If you are going to let your blog lapse over the Thanksgiving holiday, the least you can do is come back with a bang. That's what I intend to do by walking you through the process of this fantastic Ramen dish. First, though, a side note. It isn't always cut and dried which things I serve to you get the "
Other People's Recipes" tag. Obviously, something out of the proverbial ether doesn't deserve the tag, and something that I copy word for word out of a cookbook does, but many recipes are somewhere in between. I will see another person's take on a dish, and after experimenting something new will be born. I feel that the
roasted pork shoulder I presented last fall varied enough as to fall under the "mine" category (although I included a link to the recipe that inspired me, just in case.) This Ramen? Not so much. But that being said, I did tinker with it. It isn't prepared exactly as described in David Chang's
Momofuku cookbook. If you want to do it exactly his way (and considering that he's a Michelin star and James Beard award-winning chef and restaurateur and I'm not, I wouldn't blame you) buy his book. If you want to hear about my experience, stick around after the jump.
