This is my take on chashu, a much simplier version than my previous sous vide recipe which took 36 hours! This is the method I have had the greatest results with so far out of everything I have tried (I have tried a lot of different methods!) I wanted something that was tender and juicy but did not fall apart, it should still have some texture to it, a bit of bite and chew, otherwise its just mush.
A while back I was making Tonkotsu, I already had some shio tare I made from some weeks before which I planned on using, but upon opening it I got an instant bang of funk and knew it had turned and was unusable. As a backup I had some shoyu tare which I was reluctant to use as I like to keep the tonkotsu as white as possible.
This is a recipe for a fish based powder called Gyofun that is typically used as a topping or added to the bottom of a bowl in some types of ramen. I have not actually ever tasted the real thing, but I have read a few resources about it and what it is typically made from. So from there I set about trying to make my own.
This is a quick recipe inspired from Dan Dan noodles, the spicy Chinese szechuan noodles. I regularly use it as a quick way to add some tasty protein to a bowl of ramen. I always use some variation of this basic recipe when I'm making tantamen.
This recipe came from my first attempt to make a proper shoyu tare, it turned out so well that I wanted to share it. I think if I were totally new to ramen and tares this could have turned out a lot worse for a first attempt, but from the what I've learned so far and experience I have gained over the past year, a bit of luck and as usual a pinch or two of some other recipes, which I'll give sources to, I ended up with a shoyu tare that was delicious, complex and full of Umami, this time using no MSG !
While looking for new ideas for ramen recipes integrating different cuisines, I turned to one of my favourites, Mexican. I've always been a huge fan of authentic tacos and burritos but never really tried and Mexican style soups. So I opened google and went in search of Mexican soup recipes.
This is my super simple go-to chicken stock that I use for a base for ramen soups, traditional soups or any dish that calls for a chicken stock.
I have been playing around with making Miso tares for a while now, but I have never landed on anything I was really happy with. I mean they were editable and tasty, but none really gave me that sense of satisfaction you get when you have just finished a great bowl of ramen.