Today I want to introduce you to my first bowl of homemade shoyu ramen.
Handmade noodles: bread flour, 40% hydration. Very simple
Broth: only chicken back simmered for 5 hours. I used 1kg of bones for 1.5 liters of water. is it recommended to add more water while cooking? The final product, without additions, was less than 1 liter I think. cloudy and quite thick.
Tare: Standard shoyu tare from RamenLord, without the fish components.
Chicken chashu: chicken breast left to marinate in a blend of soy, sake, mirin, ginger, garlic, chili and brown sugar for 24h. Cooked then in the oven for a little over an hour. Simple but DELICIOUS.
I have to say that I prefer miso ramen more, but this bowl was really good too. Only thing was the broth a little flat initially, I had to add more tare
I think it was due to the lack of the fish components maybe
1 Comment
Hello everyone
Today I want to introduce you to my first bowl of homemade shoyu ramen.
Handmade noodles: bread flour, 40% hydration. Very simple
Broth: only chicken back simmered for 5 hours. I used 1kg of bones for 1.5 liters of water. is it recommended to add more water while cooking? The final product, without additions, was less than 1 liter I think. cloudy and quite thick.
Tare: Standard shoyu tare from RamenLord, without the fish components.
Chicken chashu: chicken breast left to marinate in a blend of soy, sake, mirin, ginger, garlic, chili and brown sugar for 24h. Cooked then in the oven for a little over an hour. Simple but DELICIOUS.
I have to say that I prefer miso ramen more, but this bowl was really good too. Only thing was the broth a little flat initially, I had to add more tare
I think it was due to the lack of the fish components maybe