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Out of context: Reply #66052

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  • Continuity1

    Made a stonking good Yakibuta (Japanese roast pork, their take on Cha Siu) ... going to make me some Ramen tonight.

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    • please share your ramen recipe ... I've been looking around and it seems the real thing takes a full day+, like any legit stock/brothmonospaced
    • I'm doing a cheat: chicken stock, the liquid from re-hydrating dried mushrooms, water, sake, soy sauce, ginger, garlic, spring onions and a bit of kombu.Continuity
    • Not nearly as complex in preparation or flavour as proper stock, but hey ... for Friday noodles, it does the trick!Continuity
    • *Friday nightContinuity
    • I hear ya ... adding a miso paste, perhaps?monospaced
    • Maybe not on this batch. Between the chicken stock, soy sauce, mushroom water and kombu, I figure I'll have more than enough umami to go around.Continuity
    • Especially if I let it reduce a touch.Continuity
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