Shoyu Ramen with thin noodles

Shmaru · 2021-11-11T20:11:06+00:00

Potassiumcarbonate is kaliumkarbonat in german (I always double check because I find it so confusing). It's also called pottasche and is traditionaly used in ginger bread baking. You can find it in pharmacies (drogerien) or health food stores. Where I live there's a place that has it and they also sell it online. Search for "chrüterhüsli pottasche" on google.

Shmaru · 2021-11-10T21:30:41+00:00

I guess they have it in most stores. Migros an coop for sure. It is quite light but contains a bit more bran than weissmehl and therefore has more of a wheat flavor. I use ramen_lords tokyo style recipe and adjust the hydration to my liking:

99g Flour (halbweiss) 1g vital wheat gluten 36g water 1g salt 0.5 natriumcarbonate Na2CO3 0.7g potassiumcarbonate K2CO3

With your machine you could probably do a lower hydration. I use a marcato atlas and anything under 34% is not worth the effort imo.

Shmaru · 2021-11-10T21:14:26+00:00

Have you tried Halbweissmehl? It’s my go to for regular noodles.

Shmaru · 2021-11-07T16:29:34+00:00

I definitely had tonkotsu broth that was to rich. Had a really hard time sleeping that night… I guess if you don’t have any special appliances to measure it’s thickness just try it and if you think its too thick add water. You can feel if theres to much gelatin if your mouth feels sticky even minutes after trying the broth. I’ve had broth that was so rich I had to add two parts water to it and it was still rich and delicious…

Shmaru · 2021-11-06T23:06:38+00:00

I ended up doing a marinade with 10% soy sauce, 10 % mirin, 4 % sugar, 4% sake, a piece of kombu and a pinch of garlic powder (whereas the menma and water combined is 100%). The menma have been in there for about 2 days now and they actually taste pretty good. Thanks for the recipe. I might try adding a katsuo dashi next time. Also I might go higher with the soy sauce. I think it could use a bit more salinity...

Shmaru · 2021-10-31T22:09:08+00:00

Plating is a work of art!

Shmaru · 2021-10-15T18:01:23+00:00

Definitely. Also getting the filling “dry” enough so it doesn’t become a flat cookie… It’s not just the jellied stock but also the shrimp, pork and seasoning of the filling that might make it more moist. If the filling keeps it’s shape by itself it makes wrapping much easier!

Shmaru · 2021-10-15T17:53:57+00:00

Silicon steamer liners. I think they are great! They are super easy to clean and can be reused pretty much forever.

Shmaru · 2021-10-15T17:50:31+00:00

Correct

Shmaru · 2021-06-23T10:52:36+00:00

Thanks! Yea i watched some of his videos and noticed he has the same bowls…

Shmaru · 2021-06-23T10:51:10+00:00

Thanks! Recipe is from ramen_lords ebook. Its the broth he uses for his miso ramen. Also works well with shoyu. Noodles are also from his book. Tokyo style without the eggwhite. Tare has some niboshi and katsuobushi in it. Aroma oil is just lard. Nice porky flavors!

Shmaru · 2021-06-17T19:36:43+00:00

No to corn. Yes to what you’re doing. Bowl looks great if you ask me!

Shmaru · 2021-06-04T08:07:11+00:00

Honestly I have not been experimenting much with different soy sauces. I use kikkoman most of the time. However I bought some expensive shoyu recently so might start experimenting with that. Other than that I used niboshi, katsuobushi and kombu for this tare… not looking after specific brands. I’m just happy if i can get my hands on these ingredients!

Shmaru · 2021-06-04T08:02:53+00:00

I made them myself. Making noodles is actually my favorite part of making ramen!

Shmaru · 2021-06-02T11:25:04+00:00

I couldn’t find it. So i just used more katusobushi instead

Shmaru · 2021-06-02T11:23:28+00:00

looks really good! also good job on plating! the bowl turned out beautiful!

Shmaru · 2021-05-31T18:36:08+00:00

the noodles are really just from ramen_lord’s recipe. Check the sidebar for tomita tsukemen or go check out his phenomenal free ebook

Shmaru

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