Let's cook dinner /ck/!
For dinner is ramen and we're gonna use the left over chicken carcass for our stock. Last thread 404'd so I'm making a new one.
Get your stock ingredients ready the night before, or early in the morning. I got a chicken carcass, some chicken wings, slices of pork neck with bone, spring onion, garlic, ginger and dried shitake mushrooms.
Beautiful quality pic mane. What kind of camera is it?
Put your stock ingredients in a big stock pot and cover with water, simmer on low for 8+ hours.
>>7557302
just my phone camera, iphone 6s.
I started my stock the day before and put the heat back on in the morning. Doesn't look pretty but it smells really good at this point.
Fish out your pork from the stock. We're gonna pull this and mix it with sauce to use as a topping for our ramen.
Pull the pork and mix with sesame oil, sriracha or chilisauce of choice, soy sauce and sweet soy sauce. Put aside for now.
We're gonna strain the stock now. After it's strained add dashi, miso, mirin and soy to the stock.
Bring the heat up on your stock and let it simmer/low boil while you skim off fat and foam from the top. Make sure to taste for salt and add more soy, miso, or dashi if needed. I reduced mine by maybe 1/4.
Feel free to bump the thread if you're following along.
Looking good so far, OP. I'll be monitoring this thread, your last one was top quality.
Now you can start prepping your toppings, I had some oyster mushrooms that I sliced up. Wanted to get fresh shitake but they didn't have any at my local store.
>>7557308
that would taste a lot richer if you'd seared the meat before putting it in. maillard reaction is a thing that is real - it makes meats tastier.
I like different kinds of sprouts in my ramen. Here are some I grew myself, they have a real spicy punch to them.
>>7557389
Thanks anon, that's awesome!
I also have bean sprouts, but these are not grown, bought at the store. The cress isn't quite done.
>>7557402
I'll try that next time, thanks anon!
Thinly sliced red onion and spring onion.
>>7557308
aw star anise... my taste buds can't do it/ maybe it will be subtle enough.... how did it go flavor wise?
The eggs you see in the background of the last picture and here are 6 minute boiled eggs marinated over night in soy, sake, mirin, water and sugar. They were perfectly boiled this time, make sure you immediately cool your eggs down in ice water after boiling.
>>7557434
Ah I see I forgot to mention it in my top post. There's two star anis in the broth, I think it's very subtle, couldn't really notice it, but if you're sensitive maybe you could try without. There's more flavors going in the broth any minute so it's quite rich.
>>7557447
It's a two level plastic box with a water collection on the bottom. You can also put in dividers in the levels to grow up to four different kinds at once. I unfortunately don't know how much it was since I won it at a easter egg hunt. The seeds are just bought in regular packets of seeds.
We need to do the last finishing touches to our broth before serving. Mix up a bunch of crushed garlic (7-8 cloves) with sesame oil and sriracha. Stir this into the broth when it's ready. Do not keep boiling at this point to keep the strong garlic flavor, but make sure you keep your broth warm for the duration of the meal
Not pictured because I forgot to take pics: boiling the japanese udon noodles in the broth for 3 minutes. This was done before the addition of the garlic. Rinse your noodles in cold water immediately to stop the cooking process.
Not pictured again: heating the pulled pork up in a pan giving it a bit of a sear.
Now all that is left is layering what you want in your bowl and ladling over that steaming hot broth.
Thanks for following along again, I'll make sure to be back with more threads soon!
One more for good luck, this was seriously amazing, the broth was so rich! I'm reheating some for lunch now as I'm typing.
I'm gonna try making ramen at home now. Nice thread
where do u get real ramen noodles that aren't instant ramen noodles?? I feel like my noodles go soggy real fast and don't keep their integrity and I've read that in Japan the noodles don't go soggy because of the gluten or something
>>7557843
Try lloking for noodles in your local asian shop. They usually have a wide selection of fresh and dried noodles.
