Shio ramen

I made Shio ramen and called friends to have it with me 🙂 (plating copying ramen break beats)

Soup:
Chicken (breasts removed), Guanciale, porcini, onion, garlic, kombu, shiitake

Then I strained, scraped the fat, and clarified with minced chicken and scallions

Tare:
Water, kombu, mirin, sake, salt, msg

Oil:
Canola oil, onion, spring onions + fat harvested from the soup

Noodles: 98g bread flour, 2g gluten, 0.8g sodium carb, 0.4g potassium carb, 1g salt, 36g water

Chashu: charcoal grilled, then sous vided, then marinated in shoyu, mirin, liquid smoke, brown sugar

Ajitama: 6m30s boiled egg steeped in kombu dashi with 10% mirin and 1% salt for 24h

Note: I couldn't feel the porcini and Guanciale at all, it was a waste of expensive ingredients. Next time I may use some Guanciale oil, that I think would change a lot, but using Guanciale in the soup had no influence at all, otherwise I should use a lot more of each so they can actually have some influence

Note 2: clarifying with minced chicken didn't change my broth as it was already super duper clear, but gave so much chicken flavor, I'm definitely keeping doing it