u/FreshBook8963

today I made a shio ramen

the toppings are sous vide pork shoulder, confit duck and grilled barramundi (type of sea bass)

the aroma oil is chiyu infused with maitake

the tare is made of sake, mirin, and a super strong dashi using lots of ma kombu, rishiri kombu, niboshi, sababushi, katsuobushi, biboshi, Sakura ebi

the chicken stock was a chicken consomme. I just simmered whole chickens for 10 hours and then I clarified using chicken mince and spring onion

it's just missing an egg aaaaa

the plating is 100% inspired by ramen break beats, my favorite ramen in Japan

but every component I made using my own recipes.

the soup is a double soup, 250ml of chicken stock using just chicken and water and a strong dashi made of rishiri kombu, dasima, shiitake, niboshi and Sakura ebi

the tare I made a new wave style of tare using 50% Chinese soy sauce, 20% aged tamari and 3 other premium Japanese soy sauces to give complexity and mirin

the chashus are: sous vide and then roasted pork neckmarinated in soy sauce, a smoked pork loin and a confit duck breast

the aroma oil I used chicken fat infused with dry maitake

the noodles are store bought. I made noodles several times, but somehow I still feel that the store bought one taste better