During a few more recent trips to Japan, I noticed more ramen shops using sv chicken breast in their bowls. Thanks to the help of r/sousvide and r/ramen, as well as all of my unsatisfactory attempts that I force fed myself, I was really satisfied with my results.
SV: 2.5 hours @ 62.0F, chilled before cutting
Additional info:
– Soup made from a pressure cooked stock of chicken and chicken feet, green onion-based aroma oil, and tare from dried scallops/shrimp/seaweed and salt + sake + mirin
– Eggs soft boiled 6:30, ice bath, marinated 6 hours 1:1:1 soy sauce, mirin, water
– Pork belly braised 90 mins, nuked in oven @ 450F for 8 mins
– Store bought noodles
by AirCombatF22
1 Comment
62.0F?