@sarahgavigan: SOBORO it's not just a ramen topping. It's a Japanese technique that shows up everywhere. Seasoned ground meat, cooked crispy, deeply savory. The key: thin layer, don't touch it, let it get color. RAMEN SCHOOL on Substack -> Link in bio #soboro #japanesecooking #ramen #ramenschool #tantanmen #groundpork
Morning Sarah. I’ve been following your Ramen school intensely and purchased your guide to stock- my new bible! However, Ramen seems like a bloody minefield, a good minefield though. It occurred to me that maybe something like a ‘family tree chart’ of stocks, piatan, Chintan etc maybe of some help to us mere mortals- not that you have time what with running the shop TT and everything else. Thanks for all your effort and hard work. It is something that I can teach my kids x
2026-03-22 10:51:59
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jeff_biscuits :
excellent in tantan; Ive done the same with ground beef and also has great results
2026-03-21 17:01:04
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speiroop :
Please don’t take offence in this but your captions look a bit like they’ve been written by ai
2026-03-25 15:09:37
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William Brust :
Good stuff. Used to make this at a ramen place I worked in back in the day
2026-03-21 13:12:25
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Leffe :
Niceee amazing ❤️
2026-03-21 11:17:54
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