Hi. It turned pretty good. Even by using a full bottle of red wine in the differents elements, I didn’t taste the wine very much. It was very discret.
– Broth made with marrow bones and beef tail – noodles made with 10% whole weat flour – beef fat infused with scallions – miso tare from ramen lord with 30gr+ of red wine reduce, and classic shoyu tare made with 60gr of red wine – toppings made with beef “chashu” with 100gr soy sauce, 100gr mirin, 200gr water, 200gr red wine (I used butter to “cook” meat first). Eggs marinated in 100gr soy sauce, 100gr mirin, 80gr red win, 300gr water, shallots, garlic. Carrots and mushrooms cooked in the chashu marinade (10 min carrots 1h mushrooms), green onion
As I said, I didn’t taste red wine very much, it was very subtle/discret. The eggs became very dark. It was good tbh. I don’t know if I’ll put more red wine, I really fear breaking the balance. Carrots weren’t vook too much, juste enough to bring the crunch of menma
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Hi. It turned pretty good. Even by using a full bottle of red wine in the differents elements, I didn’t taste the wine very much. It was very discret.
– Broth made with marrow bones and beef tail
– noodles made with 10% whole weat flour
– beef fat infused with scallions
– miso tare from ramen lord with 30gr+ of red wine reduce, and classic shoyu tare made with 60gr of red wine
– toppings made with beef “chashu” with 100gr soy sauce, 100gr mirin, 200gr water, 200gr red wine (I used butter to “cook” meat first). Eggs marinated in 100gr soy sauce, 100gr mirin, 80gr red win, 300gr water, shallots, garlic. Carrots and mushrooms cooked in the chashu marinade (10 min carrots 1h mushrooms), green onion
As I said, I didn’t taste red wine very much, it was very subtle/discret. The eggs became very dark. It was good tbh. I don’t know if I’ll put more red wine, I really fear breaking the balance. Carrots weren’t vook too much, juste enough to bring the crunch of menma
Gotta try this one. Big fan of beef Ramen.
This looks so good