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.
Panko breadcrumbs! Great for Japanese deep frying a la Tonkatsku. Actually quite expensive to buy here in UK. Make about 2 litre's worth from a loaf of white bread. Shred in a mixer and bake for 20-30 mins at 100C.
Shoyu ramen (3rd bowl). Proper ramen egg this time (soft boiled and cured in the chasu broth) and blowtorch finished pork chasu, home made ramen noodles. Shredded chicken left over from the broth. Whole chicken carcass pressure cooked for 90 minutes with dried sardines and prawns, carrots and probably a few other goodies I can't remember right now. Aside from being a little cold it was rather lovely.
Ramen noodles. 100% wheat flour, 45% water, 3% baked baking soda. About 80-100g per portion in a soup. Bake baking soda in oven at 120C for an hour. This will help with the texture and colour the noodle yellow.
Home made . After last night's meal, not totally convinced about the work-payoff ratio, but I have a kg or so to play with so that may change.
Japanese gyoza. Looking forward to a handful for dinner. Yum! Rest going in the freezer.