Hi all,
I made my first Tonkotsu Ramen. 🍜
The seasoning was good, however it became very dark. I thought I put enough salt in the tare, but I guess I have to put even more. The broth was white as can be. Do you have some tricks about this?
The Ajitama eggs were way too salty. They were seasoned for two days. I guess I need to put less soy sauce and more water.
The Chashu was excellent!!! I am so proud about this.
And somehow I lost my green onions somewhere between the store and my home… 🤣
by FamousAnt1533
4 Comments
GG, Chashu seems really good !
How did you it ?
And about Tare/oil ?
If you want a very white bowl, just don’t use tare, only salt and msg, or make a clear tare. There is also clear/white shoyu for this.
My take? Your broth looks flat. I don’t know how else to describe it but if I had to take a guess nothing got properly emulsified. Also I don’t think you cleaned your bones off properly and you didn’t list what bones you used so that may be part of the problem as well.
There are many steps you have to take to avoid discoloration. Adding soy sauce to the tare does not discolor a properly done tonkotsu broth. If it is turning brown it is not because of the tare, it is because you skipped something along the way.
When I say it looks flat I mean I see no fat or oils glistening on the surface in fat little globules. Did you use some kind of a stock powder and water to make your broth?
What is your tare? What is your aroma oil? How did you choose, clean, and cook your bones? What bones were they?
Looks unreal!
I would love to tuck into that bowl!