I've been working at making Tonkotsu at home, and I've managed nearly every step successfully. One of the last things I can't quite get right is how to add some spice.
The picture attached is the spicy paste that a local ramen restaurant uses. I've tried asking but they only call it red pepper sauce, and that he learned about it from a restaurant in LA. It mixes in perfectly. Only a tiny bit floats to the top and the rest mixes right into the broth. I just can't seem to recreate it at home.
I've tried mixtures of ground red pepper, gochujang, chili oil, white pepper… none of it seems to add up to what I'm looking for.
Is anyone familiar with this stuff? I feel like I'm missing something obvious. Any help would be appreciated.
by ventus976
5 Comments
Maybe togarashi paste. Can you describe the taste?
not quite sure, but iv ben experimenting with sesame oil for sauces and such lately. i need to start writing stuff down at some point.
but the sesame oil
The ramen shop I worked at a few years back just used mostly red Thai chilis with a little fresh garlic, ginger, salt and a little water puréed in a vitamix and then cooked it slowly until the color got a little darker
I usually get some fresh red chillies, any kind you likez depending on how hot you like them. I like habanero, so I usually add one in the mix. Throw in some garlic, onion & ginger. Roast the whole lot in the oven, until they’re soft & slightly blistered. Then blend until smooth.
That looks like gochugaru and oil.