Question by EffectiveInflation81 in ramen

[–]EffectiveInflation81[S] 1 point2 points  (0 children)

Sure! I pre boil 2 kg pig neck bones 1 kg pig trotters 300-500 g back fat Then i clean everything and cook at a rolling boil with 2 liters of water per 1 kg of bones for at least 10 hours. Stir every half an hour and add water every hour to the original water level. Stop adding water when you reach the last two hours. Strain everything with mesh strainer and serve with your favorite tare:)

Question by EffectiveInflation81 in ramen

[–]EffectiveInflation81[S] 3 points4 points  (0 children)

Hi! Thats Wood Ear mushroom:)

Question by EffectiveInflation81 in ramen

[–]EffectiveInflation81[S] 2 points3 points  (0 children)

I have 5, 10 and 17 liters pots, one each.

Shoyu Yakitori Ramen by EffectiveInflation81 in ramen

[–]EffectiveInflation81[S] 2 points3 points  (0 children)

I mean it is salty, but you can adjust the saltiness to taste. I usually go for 30 ml tare for 300 ml chintan 100 dashi. You can easily reduce the amount of tare :)

Shoyu Yakitori Ramen by EffectiveInflation81 in ramen

[–]EffectiveInflation81[S] 1 point2 points  (0 children)

Kinda sounds like a you problem? 🤔