TATEKITCHEN
thanksgiving 2025
Why roast a bird when you can turn it into liquid gold? Inside our Asian Thanksgiving: Turkey Shio Ramen, low-temp liver that tastes like foie gras, and the emergency 7-11 sprint that saved dessert.
Tonkotsu Ramen
Tonkotsu broth takes TIME. Hours. High heat. Pork bones breaking down until the broth turns milky white.
But when you get it right? When you nail that silky, rich, creamy texture? It's worth every minute. This is Hakata-style tonkotsu ramen—traditional technique, gluten-free execution.
Let me walk you through it.
Tsukemen: The Dipping Noodle
Tsukemen isn't ramen. The noodles are separate. The broth is THICK—almost like a sauce. You dip. You slurp. You taste everything.
This is the gluten-free tsukemen technique that uses every part of the chicken—blended bones and all. Rich, creamy, zero waste. This is next-level ramen.
Here's how to make it.
Chicken Paitan Ramen Yeah K style
Most ramen broths are clear. Paitan is MILKY. Creamy. Rich. Almost like a sauce.
This is Chicken Paitan Ramen, Yokohama Yeah K style—high-heat emulsification creates that signature creamy texture. Add traditional toppings: chashu, ajitama egg, spinach. It's gluten-free, and it's one of the most satisfying bowls I've ever made.
Here's the technique that makes it work.
New England Shio Ramen
What happens when you take Japanese ramen technique and New England ingredients? This.
Slow cooker chicken broth. Fresh clam juice from Boston's best clams. Shio tare that balances salt and brine perfectly. This is the gluten-free ramen that makes people forget it's gluten-free.
Let me show you how to build it.
Miso Tanmen
Most ramen takes hours. This one takes 15 minutes.
Miso Tanmen—stir-fried meat, tons of vegetables, rich miso broth. It's fast, it's clean, and it's PACKED with flavor. This is the gluten-free ramen you make on a Tuesday night when you want something real but don't have time to mess around.
Let me show you the technique that makes it work.
Chashu Pork & Chicken Oil: The Secret to Restaurant-Quality GF Ramen at Home
Listen, you can have the best gluten-free noodles in the world, but if your toppings aren't RIGHT, your ramen isn't ramen.
Two things will completely change your GF ramen game: proper chashu pork and rendered chicken fat. These are non-negotiables. Once you nail these, you're cooking at restaurant level.
I'll be sure to show you how.
Classic Gluten-free chicken shoyu ramen
Look, I'll be honest - most gluten-free ramen is disappointing. Mushy noodles. Weak broth. It's like someone gave up halfway through.
Not this one.
This is the ramen that made my gluten-free friends actually EXCITED about ramen again—crystal-clear golden broth. Real chicken chashu. That umami depth you've been missing. And yeah, it takes some time—but you're building something incredible here.
Vegan Gluten-Free Ramen
A Vegan Gluten-Free Ramen recipe that will tantalize your taste buds and inspire your culinary journey! Unlock the secret to endless flavor with our all-purpose umami oil. From dried shiitake mushrooms to a rich infusion with EVOO, this vegan marvel elevates any dish. It’s not just oil; it’s a flavor explosion in every drop.
Salted Cod on Carrot Purée
Valentine's Day is a special day to celebrate love. What better way to show your loved ones how much you care than by cooking them a full-course meal? This Valentine's Day, I made a fancy dinner.
Thanksgiving 2018
I was not major in History during my undergrad, but I know Thanksgiving history started with the harvest celebration of the pilgrims and the Native Americans that took place around this time. As a non American individual, I recognize this day as an official pig out day in U.S. just saying…
Short Rib or Vegan Bolognese
It has been for a while since the last Tatekitchen. I always cook for myself and family, but not Tatekitchen style for everyday meal scenes. A dinner hang at home can be way more satisfying than a night out at a restaurant, but serving a specific diet in one's home takes effort.
Meatless Monday
A plant-based diet is a diet based on foods derived from plants, including vegetables, whole grains, nuts, seeds, legumes and fruits, but with few or no animal products. I have been doing #meatlessmonday for 6 months this year. Every Monday, I become a complete vegan.
Sourdough Bread
Bread never be issue in my diet. Gluten-free diet? When I heard the word at the first time, I didn’t care about gluten at all. True story? Yes, I had been living in North End Boston for 3 years. Do you know what it is called? “Little Italy”.
Kombucha Challenge
Who likes kombucha? What do you do for your gut health? I can't afford $4 for a bottle of fermented tea, so I made it by myself. Kombucha is a sweetened black tea drink that’s been fermented with the use of a symbiotic colony of bacteria and yeast. Due to the fermentation process involved in creating kombucha, it contains a large number of healthy bacteria known as probiotics.
Keto Meal Ideas
The ketogenic diet is a very low-carbohydrate, high-fat diet. By restricting your carb intake and increasing dietary fat, your liver converts stored body fat into molecules called ketones. I would like to introduce my high fat meals such as bone marrow, keto pizza, keto sandwich and keto buddha bowl.
Miracle Noodles
I guess you’ve already “biohacked your pasta” and switched to zucchini noodles or spaghetti squash, two ever-popular non-grain alternatives to modern, commercial wheat and gluten-laden pasta, and you’re simply looking for a new way to experience pastas and stir-fries. Have you heard miracle noodles?
Beaujolais nouveau & Venison
I already miss these meals I made. We had Beaujolais for 2016 and I personally think this year is the best in my life. Didn't expect anything from young taste, but it was really good.
Well, I am such a well received guy because one of my students gave me fresh venison meat from hunting in western Mass. According to my student, sometimes wild deers are harmful animals in suburb areas and hunters are asked to eliminate those animals.
Gluten Free Challenge 4
Feel like I am cheating, but this gluten free, grass fed cheddar, pasture raised organic pork sausage with spring onion is the best for the season we are in right now. Well, I made tomato sauce from fresh tomato and dough from coconut flour, so this pizza contains lots of fibers.
Spaghetti Squash
No more today's pasta from Tatekithen? I still enjoy pasta dish while getting rid of gluten from my diet. I mean this dish doesn't bother me at all. Eating veges is the key to get faster and stronger!