· James Torr · Personal · 1 min read
Tantanmen ramen. Pork broth from the freezer, Chinese wheat noodles, sesame tare (flavour), beef soboro, spinach, boiled egg and some mayu (black garlic oil).
Bit simpler prep than the classic tonkotsu this one, but super rich and delicious! Made this from scratch tonight (not the broth) in about 45 min. Enough for a few more portions later in the week as well.
Tokyo style ramen noodles made this week. Based on the legendary @ramen__lord's recipe. Subbed soy protein isolate in for the egg white powder. No idea whether this will make much difference but they turned out nice! Broth was a blend of fish / dashi and rich chicken.
First outdoor dinner of the year. Chicken stock with simple chasu/tare seasoning. Dried wheat noodles (commercial), thawed pork belly chasu pan fried, micro-poached egg, grilled leek and tenderstem broccoli, chili oil and black garlic oil. Looks like a lot but almost everything was prepped beforehand.
Bit of a broth blitz the other day. Beef and chicken. Ramen results. Made a base stock of roughly one part each of homemade (frozen) dashi, chicken and beef broth. Tare (seasoning) was soy, salt, water and msg, I went at about 3/4 usual strength.
Tonkotsu ramen last night. Didn't go the whole 9 yards but some 6 or 7 of them. 5 hr pressure cooker pork shoulder and hock bone broth. About 4kgs of bones with 4 litres of water the final result, so 1:1 dilution was fine, it was quite concentrated. Reheated, added to some chicken stock I had, and blended to make emulsion (white colour).