Made ramen at home over the weekend

4 comments

1. I winged it.

   Broth:

   * I boiled pork neck bones, chicken bones and skin, and chicken feet boiled until I was satisfied with the collagen breakdown, reduction, and emulsion (about 4-5 hours). I checked on it every 45 minutes or so and topped it off with water as needed to prevent burning and slowing down the reduction.
   * I threw in tuna bellies, dried shrimp, and various dried fish from my pantry, reduced the heat to low, then covered for 10 minutes
   * I added green onion, garlic, ginger, kombu, and dried shiitake then let simmer on low for 1 hour covered.

   Tare:

   * In a pan of soy sauce, I added sugar kombu, dried shiitake, green onion, dried anchovy, mirin, and shochu and covered for an hour without heat.
   * I uncovered and simmered on medium until I could no longer smell alcohol evaporating from it.
   * I then covered it again and turned off the heat.
   * I then transferred everything (including the aromatics) to a container hoping it tastes better later this week after resting in the fridge.

   Oil:

   * In a pan, I threw in dried shrimp, dried chili, green onions, garlic, chicken fat (skimmed from the broth), and corn oil.
   * I let it hang out on low heat until I started smelling the aroma. I then covered and continued letting it go on low heat for another 20 minutes.
   * I then drained the oil out into a container.

   Other things:
   * The thinnest noodles I could find in the freezer aisle of my Asian grocery store
   * Grilled chicken thigh because I shouldn’t eat pork belly every day this week. I’ll try braising this instead of grilling it this week.
   * Soft boiled egg marinated in soy sauce, sugar, and bonito.
   * Blanched spinach (I squeezed out the water)
   * Wood ears
   * Nori

2. Looks amazing! Kudos to you

3. That egg looks glorious!

4. Looks very delicious 🙏