u/GrittyWillis

It’s hot, it’s the 4th of July! Let’s make ramen, summer edition!

I had some Ivan Orkins toasted rye noodles on hand and I frankly love them to death.

Grilled NY strip, thin sliced.
Grilled white onions.
Grilled corn ribs… cause why not! (Smoked paprika and brushed with shoyu, also love using Togarashi)

Splash of Tare I had on hand.

Onsen egg, fresh chilled cabbage, pickled ginger, chicken aroma oil, and blistered chilled green beans with a sesame citrus sauce. Absolutely LOVED these green beans. I blanched then for 90 seconds, dry, blistered in a raging hot pan, chilled and splashed with the sauce right before plating.

Topped with Chives cause we fancy.

This was a fun one.

Tare: cooked Sake and Mirin before adding to 3 different shoyus. Kombu, katsuobushi, shiitake, coffee.

Broth: Simple Chicken and Chicken feet broth.

Chashu: Chicken leg quarters Chashu and rest overnight.

Some grilled shiitake mushrooms brushed in Tare and brown sugar.

Noodles: Bread flour 70%, All purpose flour 30%, 36% hydration.

Emulsified brown butter and charred negi oil.

Simply boiled and pressure cooked pig tails (didn’t have trotters available locally on short notice) and neck bones.

All I did was add an onion in the last 45 minutes.
Pig fat sautéed in ginger, shallots, and garlic for aroma oil.
Woodward mushrooms sautéed in shoyu, mirin, sake.
Chicken Souse Vide Chashu.
Green onion.
Pork Belly Chashu.
Ajitama marinated in Chashu sauce.
Homemade bread flour noodles, were actually perfect. 200g bread flour, 2g kansui, 2g salt, 65g water.

Simple and delicious.