Hey there! I mainly followed way of ramen’s keizo video but used beef bones instead. I think I nailed the tare and the shallot oil. I haven’t waited a week for it though, just prepared a night before.
I added dashi after cleaning the scum from the stock. I added it less than in the video because I feared the katsobushi would sour it (but I couldn’t even taste it in the final stock). In the stock I had green cabbage, onion, garlic, carrot, green onion and ginger. After 5 hours of simmering and careful straining, the stock was more opaque than I wanted and the aromatics weren’t really there.
The chicken chashu was dry but I made better ones before so I can fix it myself. The eggs were heavenly good btw. So, you ramen gurus out there, please help me fix the broth! It tastes like I poured a supermarket beef broth to the bowl. Thanks!
by palemon88
8 Comments
Use chicken or pork for broth. It will be obviously less beefy.
Try to follow the recipe while learning.
How long do you cook the broth and at what point are you adding your aromatics?
One of the ramen places I’ve been to uses beef broth. I think I remember they used some type of herb to help with aromatics. I think it was thyme
I collect onion skins when I can and use them after blanching for an hour to clean the broth, something that might help you also is keeping the bones in water overnight, helps take some of the smell away and clean the bones of blood.
The best advice is what another user said and to add aromatics 1 hour to the end.
Some kombu might help?
Katsuo is a huge umami boost. I can’t imagine it lending a sour flavor to any broth. Next time I wouldn’t skimp on the recommended amount.
Use less beef and add some more aromatics…!!
I second using a chicken base if pork is too hard too find. Chicken bones or you could cheat and use chicken broth/bullion.
Not sure if you used a Tare but that’s another seasoning step for broth. Brings an umami quality to the whole thing. I like to reserve my Chashu sauce since it’s loaded with dashi.
Also aromatic oils of your choice. Garlic or green onion is my go to.
Edit: nvm saw photo body text. 💀