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Out of context: Reply #1396

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  • Continuity2

    As requested:

    Continuity's Tokyo-style chintan ramen broth
    (Adapted from Ramen Lord's recipe to make it more accessible and economical)

    Ingredients:

    6 litres of water
    4 kg of chicken parts (I went with a ratio of 2 kg skin-on/bone-in thighs and drumsticks, and 2 kg wings for maximum collagen extraction/gelatine conversion — this is essential to give the broth body)
    1 large onion, halved (don't bother peeling)
    10 cloves of garlic, smashed (also don't bother peeling)
    5 cm piece of giner, sliced (4-5 mm or so — again, don't bother peeling)
    20 g kombu
    40 g katsuobushi

    Method:

    1. Add the chicken to a stockpot, cover with water.

    2. Bring the soup up to a boil briefly, skim any scum. Hold here for 5-10 minutes, or until scum subsides.

    3. Reduce heat back down to a gentle simmer (around 85°C or so). Simmer for 5 hours, topping up the water as needed to maintain the same level you started with.

    4. Add onion, garlic, ginger, and kombu. Simmer for an additional 45 minutes.

    5. In the last 10 minutes, add the katsuobushi and steep.

    6. Strain the soup in a chinois or fine-mesh sieve, pressing down on the solids with a ladel to get as much liquid out of the chicken as possible.

    8. Cool as rapidly as possible. Putting the vessel in which you strained the soup in an ice bath in the kitchen sink works wonders.

    7. Refrigerate overnight, and remove the congealed layer of fat from the soup (hang on to it, though. You can use it as the base fat for ramen aroma oil, or use it elsewhere, like for roasting potatoes. Just stick it in a jar and keep it in the fridge, it'll be good for a few weeks.)

    8. Divide into 300 ml portions, and freeze. You're done.

    From these quantities, you can expect a yield of 16 to 18 portions, assuming you topped up your water over the whole cooking time to maintain the same level, and depending on how much liquid you were able to extract from straining and pressing.

    Despite all the steps, this really is largely hands-off after you've skimmed the soup in the first 15-20 minutes or so. You just need to keep an eye on your water levels (which I did once an hour).

    Continuity 2Permalink
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    • *ginger
      *ladle

      FFS      Continuity
    • Doing the Lord's work.palimpsest
    • I forgot to mention to take the kombu out before adding the katsuobushi, It iwll have done its job and any longer in the water, and you risk imparting ...Continuity
    • ... a bitter flavour into the soup.Continuity
    • The timing of the ingredients is interesting. For a regular stock I just put everything in from the start.palimpsest
    • Yeah, the thing with that is that you want the flavour to be predominantly chicken. That the aromatics, they only serve to accent that flavour, and if you leaveContinuity
    • ... the katsuobushi to steep anylonger, you go from a hyper-umami chicken stock, to a pretty fishy one.Continuity
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