I am trying to clean out my freezer and fridge some. So I had my eyes on two bags of pork bones that I bought to make ramen broth and decided yes, today was the day. While it’s 100 degrees out. Well, I’m not going anywhere and we have air conditioning, but the kitchen is not going to be the best place to be in the house.
I’m more or less using the recipe from the Momofuku cookbook, which has become my template for ramen broth. That pretty much goes as follows:
Konbu (dried seaweed) into water, get to boiling, off, let it steep.
Dried shiitakes into broth, back to boil, 30 mins.
Pork bones roasted in oven, 1 hr.
Shiitakes out, whole chicken in.
Bacon and bones in.
Reduce it slowly, long time.
Near the end, add a tare, usually mostly soy sauce, but a lot of ramen places do something additionally to give it a special flavor. I’ll mull over what I want to do for the tare, but I may just go pretty basic.
I’m also making some pork belly and smoking some mackerels for toppings. (The mackerel was another thing in the freezer that needed using up.) Some bok choy leaves and some napa cabbage on top for sure as well, will think on what else, if anything. (We’re out of eggs, so no soft-boiled eggs…)
Image credit: Photo by Jakub Dziubak on Unsplash
You said you were going to defy the elements, and you are a man of your word! Stay hydrated!