Simple and quick chicken shoyu tonight. Medium boiled eggs, purslane, sous vide pork belly and noodles both from the freezer. Decoration spring onions and borage, seasoning soy and chicken amino.
Pork and chicken broth ramen for home date night tonight. That's sous vide chasu pork belly, with homegrown komatsuna (a great, easy grow green leaf veg), steamed and seasoned with soy, sesame oil and seeds, ajitsume tamago (soy and sugar cured egg), homemade ramen noodles. Broth was a bit low on fat so I blended it with some garlic infused pork fat, and some rendered chicken fat to make it a bit more like a tonkotsu broth. Topped with chili and allium infused oil, black garlic oil and Spring onions from the garden. This may look like it took ages, it kind of collectively did, but not today.
Garum time! Well, not strictly garum as the method is very different. They were traditionally made around the Roman empire as a by-product of the fishing industry where fish guts were added to vats with salt and left to digest themselves for months until all that was left was a liquid full of amino acids, the building blocks of proteins. Nowadays Asian fish sauce is the nearest equivalent, though we have Worcestershire sauce, something quite similar. Both are packed with aminos and salt.
Thought this was worthy of a post. Broth is light chicken with sea bream dashi and a dollop of the thick chicken broth. Seasoned with soy tare and some of the juice I cooked the pork in. Handmade Tokyo style alkaline ramen noodles. Pork belly chasu sous vide for 12hrs @78C.
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).