My second time making ramen, I am unsure as to whether this is commonly done and has a name but I came up with this shrimp/seafood ramen consisting of a blended then strained whole shrimp and crab broth (small whole North Sea shrimp, small blue crab and tail on medium size shrimp) with added butter and gelatine for creaminess and thickness, salt tare, homemade chukamen noodles, seared scallop, mirin soy vinegar marinated shrimp, soy egg, pickled French radish and garlic ginger kumquat aromatic oil.
by ruski3741
3 Comments
looks and sounds crazy delicious ngl. love the methods used. i think this exact bowl would do numbers if it was photographed better, if that means anything to you!
i think blending in butter and gelatine are both great tricks to thicken in different ways. i figure heavy cream would also work fantastic, but i think it would be exceptionally hard to make something that doesn’t taste exceptionally european from that. this is looks really fantastic and would eat in a heartbeat.
shrimp ramen is best ramen
AKA shrimp paitan! Nice!