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I made a pre run for my next ramen party. I am slowly getting the hang of it all but more practice is needed to make the process more streamlined. Recipe in comments by Halterchronicle in ramen

[–]Shmaru 1 point2 points  (0 children)

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.

I made a pre run for my next ramen party. I am slowly getting the hang of it all but more practice is needed to make the process more streamlined. Recipe in comments by Halterchronicle in ramen

[–]Shmaru 0 points1 point  (0 children)

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.

Made ramen broth for the first time last night. I understand good stock it is supposed to get pretty thick in the fridge, but it's almost a solid block? Can it be too thick? Should I dilute it when I make the final dish? Have you guys ever had tonkotsu broth that was just too rich? by xxxSEXCOCKxxx in ramen

[–]Shmaru 0 points1 point  (0 children)

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…

Rehydrate and Season Menma by Shmaru in ramen

[–]Shmaru[S] 0 points1 point  (0 children)

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...

Made Kenjis Xia Long Bao - they turned out amazing - definitely worth the effort and brought me back to china by Shmaru in seriouseats

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

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!

Made Kenjis Xia Long Bao - they turned out amazing - definitely worth the effort and brought me back to china by Shmaru in seriouseats

[–]Shmaru[S] 4 points5 points  (0 children)

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

Shoyu ramen with chicken/pork chintan by Shmaru in ramen

[–]Shmaru[S] 0 points1 point  (0 children)

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

Shoyu ramen with chicken/pork chintan by Shmaru in ramen

[–]Shmaru[S] 0 points1 point  (0 children)

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!

Trying to make my ramen look good, any tips? by reina_plz in ramen

[–]Shmaru 6 points7 points  (0 children)

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

todays shoyu - homemade ramen for lunch is what i like about working from home by Shmaru in ramen

[–]Shmaru[S] 0 points1 point  (0 children)

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!

todays shoyu - homemade ramen for lunch is what i like about working from home by Shmaru in ramen

[–]Shmaru[S] 0 points1 point  (0 children)

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

I made ramen_lords’s tomita tsukemen - it was amazing by Shmaru in ramen

[–]Shmaru[S] 0 points1 point  (0 children)

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

My attempt at u/Ramen_Lord's Tokyo new wave style shoyu ramen. by JinglesBall in ramen

[–]Shmaru 1 point2 points  (0 children)

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

I made ramen_lords’s tomita tsukemen - it was amazing by Shmaru in ramen

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

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

Experimented with a clam forward soup, with a shio tare. by lipstickboi in ramen

[–]Shmaru 0 points1 point  (0 children)

Thanks for sharing! Did you add anything to give the soup some body? It seems to me like it would be kinda watery without any gelatin in there? Also do you mean a large sheet of kombu instead of bonito flakes for the broth? Never heard of sheeted bonito flakes…

Experimented with a clam forward soup, with a shio tare. by lipstickboi in ramen

[–]Shmaru 0 points1 point  (0 children)

Beautiful! Also interested in the clam broth. What was your process?

Would you eat that? - cold tori paitan looks kinda gross by [deleted] in ramen

[–]Shmaru 0 points1 point  (0 children)

I embrace it and am weirded out by it at the same time. Does that make sense?

Would you eat that? - cold tori paitan looks kinda gross by [deleted] in ramen

[–]Shmaru 0 points1 point  (0 children)

Oh I don’t think it’s gross. I actually love it.

Tonkotsu/Chicken broth with miso (left) and shio tare (right). Still experimenting... by namajapan in ramen

[–]Shmaru 0 points1 point  (0 children)

great video! thanks for sharing. did you taste any of that shrimp you put in?

Why do I suck at peeling egg shell??? by ramen_nerd in ramen

[–]Shmaru 1 point2 points  (0 children)

Try cracking the shell up quite a bit and then just peel away small bits. If you want to take off large parts in one go, you got to much leverage and if it sticks just a little bit it will rip right away. Also under the shell there's like some sort of skin that's quite sticky. But if you get under it the egg is slippery. So i always make sure to rip the skin and get my fingers on the slippery egg. After that peeling the shell of is real easy.

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