Tori Shoyu Ramen

Been working on my ramen making for a while now. Have to say finally happy with the results. Big shout out to u/ramen_lord and way of ramen for their knowledge base.

Anyways on to the good stuff. Here we got a Tori Shoyu ramen.

Aroma oil is chiyu infused with garlic, onion, and sakura ebi.

The tare is a blend of koikuchi, and usukuchi shoyu, niboshi/sababushi dashi, salt, sake, mirin, fish sauce, msg, splash of rice vinegar, aromatics (green onion, garlic, yuzu peel, and ginger).

Noodles are ~34-35% hydration, made with KA bread flour, ramen supply type 1 kansui (100% sodium carbonate), and a bump of vital wheat gluten to take it from 12.7% protein up to 13.2%. Aged in the fridge for 24 hours.

Stock is 2 pounds chicken backs, 1.5 pounds chicken feet, 1.5 pounds chicken wings. Pressure cooked on low pressure for 45 minutes. Then strained and transferred to a stock pot and finished with aromatics of just white onion, reduced to yield 3.5 quarts. (The real heavy lifting in flavor is done by the well seasoned tare and aroma oil).

Toppings, equilibrium brined ajitama (u/ramen_lord ‘s recipe from his book), sous vide pork belly char sui, blanched Asian spinach (ohitashi) with some tsuyu and sprinkled on yuzu peel, green onion, and naruto fishcake.

Equipment:
Instant pot Pressure cooker

Hozodo noodle maker attachment for kitchen aid stand mixer (I’ve also done this on an atlas 150 so the stand mixer isn’t necessary)

Joule Sousvide

Precision kitchen scale .01gr

Searzall blow torch attachment

I had a lot of fun working through various iterations to get to this bowl. If there’s interest for detailed recipes and steps let me know in the comments and I’ll post them.

-Tax