skills needs an upgrade. Why is the negi cut so thick?
Whats the ratio of broth to noodles?
Is that a melamine bowl?
Personally I think it looks good. Would like the scallions sliced thinner but would 10/10 smash this.
You should check out Ramen Lord’s booklet about plating ramen if you haven’t already, its nothing revolutionary but it does look nice to put the chasu at 6 the egg at about 11, negi centered and menma lased on whichever side, or you could also put them in the middle and pile the negi on top. Basicially Ramen is a lot more forgiving in plating than other dishes, if your individual toppings look nice and if you can make a clean noodle fold. And I also think its best to photograph ramen right from above because that way you can see everything in the bowl at once, like the noodle fold, the negi pile, the aroma oils glisten. Negi needs to be thinner, chasu needs to be more clean cut. But I am sure it still tasted quite good.