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I'm late on this, but making good ramen is pretty easy, as long as you can get the ingredients. For the more common shoyu ramen, start with a base of: 1 qt./ 1 L dashi stock ~2 T/ 30 mL soy sauce (i.e. shoyu) 2 T/ 30 mL mirin Dashi isn't too hard to make (again if you can get the ingredients), but I think the packet-based dashi, the kind where you soak the packet in the water, is the best mix of convenience and quality. It's the mirin — essentially sweetened rice wine — that adds the necessary balance of sweetness and makes it more like ramen you get from a shop. Don't get the high-alcohol 'hon-mirin' as it's usually imported and heavily taxed, the cheaper stuff is good, as long as there's not too much salt added. Bring to a boil, and add whatever additions you want. You cook the noodles separately, but they only take a few minutes, so it's best to mix most of the additions in the stock first. I commonly use: Chunk of ginger thrown in at the start, then removed before serving Thinly sliced garlic Fresh corn if available Wakame (dried seaweed) Mushrooms, fresh or dried onion, or green onion marinated egg ( boil to the soft stage, then marinate for at least 6 hours in a 1:1:3 solution of mirin:shoyu:water ) Very thinly sliced chicken - done right, it will be very tender or more seafood based, with kamaboko and a few shrimp/scallops/etc. Of course, that ramen shop owner mentioned miso, so he was probably making miso ramen. I don't make it as often, but the base is only slightly more complicated. 1 qt./ 1L of chicken stock (low sodium preferably, unless you like saltier soup) scant 3T/50 mL miso paste 1 T/ 10g white sesame seeds 2 t/10 mL sesame oil The sesame seeds need to be hand ground, or process them with the sesame oil in a food processor. It's possible to use sesame paste (shiro neri goma) but it's a slightly different flavor and that's probably a harder-to-find ingredient anyway. A good meat addition for miso ramen is ground pork cooked with ginger and garlic (cook the meat separately). Kangra fucked around with this message at 21:59 on Jul 24, 2018 |
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Jul 24, 2018 21:56
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| # ¿ May 22, 2024 08:31 |
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