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Taking a stab at the Serious Eats Food Lab Tonkotsu Ramen. About halfway through with working on the broth: Mainly using only pork trotters and bones, around 6lbs in total.  Charred up some onions, garlic, and ginger.  Not pictured, but I already parboiled the bones and drained the first set of water. The goal here is to remove a lot of the blood and dark marrow that can contribute to a much darker color than usual. I also rinsed and washed the bones to remove any remaining dark spots. I'm using less fatback (around 0.5lbs) than recommended, and could only find salted so I also gave it a good wash before adding it to the pot.  Around three hours in, the fatback wasn't quite tender enough so I left it in for another 45 min.  Hour four, removing the fatback.  After six hours, I've already removed and stored the fatback. It's starting to take on a nice color and aroma as well. The fat droplets which were more dispersed earlier have started to collate and clump together.  Starting to roast the chashu in a mirin/soy suace/sake mixture with added shallots, garlic, ginger, and scallions. 
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Sep 20, 2014 22:57
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| # ¿ May 5, 2024 10:51 |
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Ramen was mostly a success! In the end I barely had enough broth for five bowls, and I felt I under seasoned it a bit. The color was also a bit off. When I strained it the night before it had a great, creamy off-white color. However, after I chilled it over night before serving it the next day it got much browner. I'm not sure what caused this to be honest, but it's a bit frustrating. Chashu turned out amazing! It was seriously the best component of the dish.
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Sep 22, 2014 20:26
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himajinga posted:I'm trying this recipe this weekend! I'll post photos as I go along. How thoroughly did you scrape out the marrow out of curiosity? I wasn't able to get the trotters cut up by the butcher, so I couldn't get all of the marrow, but I did the best that I could. Probably why the broth turned out as dark as it did in the end.
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Nov 13, 2014 16:33
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