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I've been looking for noodles that go well with Hakata-style Tonkotsu Ramen. This time, I found this fresh noodle at a large home center. It's the "Inosuke Fresh Ramen" from Inosuke Seimen Co., Ltd. Inosuke Seimen Co., Ltd. is a noodle-making company in Kanzaki City, Saga Prefecture, famous for Kanz…
What happens when almost all the fat and oil are removed from ramen soup?
I experimented to see what happens when almost all the fat and oil are removed from ramen soup. I thought it would lose its greasiness and become easier to eat, but the result was completely different. Perhaps because the oil's effect of enveloping the saltiness was lost, despite the same level of s…
After trial and error, the transparent tonkotsu ramen is finally complete.
I simmered "genkotsu" (a type of tonkotsu, named this way because it resembles a clenched fist) for about 10 hours to create a highly transparent tonkotsu soup. I adjusted the flavor by adding soy sauce, salt, and other seasonings. Finally, I was satisfied with the transparent tonkotsu ramen I made.…
Tonkotsu ramen made over low heat to avoid cloudiness. Last time, the heat was perhaps too low, and the taste of the broth was too weak. A little stronger heat and another 2 hours, spending about 10 hours in total. Here's the ramen that was made. The taste of the broth has become much stronger than …
コシが強く伸びにくい伊之助製麺の生ラーメンだから美味しいのかも。焼きラーメンを作った。
先日入手した伊之助製麺さんの伊之助めん生ラーメンで焼きラーメン。 表面の密度が高めでしっかりした麺。焼きラーメンにも適している気がする。 たくさんの湯で茹でる。 茹でた麺と豚肉を炒めて秘伝のタレを加えてさらに炒めて完成。 焼きラーメンを作たときに麺によっては表面が崩れてしまったり、フライパンにこびりついたりすることがあるが伊之助さんの麺ではそういうこともなかった。思っていたとおりにコシが強く、タレもよく絡んで美味い。 にほんブログ村 とんこつ生ラーメン(スープ付・2人前)x3袋
How to Make Kagoshima-Style Tonkotsu Ramen, part 2 Now, I'm going to make chashu.
The chashu I'm making is extremely simple. First, sear the surface of the pork well, then simmer it in soy sauce that's been diluted two or three times. This should take about an hour and a half to two hours. Use aluminum foil to create a drop-lid. You can also add the green part of the onions or gi…
Char siu made with a feather pot is delicious.
I decided to make char siu for the first time in a long time. Although it's called char siu, it's just pork that's been grilled and simmered in soy sauce, which is a different method from the original meaning of char siu, but in Japan, this is also generally considered char siu. I bought a block of …
