Summer might be over but this one used dehydrated tomatoes, fermented plum, and black currant wood oil preserved from when they were in season. Also saved kombu from making dashi, deep-fried it, and used it for a paste.
* Broth: triple soup of clam/mussel, chicken, and smoked mackerel dashi. * Tare: scallop dashi cooked with koji at 140f for a few hours to ferment. * Toppings: dehydrated peeled tomato stuffed with fermented plum and deep-fried kombu and wrapped with torched lardo; tomato nori; ajitama; Tokyo negi dusted with tomato powder; rosemary and red wine pork coppa chashu * Noodles: 30% hydration, 10% whole wheat flour * Oil: ginger, garlic, krill, duck fat
Automatic-punko
Nice 🙂 30% noodles, with what machinery did you cut that? 🙂
2 Comments
Summer might be over but this one used dehydrated tomatoes, fermented plum, and black currant wood oil preserved from when they were in season. Also saved kombu from making dashi, deep-fried it, and used it for a paste.
* Broth: triple soup of clam/mussel, chicken, and smoked mackerel dashi.
* Tare: scallop dashi cooked with koji at 140f for a few hours to ferment.
* Toppings: dehydrated peeled tomato stuffed with fermented plum and deep-fried kombu and wrapped with torched lardo; tomato nori; ajitama; Tokyo negi dusted with tomato powder; rosemary and red wine pork coppa chashu
* Noodles: 30% hydration, 10% whole wheat flour
* Oil: ginger, garlic, krill, duck fat
Nice 🙂
30% noodles, with what machinery did you cut that? 🙂