Served this ramen for 30 people this weekend and it was really one of the best bowls I’ve made.
– Tori paitan: chicken backs and feet for 2 hours in pressure cooker, one hour boil with garlic, ginger, and yellow onion. Strained, then threw the bones back in the pot with enough water to cover, boiled another hour to reduce, steeped with katsuobushi, then strained. Blended all together to emulsify.
– Toasted niboshi tare: recipe from ramen lord
– Ancho chile paste: fried shallots, ancho chile, peaso tamari reduction blended with canola oil. Spoonful added to every bowl.
– Duck fat, garlic, and ginger aroma oil
– 37% hydration noodles with 5% fine whole wheat flour
– Pork belly sous vide at 175F for 10 hours. Ramen lord recipe.
– Duck breast treated like my pork coppa chashu recipe.
– Fried burdock root
KibuzniK
Looks amazing! The color is very appealing. In what context did you host these people? As a popup or just for friends?
2 Comments
Served this ramen for 30 people this weekend and it was really one of the best bowls I’ve made.
– Tori paitan: chicken backs and feet for 2 hours in pressure cooker, one hour boil with garlic, ginger, and yellow onion. Strained, then threw the bones back in the pot with enough water to cover, boiled another hour to reduce, steeped with katsuobushi, then strained. Blended all together to emulsify.
– Toasted niboshi tare: recipe from ramen lord
– Ancho chile paste: fried shallots, ancho chile, peaso tamari reduction blended with canola oil. Spoonful added to every bowl.
– Duck fat, garlic, and ginger aroma oil
– 37% hydration noodles with 5% fine whole wheat flour
– Pork belly sous vide at 175F for 10 hours. Ramen lord recipe.
– Duck breast treated like my pork coppa chashu recipe.
– Fried burdock root
Looks amazing! The color is very appealing.
In what context did you host these people? As a popup or just for friends?