Sudachi Scallop Ramen with Low-Hydro Noodles & Katsubushi Tomato Water Broth
Sudachi Scallop Ramen with Low-Hydro Noodles & Katsubushi Tomato Water Broth
by Simian123
2 Comments
Simian123
Took a deep dive into flavor layering with this bowl! The tare was a sudachi scallop blend, bringing a citrusy umami punch, while the broth was a complex mix of katsuobushi, lemon thyme, ginger, shallots, butter, kombu, dried mushrooms, and tomato water. Used my own low-hydration noodles (recipe below) for extra bite and finished with homemade dehydrated tomatoes for a concentrated hit of sweetness and acidity. Really happy with how this turned out—clean, balanced, and deeply satisfying. Would love to hear thoughts or suggestions for refining it even further!
**Noodle Recipe:**
* 505g bread flour * 5g vital wheat gluten * 5g egg white powder * 178g water * 5g salt (or 5.1g for extra precision) * 6g Type 3 ramen kansui
I think next time I am going to top with some seared red snapper or madai. Let me know what you think—always open to tweaks and feedback! 🍜
lordofly
Well, the way it is described sounds wonderful. One question. Does the lemon slice take away the sudachi essence? And is that the scallop in the middle there? Thanks.
2 Comments
Took a deep dive into flavor layering with this bowl! The tare was a sudachi scallop blend, bringing a citrusy umami punch, while the broth was a complex mix of katsuobushi, lemon thyme, ginger, shallots, butter, kombu, dried mushrooms, and tomato water. Used my own low-hydration noodles (recipe below) for extra bite and finished with homemade dehydrated tomatoes for a concentrated hit of sweetness and acidity. Really happy with how this turned out—clean, balanced, and deeply satisfying. Would love to hear thoughts or suggestions for refining it even further!
**Noodle Recipe:**
* 505g bread flour
* 5g vital wheat gluten
* 5g egg white powder
* 178g water
* 5g salt (or 5.1g for extra precision)
* 6g Type 3 ramen kansui
I think next time I am going to top with some seared red snapper or madai. Let me know what you think—always open to tweaks and feedback! 🍜
Well, the way it is described sounds wonderful. One question. Does the lemon slice take away the sudachi essence? And is that the scallop in the middle there? Thanks.