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Yakamein
Posted on 9/22/26 at 2:38 pm
Posted on 9/22/26 at 2:38 pm
My next experiment is with making yakamein. Any tips, hints, words of wisdome from those who have made it or had it?
Posted on 9/22/26 at 4:28 pm to SpotCheckBilly
Go to the Asian store to buy beef bones for your broth.
Save your veggie scraps in the freezer until you have enough for boiling the bones and the veggies.
I'll still add a little better than roasted beef to it as well.
The broth is key.
Restaurant Supply Store has fresh ramen in a big bag. I find it better than spaghetti noodles.
For the roast - Chuck Cross is better than Chuck. Slice thin, against the grain, marinate for at least an hour, and let it cook the whole 3 hours - it can't be chewy or it ruins the dish.
I like to add one soft boiled egg to each bowl, as well as some sliced jalapeno.
Save your veggie scraps in the freezer until you have enough for boiling the bones and the veggies.
I'll still add a little better than roasted beef to it as well.
The broth is key.
Restaurant Supply Store has fresh ramen in a big bag. I find it better than spaghetti noodles.
For the roast - Chuck Cross is better than Chuck. Slice thin, against the grain, marinate for at least an hour, and let it cook the whole 3 hours - it can't be chewy or it ruins the dish.
I like to add one soft boiled egg to each bowl, as well as some sliced jalapeno.
This post was edited on 9/22/26 at 4:30 pm
Posted on 9/30/26 at 8:04 am to Sir Drinksalot
I made it and will make it again. I used Tony's Original, but will do something different next time -- just a bit too salty for me.
I also had a tongue in the freezer, so used it instead of a roast and adjusted the cook time, crisping up the already cooked tongue before adding it to the broth with the veggies.
I typically use tongues to make Lengua tacos, but it was really good in this dish -- full of flavor and melted in your mouth.
I also used bucatini because I had it in the cupboard.
I also had a tongue in the freezer, so used it instead of a roast and adjusted the cook time, crisping up the already cooked tongue before adding it to the broth with the veggies.
I typically use tongues to make Lengua tacos, but it was really good in this dish -- full of flavor and melted in your mouth.
I also used bucatini because I had it in the cupboard.
This post was edited on 10/1/26 at 8:01 am
Posted on 10/1/26 at 6:13 pm to SpotCheckBilly
I swear ms Linda put crack in hers, best I’ve ever had
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