I just finished my third batch of ramen broth. Going to try a spicy miso ramen this time. I stray from recipes pretty quickly, but this one is almost entirely my own. Basic instant pot broth with vegetable trimmings, rotisserie carcas, thigh bones, nori, bonito, garlic/ginger, mirin and soy.
I’ve had awesome results. I am not holding myself to any specific style or recipe. Just taking some inspiration which helps I think. I don’t often have OG, traditional ramen around here anyway but one place did just open near me.How's your luck been with ramen? I've only tried to make tonkotsu, but I've done so a few times and it always feels a little off -- missing some depth, etc.
I've actually had much better results with pho, which apparently is not normal.
I’ve had awesome results. I am not holding myself to any specific style or recipe. Just taking some inspiration which helps I think. I don’t often have OG, traditional ramen around here anyway but one place did just open near me.
Anyway, I’ve done one shoyu style with a spicy ground pork I made and one “tonkotsu” style with pork tenderloin I roasted. I actually used the same tare for both because I made too much the first time.
I am going to try Pho soon too. Probably with steak or shrimp.
I’m assuming you mean the broth lacks some depth. I think bonito flakes adds a ton of flavor. The instant pot does well to give you depth quickly, but maybe your tare is off too because that is where the biggest flavor comes from. I was not conservatice with the amount of soy and sake I used.
This reads like the most intellectual response I've ever read on this website. We're gonna need you to dummy it down for the rest of us.
This reads like the most intellectual response I've ever read on this website. We're gonna need you to dummy it down for the rest of us.
He’s actually an idiot. Don’t worry. It was probably copy and pasted.
I’ve had awesome results. I am not holding myself to any specific style or recipe. Just taking some inspiration which helps I think. I don’t often have OG, traditional ramen around here anyway but one place did just open near me.
Anyway, I’ve done one shoyu style with a spicy ground pork I made and one “tonkotsu” style with pork tenderloin I roasted. I actually used the same tare for both because I made too much the first time.
I am going to try Pho soon too. Probably with steak or shrimp.
I’m assuming you mean the broth lacks some depth. I think bonito flakes adds a ton of flavor. The instant pot does well to give you depth quickly, but maybe your tare is off too because that is where the biggest flavor comes from. I was not conservatice with the amount of soy and sake I used.
Nice. fwiw I used soy sauce, slices of garlic/ginger, sake, mirin, and these. Simple and deliciousYes, depth of flavor in the broth. Not as much umami as I wanted either.
I think you're on the right track with the tare. I started with some recipes that looked good and jumped off from there as well. Based on suggestions from others, I think I'm going to try adding some niboshi to the tare (shoyu) next time.
The pho we've done was a multiple day monstrosity, but my god is it worth it. Won't make it when ox tails are unavailable anymore, though. It's just too good. When I have time to do it properly, I like to save some pho broth to braise short ribs in another night. So many ways to use it, all good.
In one day?my final tally
12 Sam Adams Boston lagers
6 Captain Morgan and cokes.
Munchies,
I got sourdough pretzels
Last night I made pan fried chicken topped with carmelized onions mild cheddar and bacon. Turned out good. Can't use breading so I use this spice combo for the wife that blackens the chicken without burning or turning bitter. I should have taken a picture
With mom staying with us, we cooked an oven roast, mashed potatoes, carrots, corn, gravy, and asparagus.
Lots for leftovers too!