Hello! Looking to upgrade my ramen and I’m trying to figure out how people get that nice clarity with the oil on top of their broth. Definitely looking for the assari style when making my broth. I have a go to for regular dashi with dried shiitake and kombu. I don’t know how much I should season to broth when I add with soy sauce, leek,or the Mirin because it makes the color darker than I would want the broth to be.
I love Shoyu Ramen so that is my go to. I’m looking for something like this!
To piggyback off that. How much aroma oil is too much in a bowl? How much should that be a crutch in a bowl or does most of the salt come in with my tare? (That’s a combo of light and dark shoyu, kombu, dried shiitake, ginger, scallion, and sugar). Thanks in advance!
While waiting for my chashu to cook in the pressure cooker, I am rendering pork fat so I can mix into my broth to give it that lip licking thick taste to the broth.
3lb pork fat
Cut up the pork fat in small cubes to throw in a food processor. If your cut of pork fat has pieces of pork meat, try to remove as much as you can since it could crisp up and give your rendered pork fat a darker golden color as well as a pungent porky smell. Once you've gotten your pork fat to almost a nasty chunky paste, cook it over low heat for about 1-2 hours to render into liquid form. If you're nervous about overcooking the fat and ruining it you can stop around the 1 hour mark and save the unrendered fat to cook in the broth. Strain the rendered pork fat and once again through a cheese cloth. Later on, you'll be pouring this into your broth and then using an hand held immersion blender to emulsify it which will give the broth that cloudy look & creamy taste.
Hey guys, I'm posting my progress/recipe as I prepare all the components to make Tonkotsu Ramen.
The first part is making the chashu - I'm a huge fan of the pork belly being super tender and the fast melting in your mouth so I think the best way to prepare it is with a pressure cooker. It's quick simple and easy.
1 cup soy sauce
1 cup mirin
2 cup water
1/4 cup sake
6 crushed cloves of garlic
5-6 inch of ginger
Small handful of rock sugar
1 table spoon sesame oil
3 lbs pork belly
What you're going to do is essentially throw everything in the pressure cooker for one hour. Don't worry if the pork belly has any bones, they're going to slide right out after cooking it for an hour.
Once it's done cooking move the pork belly to a container using tongs & a large spoon. Use the spoon to support the weight of the pork belly or it'll start to fall apart. Transfer the liquid mixture into the container and put it in the fridge over night. This will allow the pork belly to soak up more flavor. Don't let it sit in the liquid for more than a day or else it'll get to salty.
Another reason to have the pork belly in the fridge overnight is also to make slicing the pork much easier. If you try slicing it warm, it'll start to fall apart.
Slice thinly and give it some color with a kitchen butane torch on each side. I'll post a glamour shot when I put together the ramen.