After binge watching Bon Appétit's "Gourme Makes", I was inspired by the Instant Ramen episode to make some ramen again.
Instead of a pork belly I opted for some fried tofu, which I marinated to make it taste more meaty. I cut it 5mm slices and let it sit in a box covered with the marinade for a couple of hours, but it's going to be way better after a night in the fridge. Then I coated it in egg and breadcrumbs and deep fried it.
- 1/2 onlion, thinly sliced
- onion power
- garlic powder
- pickled ginger
- seafood spice mix
- italian spice mix
- black garlic oil
- soy sauce (too little)
- olive oil
- splash of sake
- worcetershire sauce
I tried to improve on the previous recipe for the noodles so I set out to make the dough drier. Also they were a bit grainy last time so I changed the flour. Apparently German 830 would work best, so I mixed 1050 and 405.
- 125g wheat 405 (Norma Küchenstolz)
- 125g wheat 1030 (Alnatura)
- 80g warm water
- 2g sodium carbonate
- there should've been 3g salt in it, but I forgot so I salted the water
It was a major pain in the ass to knead the dough, it just did absolutely not come together. Too dry. First I added water with a sprayer, but it wasn't nearly enough. I don't know how much I ended up adding, but next time I should start with 90g I guess. 30min rest.
The texture was amazing, very springy and chewy, yet still a bit grainy. I shall buy real 830 or some whiter high gluten flour next time, if I can track some down.
I cooked them in bowling water for 30s, which was perfect, as they continue to boil in the broth.
Miso Tare and vegetable stock were not that nice as a broth. I need to use more than 3 tablespoons of tare, otherwise the miso won't come through.
All in all a real pain to make, but I am improving. It was really good in the end, just the process needs to be simplified.