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.
A bit of stock making over the last few days. Made three in total, one fish/dashi and two chicken. Fish was just a left over sea bream after filleting. I roasted the remains in the air fryer for 8mins or so, apparently this helps reduce the fishiness. Next day, covered with just over a litre of water, and added a few pieces of konbu (Japanese kelp).
Slightly unconventional toppings for this ramen. 2 parts tori (chicken) paitan (milky/rich) broth mixed with 1 part niban (secondary) dashi. Pork chasu slices pan fried. Ajitsume tamago (cured soft boiled eggs). Grilled tomatoes, leeks and pak choi.
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.
Wild garlic time! Gonna play around a bit with gentle fermentation for these, but for now, steamed on top of rice with some beef bits from a recent stock, micro-teamed then grilled leeks, broccoli, parsley on top of rice. Sauce is chicken stock, tare (ramen seasoning with soy, msg, salt?), chili oil and some pork chasu drippings. Yum.
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.