Ramen Top30 - #20 六厘舎 (東京)

[@popura0025]

馬場のべんてんとともに最も成功した大勝軒系だな

[@影猫-r4u]

いちいち恐ろしいとかいうのイミフ

[@uberathlete]

Put egg in pot with water. Heat pot until water boils. Once water boils, turn off pot and leave egg in pot until it cools down to room temp. Take egg, shell it, then put into a small plastic bag. Fill bag with soy sauce and a little mirin. Close bag and let egg "marinate" in the soy for at least 6 hours.

[@Sekundez666]

how do u make the aji-tama?

[@蒼井由依]

他社とは違う魂があります。

[@kinnikumantarouzzz]

ここのつけめんまあまあ美味いと思う

[@こたにあきら]

こぶ平、くちゃくちゃ音立つ。

[@pibasannu]

品のなさが窺えますよね。

[@alexgordon5463]

箸の持ち方やばい

[@S-Seo.]

食レポでこういう奴を使って欲しくない。

[@kashem425]

@46E2Q For Westerners, that's a soft-boiled egg. Supermarket egg yolks in Japan tend to be more orange than that found in the US, which is usually pale yellow, unless you get organic/free-range/farm eggs. Yolk color is dependent on the hens diet. Things that can make them yellow are greens (grass, vegetables) and marigold petals which can be offered as a supplement for markets looking for bright orange yolk. Pale yolks tend to be fed only chicken feed/grains.

[@Sekundez666]

does the egg needs to be at room temp?

[@cartouchator]

@kashem425 ajii~tamà : it's not just the egg. it's soft boiled, then left in a special sauce over night : sake, mirin, sugar , soy sauce, mentsuyu. the soft boiled egg absorbs that sauce during the night. making it darker (soy sauce colour).

[@yodaka172]

確かに六厘舎が２０位はおかしい。 この時点(２００７年）ですでに人気は爆発してたし

[@519hotboy]

what is that?? isnt it an egg?? but orange?? cant be the salty egg.. what is it?

[@Joint145]

yep 3:09

[@MrCHAPLIN1979]

しょーぞーってなんだ？ こぶへいのくせに。

[@JackI-xy9cg]

Waste of time, suburb. Ok, you made broth with your spirit. Cool. Oh you calculated exact portion of what to put in? How much of your spirit in terms of SI unit do you put in into your broth?? Sound like scam because there is no SI unit for “spirit.”