This is the first time I was making non-vegan ramen, so I am fairly inexperienced (I was a vegetarian/vegan for a long time).
I wanted to replicate the wild boar ramen I ate over 10 years ago in Japan. Sadly I couldn't really remember much about it.
For this ramen I used wild boar shoulder. I cooked the bones in a pressure cooker for 5-6 hours (maybe overkill), but I wanted to be sure, sadly the broth just didn't turn 'tonkotsu white', I guess it has something to do with the type of bones?
The tare was made out of dashi, soy, Sake and mirin (I followed ramen lord's recipe).
Toppings are:
Corn with tons of pepper (I love this combination),
Fried bamboo shoots,
Selfmade 'dry' tomatoes,
Lava egg.
Ramen noodles were store bought.
The shoulder meat was cooked for 5 hours (I used a chashu recipe for this), left in the gravy over night. Before serving I shortly fried and torched it.
It was one of the best ramen I ate. I am usually not a big pork broth fan (more of a miso guy), but boar really tastes so different.
by AnariPan
1 Comment
Tonkotsu broth turns white because of emulsified fat. The pressure cooker won’t work the same as a rapid boil when it comes to emulsion, so the trick restaurants use is to add pork fat back, then spin it in a blender with a few cups of the broth before finishing it all off with 30-60 minutes of rapid boiling.
Looks damn good anyway though.