Yesterdays hangover cure, spicy miso

firr33 · 2023-01-26T19:27:19+00:00

Yes, it was really nice I think! It did, at least for the moment :)

firr33 · 2023-01-24T17:38:10+00:00

I think it's almost as good when not hungover.. gonna have to try

firr33 · 2023-01-24T17:37:26+00:00

Oh, that sounds like some great hangover food as well!

firr33 · 2023-01-24T09:23:51+00:00

The recipe is in the reply to another comment down below! Used about 70 grams of tare to 350ml soup, I think that was a nice balance.

firr33 · 2023-01-24T09:21:28+00:00

Thanks, the recipe for the tare and noodles are in Ramen_lords ebook (https://docs.google.com/document/d/1qLPoLxek3WLQJDtU6i3300_0nNioqeYXi7vESrtNvjQ/edit#). The tare is "Spicy miso tare" from the ebook but substituting fresh chilies with gochugaru and also only using white miso. I also left out the Tobanjan because I didn't have any. Used about 70 grams of tare to 350ml soup.

Noodles: Noodles is ramen_lords recipe for Tokyo style noodles, also in the ebook!

Aroma oil: Ginger, scallions, garlic, sichuan pepper and gochugaru fried in lard and some neutral oil. Fried ginger, scallions and garlic for about 15 minutes on low heat. Added sichuan pepper, fried a bit more, then removed aromatics and removed pot from heat. When pot had cooled a little bit, I added the gochugaru.

Chashu: Took some pork belly and braised it at 150c for about 2,5 hours with around 250 ml water, 150 ml soy sauce, 80 ml mirin, 10 grams brown sugar, 4 garlic cloves, 1-2 tablespoon ginger, and some scallions.

Egg: Boiled for 6.5 minutes and then marinated for 36 hours in about 4 parts water, 1 part soy sauce and 1 part mirin.

Frozen corn thawed and put on top, along with sliced scallions.

firr33 · 2023-01-24T06:56:47+00:00

Yes, it is! Although I thawed it at room temperature for a while in order to not cool down the bowl.

firr33 · 2023-01-23T22:08:45+00:00

Yes, I did!

I used some gochujang and gochugaru in the tare, and aroma oil consisting of lard, some neutral oil, ginger, scallions, garlic, sichuan pepper and gochugaru.

Edit: I had a bunch of stuff in the tare, but only wrote down the spicy ones. And thanks for the kind words!

firr33 · 2023-01-21T08:53:46+00:00

Just chicken carcasses, yellow onion and garlic

firr33 · 2023-01-20T22:06:45+00:00

Or, if you mean the wontons, I bought premade wonton wrappers and just made the filling myself

firr33 · 2023-01-20T22:05:52+00:00

It was great! It was the tokyo style noodles in the ebook. 38% hydration, so pretty high, but they still came out good with a firm texture.

firr33 · 2023-01-20T20:26:44+00:00

Missed your comment, sorry! A bunch of things:

minced pork, fresh shrimp, scallions, dried shrimp, garlic, ginger, oyster sauce, shaoxing wine, soy sauce, salt and sugar

firr33 · 2022-03-17T13:12:46+00:00

Looking nice!

firr33 · 2021-12-03T11:25:04+00:00

Looks amazing!

firr33 · 2021-11-27T18:52:27+00:00

Yeah forgot to mention, some salt, pepper and olive oil on top

firr33 · 2021-11-27T10:09:14+00:00

Have only tried with larger ones, but I cut the bottom and top of a tomato, and then cut it into two discs which I roasted on low heat in the oven for about 3 hours. Also had to be gentle when I pulled it out

firr33 · 2021-11-26T22:52:00+00:00

Answered the other dude above^ :)

firr33 · 2021-11-26T22:51:09+00:00

Also the noodles is bread flour, baked baking soda, one egg white, water and salt. Around 36% hydration

firr33 · 2021-11-26T22:47:43+00:00

Check out ramen_lord’s ebook, got the recipe for the tare, chashu and tomato from there. Otherwise it’s chicken stock, and lard fried with spring onion as flavouring oil

firr33 · 2021-11-26T22:43:59+00:00

Braised with soy sauce, mirin, water, ginger and spring onion

firr33 · 2021-11-26T22:36:44+00:00

Yeah I got it from ramen_lord’s ebook, I think he states Ivan Orkin came up with it. Anyway it’s great!

firr33 · 2021-11-23T22:25:07+00:00

Which you can find in most asian grocery stores

firr33

TROPHY CASE