There are two eggs down there somewhere. I need to use a bigger bowl next time.
this post was submitted on 21 Sep 2024
65 points (94.5% liked)
Ramen
395 readers
2 users here now
A community to discuss all things ramen, from instant to homemade to the finest restaurant bowls.
No low effort posts please. Posts and photos must be a discussion, question, or a completed bowl of noodles
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Do you, by any chance, have the recipe ? Have a nice day Edit : of course it looks delicious !
The broth, eggs and pork were all from the book Let's make ramen, spinach was sauteed, nori was a package, enoki mushrooms we're boiled for a few minutes.
The broth was really just like 0.25lb of ginger, sliced, a bunch of green onions, sliced, a pork trotter, and ~3lb of pork neck bones or chicken carcass. Add 2+qt of water, then Pressure cook it all for like 2 hours, strain out the solids, blend the rest to make an emulsion.
The miso tare was also that book (see below)
Edit: back near the book:
Eggs were pressure cooked on low pressure for 5min with 1 cup of water. After cooling, peeled and sat in the marinade for 5-8 hrs
Miso was 7oz aka miso, 3.5oz shiro miso, 6oz mirin, 3oz rice wine vinegar, 1.5oz sesame oil. Mixed well together.
The bowl was 12oz of the broth, 2oz of the miso.
It seems like a great book :) Thank you, I'll save it to try it one day !