The prep work for D's ramen is neither cheap nor easy. There is nothing processed about it when you take an entire weekend to prepare one simple dish. He's been perfecting his ramen for about two years now, and outdoing himself each time. At first bite, one word popped up into my head: euphoric. I seriously felt elevated after a bowl of this stuff.
The finished product. Umami overload!
It took at least fifteen tries to get the perfect meat/vegetable broth/dashi ratio.
The chef at his work station.
There was pork belly prepared two ways. Here it is all rolled up and ready for the oven...
...and here's the pork belly confit being seared.
Probably my favorite part of the ramen.
Thanks to the bestie, Lauren, for documenting the entire process!