Tsukemen ramen of sorts.

Tsukemen ramen of sorts. High (for ramen: 40%) hydration dough, blend of medium and low protein flours, 1% salt, 2% baked baking powder. Mixed for about 5 mins, then rested for 90 mins in a dehydrator at about 30C. Did wonders for the gluten development. Large pasta machine pressed then cut by hand. About 4 mins boil, though probably could have done a couple more. Great improvement on yesterday’s smaller ramen noodles which took about 24hrs to develop.

Broth is a chicken/pork broth, with some fragrant oil, tare and some broth from cooking a cut of pork with soy. Not quite as gravy like (due to evaporation from the boil) as a Tokyo, but pretty good nonetheless. Tsukemen is a bit like soba, noodles are cooked then dipped in cold water to clean the starch off and supposedly give it a bit more bite. You eat by dipping the noodles in the broth, then slurp slurp slurp.

Put some home made ferments on the side to cut through the starch and broth. Cauliflower kraut, Jerusalem artichoke and white cabbage.