If homemade, recipe dear friend? If not link to restaurant?
_reamen_
Broth: The final broth looks like a paitan but my goal was a clearer, chicken-y chintan. To make sure the broth would stick to the noodles I used cannellini bean aquafaba as a dashi base with only a little water. Kombu, dried tomato, shiitake, porcini, nutritional yeast, fresh chopped garlic, and yellow mung beans steeped in the aquafaba overnight. I achieved what I wanted in terms of a chicken-y flavor, but the cannellini bean aquafaba is cloudier than say chickpea aquafaba. After slowly heating it and straining the ingredients, the broth was really good, very umami. I made a fresh tare that combined two types of shoyu & tamari. I’d love to replicate this broth for another ramen bowl someday.
Rolled tofu chashu: I followed the process from [this video](https://www.youtube.com/watch?v=DKGGPBgMTb0). Some of my seasoning ingredients were different (used garlic, a touch of liquid smoke, for example), but I was really pleased with the texture. The bean curd has a bit more bite to it and texture variation as you chew than a block of tofu. Next time I want to wrap the bean curd in a crispier skin.
Noodles: Used Ramen Lord’s Tapioca Tsukemen noodle recipe, but I subbed in 10g of emmer flour. 3mm cut. Cooked for 3-4 minutes and vigorously washed. I really love these noodles; they’re fun to eat.
Haven’t made tsukemen in a while, so my presentation was a bit rough. Other toppings were fried enoki mushrooms and roasted sweet cherry tomatoes. Added ichimi togarashi for a slightly spice kick as well.
myself_diff
That looks amazing!
blindtigerramen
Impressed with how the tofu chasu looks, better than some of the pork I’ve seen here! Well done.
DeadlyDrummer
Fuck… looks great. Definitely going to try the rolled tofu!
5 Comments
If homemade, recipe dear friend? If not link to restaurant?
Broth: The final broth looks like a paitan but my goal was a clearer, chicken-y chintan. To make sure the broth would stick to the noodles I used cannellini bean aquafaba as a dashi base with only a little water. Kombu, dried tomato, shiitake, porcini, nutritional yeast, fresh chopped garlic, and yellow mung beans steeped in the aquafaba overnight. I achieved what I wanted in terms of a chicken-y flavor, but the cannellini bean aquafaba is cloudier than say chickpea aquafaba. After slowly heating it and straining the ingredients, the broth was really good, very umami. I made a fresh tare that combined two types of shoyu & tamari. I’d love to replicate this broth for another ramen bowl someday.
Rolled tofu chashu: I followed the process from [this video](https://www.youtube.com/watch?v=DKGGPBgMTb0). Some of my seasoning ingredients were different (used garlic, a touch of liquid smoke, for example), but I was really pleased with the texture. The bean curd has a bit more bite to it and texture variation as you chew than a block of tofu. Next time I want to wrap the bean curd in a crispier skin.
Noodles: Used Ramen Lord’s Tapioca Tsukemen noodle recipe, but I subbed in 10g of emmer flour. 3mm cut. Cooked for 3-4 minutes and vigorously washed. I really love these noodles; they’re fun to eat.
Haven’t made tsukemen in a while, so my presentation was a bit rough. Other toppings were fried enoki mushrooms and roasted sweet cherry tomatoes. Added ichimi togarashi for a slightly spice kick as well.
That looks amazing!
Impressed with how the tofu chasu looks, better than some of the pork I’ve seen here! Well done.
Fuck… looks great. Definitely going to try the rolled tofu!