· James Torr · Personal · 1 min read
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).
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.