Cooking on Fathers Day… wouldn’t have it any other way!
I really wanted to test out some toppings for some future ramen dishes so I just did all my tester items in one bowl.
Made a Shoyu Tonkotsu broth with Toasted Shoyu Tare (had laying around).
Chicken Katsu seasoned with white pepper and salt.
Wood ear mushrooms stir fried in mirin, sake, and sesame seeds.
Shoyu cured egg yolks for 24 hrs. I smeared this on the Katsu and also drop a yolk on top of the noodles for some extra creamy goodness.
Green onions, cause…. Ramen
Kitakata noodles as these frankly have just been crushing it for me lately!
and the star of the show… Corn Ribs!
Corn Ribs were seasoned with Togarashi, Sichuan pepper, garlic powder, and parmesan cheese for some extra umami.
Next time I’ll forego the sichuan and do much less Togarashi. Probably focus on garlic powder and just being lighter and less spicy and poppy and let’s the juices sweet corn do the work. This was a sort of cool revolution of a couple toppings I’ve been doing recently.
Is the Parmesan crisp with corn. You stick this in as a sheet or roll it up as a twill.
Ive just fine Togarashi and Parmesan mixed and sprinkled on top.
Might be the best Ramen I’ve made but I say that every time I make Ramen.
by GrittyWillis