Filleted 6 branzino and made a stock with the heads and bones. Decided to make a shio ramen similar to one of my favorites ramen shops in all of Japan, Hosenka. Clarified the cloudy stock with egg whites and it turned golden yellow. The fish heads and bones had a surprising amount of gelatin. Added a dashi made from kombu, dried shiitake and dashi packets. Super rich and flavorful broth that wasn't fishy
by KT_Bites
2 Comments
😱😱😱 I’ll admit I’ve never had a fish based ramen but this would be the one I’d try, elegance!
Edit:
Also nice work on the consommé technique with the stock
Oh my