Just came back from my trip to Japan and wanted to eat ramen
Honestly, I didn't enjoy this bowl a lot, for me the flavor of chicken was just not strong enough, for me the soup was completely bland (in chicken flavor). I will try reducing this soup to concentrate flavor or add minced chicken to add more chicken flavor.
The toppings, tare and oil are great. The noodles are store bought, so aren't great, but this brand is quite good. But this stock was soooo bad. I boiled carcasses of 4 chickens + 1 laying hen + chicken skin with just enough water to barely cover them for 8 hours(90°c), but it just doesn't taste much like anything. I don't want to increase the temperature as could make the soup cloudy. Next time I will extend the time for 12-16 hours and see how it turns our
by FreshBook8963
4 Comments
Presentation is beautiful and obviously you have a very nice kitchen to work in. Maybe the dirtier it gets, the funkier the flavor!
looks prettier than anything I ever made
interesting that you can’t get enough chicken flavour from that… made something similar recently and my kitchen smells like chicken for 3 days
maybe there wasn’t enough meat on the bones? or maybe it’s the breed of chicken? I don’t know… your method and recipe seem good to me
The broth looks perfectly fine from the stock pot. Maybe you can concentrate it down a bit for more chicken flavor. Me, 5 hours open on the stovetop is usually good enough for a really chicken-y stock.
If you’re concerned about emulsification, you can borrow a trick from French consomme, where they use egg whites to soak up the fat and particulates before boiling at a higher temperature to concentrate.
Another alternative is to stop it halfway, freeze it to separate the fat, and then boil the remainder to concentrate.
I want your kitchen.
