I had to cheap out on noodles due to lack of time and availability but otherwise i’m happy how it turned out.
I used u/ramen_lord ‘s recipe on his shoyu ramen (with the exception of the noodles) and then his chashu recipe that i learned from way of ramen’s yt channel.
topped with store bought menma, spring onion and nori and a negi-niboshi chiyu.
i differed from his recipe slightly by adding some pig skin i had to add extra gelatin and a slight pork flavour to the stock.
very happy with how this turned out as a first attempt but now i have a lot of stock and no clue what to do with it.
If anyone has any recommendations for what to do with this tokyo style chintan please let me know.
by mcsabas
9 Comments
I also apologise for the lack of contrast due to the bowls I used, sadly they were all I had available.
Looks like a solid bowl! As for the leftover broth, it freezes well if you have the space for it. I like to pour mine into mason jars. Just don’t fill them all the way up. You need to leave space, around 2 inches or so from the top, to account for the expansion. Otherwise you’ll be picking glass and frozen bits of stock out of your freezer.
Dang, your first ever attempt looks better than my nearly-decade-long-going-attempts
how long did it take you to make this beauty?
ETA: i love to cook, but even my japanese SIL told me they never make it from scratch at home, but id like to surprise her one day eventually by making it myself as much as i could!
Good job!
You did a great job!! 美味しそう！
As for soup, I put 330ml or so in containers and freeze them. I take out what I need to thaw when I need it.
Loos gorgeous! Many recipes Ive followed recommend removing the heads and stomachs of the noboshi or at least majority of them. Some say bitterness or various other reasons. Probably something to experiment with or research further, but I thought I’d bring it to your attention for further iterations!
I’m gonna need a sample to see how good it is
where did you get 멸치?