u/JRE307

Today’s experiment is a chicken and pork shoyu.
I really went deep into the mala spice after incorporating it into the duck ramen I made last. The end result to me still tastes distinctly like Japanese ramen. The only time I really get the Szechuan flavor is on the bok choy but even then it’s subtle but adds a little tingle of numbness. The Fresno chili adds a pretty pleasant spice and a bit of acid. I think next time I will go heavier on the chilis and maybe leave in the seeds. All in all a pretty successful trial

-Double soup with Dashi and Chicken stock (with feet for extra gelatin)
- instant pot pork belly chashu
- ajitama
- mala spiced bok choy
- pickled Fresno chilis
- Szechuan spiced shoyu taré
- whole wheat and tapioca noodles
- confit garlic and garlic oil as aromatic fat

Took a crack at this last weekend, used the whole duck. Wontons are stuffed with ground leg meat, seared breast as topping, duck skin rendered down to cracklings and fat used to enrich the broth. Stock made from carcass (head and feet included of course). Thyme oil and seared scallion whites on top.
The noodles have whole wheat flour, bread flour and tapioca starch and they were really good. Recipe from Sho Spaeths homemade ramen book