Please drop the recipe! Looks too good, I would love to try it
eldritch_coffee
#####Introduction
This is a shio (salt-seasoned) ramen with a chicken, oysters, beef, and dashi soup, 35% hydration flat-thin noodles, two slices pork chashu, scallion/leek/onion lard, and scallions as garnish.
Originally I made the stock for a tantanmen copycat bowl inspired by ramen shop Nakiryu. As a shio the different flavours can shire more though.
#####Recipe
1 bowl =
350 ml stock
30 ml shio tare
30 ml aroma oil
140 g noodles
#####Stock
Ingredients =
whole stewing hens : beef bones with some meat : oysters (3 : 1 : 1), in th beginning add water equal in weight to your chicken and beef.
40 g kombu, 40 g niboshi, 20 g katsuobushi, 20 g sababushi for every 1 l of water.
3 spring onions, 1 large slice of ginger, 1 knob of garlic for every 1 l of water. Maybe some leek, maybe some onion.
Clean everything. Let chicken and beef soak in cold water to remove blood, and feathers, … Add chicken and beef to a large pot. Cover with water (ratio 1:1). Cook for 9 hours. In the last hour add (Add everything else to a small pot, cover with water, and let it soak for an hour) and cook for 1 hour more so it’s 10 hours in total. Strain and remove most but not all of the chicken fat and beef tallow.
#####Aroma oil
Fry scallions and/or leek and/or onions in lard for 30 minutes. Strain.
#####Noodles
Strong bread flour
35 % water
1 % salt
1 % potassium carbonate
Roll to 0.80 mm, cut to 2.00 mm noodles.
#####Shio tare
Ingredients: Salt, rice syrup, water, apple cider vinegar, and freshly toasted and crushed white pepper.
2 Comments
Please drop the recipe! Looks too good, I would love to try it
#####Introduction
This is a shio (salt-seasoned) ramen with a chicken, oysters, beef, and dashi soup, 35% hydration flat-thin noodles, two slices pork chashu, scallion/leek/onion lard, and scallions as garnish.
Originally I made the stock for a tantanmen copycat bowl inspired by ramen shop Nakiryu. As a shio the different flavours can shire more though.
#####Recipe
1 bowl =
350 ml stock
30 ml shio tare
30 ml aroma oil
140 g noodles
#####Stock
Ingredients =
whole stewing hens : beef bones with some meat : oysters (3 : 1 : 1), in th beginning add water equal in weight to your chicken and beef.
40 g kombu, 40 g niboshi, 20 g katsuobushi, 20 g sababushi for every 1 l of water.
3 spring onions, 1 large slice of ginger, 1 knob of garlic for every 1 l of water. Maybe some leek, maybe some onion.
Clean everything. Let chicken and beef soak in cold water to remove blood, and feathers, … Add chicken and beef to a large pot. Cover with water (ratio 1:1). Cook for 9 hours. In the last hour add (Add everything else to a small pot, cover with water, and let it soak for an hour) and cook for 1 hour more so it’s 10 hours in total. Strain and remove most but not all of the chicken fat and beef tallow.
#####Aroma oil
Fry scallions and/or leek and/or onions in lard for 30 minutes. Strain.
#####Noodles
Strong bread flour
35 % water
1 % salt
1 % potassium carbonate
Roll to 0.80 mm, cut to 2.00 mm noodles.
#####Shio tare
Ingredients: Salt, rice syrup, water, apple cider vinegar, and freshly toasted and crushed white pepper.
#####Chashu
It’s just pork shoulder chashu with salt, msg, and sugar. 2 hours @ 67°C. Look at [this recipe](https://www.youtube.com/watch?v=jjIpJIoLDlk).