Follow up from yesterday's post.
Noodles were fantastic (even my wife loved them and she's super picky), but I didn't make anything fancy just Tokyo style noodles @ 35% hydration.
Tori chintan – one stewing hen, chicken backs, and water. Nothing else.
Tare is a simple Shoyu / Mirin blend.
Chiyu for aroma oil.
Toppings were pork belly chashu, ajitama, green onion & nori. (Chashu & egg was a bit much for this bowl – I'll try a different protein next time, likely chicken.)
Limited myself to a single bowl, but have more than enough for dinner again tomorrow.
Also this is my first time making ramen since owning a "proper" camera, so I was playing around with that quite a bit through the process.
by SlammedSunny
2 Comments
Looks absolutely fab!!
Could you share how you make the noodles? It somehow looks just like what I would like, I tried a few recipes online before but either made it too chewy or way too thick.
How did you make the chicken? I need to know before I try to eat my phone!