First attempt at Tsukemen, followed the Tonkotsu Gyokai Tsukemen recipe from the Way of Ramen Channel.
Slight alteration is that I decided to hand cut noodles for extra thickness, also didn't have the right noodle cutting attachment. Also followed his other videos for additional toppings.
by Korgi-Ov3rL0rd69
2 Comments
After testing, could probably use a bit less potassium carbonate in the Kansui (alkaline water for noodles) ratio. Apparently potassium carbonate adds firmness which made the thick cut noodles slightly firmer than I’d like.
Looks fantastic! And to think you did it all without the attachment! I had this wonderful person in my life for awhile that only cooked using recipes. Of course, wanting to please her and be like her in every way I went crazy cooking with recipes, never mind I was already an accomplished cook. But I had fun with it, with accumulating cooking tools and gear being one of the best parts. So, I can understand the attachment thing, but I also know, that after reverting back to my old recipe less days, that it’s the heart and love that go into the meal that matter. I am sure that you and your loved one over there loved every bite! C