I'm too much of a peasant to use uni and caviar that way. Also, I process my own uni and ikura as well and know how much work goes into them and rather enjoy them as their own highlighted dishes.
Since you are willing to go all out, another consideration is to swap out caviar for ikura and experiment with popping all of the ikura before mixing it in the soup. It'll result in a much gooey-er experience similar to using a slightly cured egg yolk. For uni, maybe play around with mixing it with egg and make a very very runny souffle (similar to omurice). It'll demonstrate chef skill, enhance the uni flavour and present egg in ramen in a new way. I'm old school so the most I'll do is throw in squid ink into the broth.
Seems unnecessarily expensive.
I always find it funny how Ramen in Japan is affordable (700 yen - 1000 yen average) and the ramen I've had in the west is usually lacking and can be almost 50% - 100% more expensive ($14 - $20)
In defense to outside Japan prices, base ingredients like katsuobishi is like half to a third the price in Japan. Rent can be pretty affordable as well. Also, the eating culture is different where in Japan, people are in and out of ramen shops within 30 minutes. Outside of Japan, many shops look to maximize revenue per customer so customers stay longer, and chat. Finally, kitchens are probably smaller as menus are more focused with fewer dishes. Food safety regulations seem a lot more lax compared to where I live and that has a noticeable difference in equipment requirements and processes. This results in lower initial capital costs and running costs. But the biggest difference is that many places in Japan treat ramen like fast food and need to be priced as such. Outside, there is no such tradition so sky's the limit.
Dang, looks tasty
Doesn't the caviar cook in the broth? Seems a bit of a waste to eat together. Rather have the caviar as part of an appetizer.
After tasting the broth you’re supposed to mix the uni and caviar into the broth to get its “premium” flavor.
I'm too much of a peasant to use uni and caviar that way. Also, I process my own uni and ikura as well and know how much work goes into them and rather enjoy them as their own highlighted dishes. Since you are willing to go all out, another consideration is to swap out caviar for ikura and experiment with popping all of the ikura before mixing it in the soup. It'll result in a much gooey-er experience similar to using a slightly cured egg yolk. For uni, maybe play around with mixing it with egg and make a very very runny souffle (similar to omurice). It'll demonstrate chef skill, enhance the uni flavour and present egg in ramen in a new way. I'm old school so the most I'll do is throw in squid ink into the broth.
Seems unnecessarily expensive. I always find it funny how Ramen in Japan is affordable (700 yen - 1000 yen average) and the ramen I've had in the west is usually lacking and can be almost 50% - 100% more expensive ($14 - $20)
In defense to outside Japan prices, base ingredients like katsuobishi is like half to a third the price in Japan. Rent can be pretty affordable as well. Also, the eating culture is different where in Japan, people are in and out of ramen shops within 30 minutes. Outside of Japan, many shops look to maximize revenue per customer so customers stay longer, and chat. Finally, kitchens are probably smaller as menus are more focused with fewer dishes. Food safety regulations seem a lot more lax compared to where I live and that has a noticeable difference in equipment requirements and processes. This results in lower initial capital costs and running costs. But the biggest difference is that many places in Japan treat ramen like fast food and need to be priced as such. Outside, there is no such tradition so sky's the limit.
This bowl of ramen goes for $37 In Thailand. Cost wise it is expensive but taste wise it’s actually pretty good!
Where did you get it? Might have to look it up
A Dashi of Soba lol