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I'll enjoy it while it lasts :)

I figured for the sake of my health to just get 2 cases at 40 packs per case.

Title

After making a wild boar bones paitan, I was curious about making a chintan. The broth is very balanced, no strong smells and anything...at this point I assume that wild boar is less intense compared to farmed pig, but further experiments will be performed. I'd like to add some clams or mussels, for instance. Back to the current bowl. I used for the first time shio menma (塩メンマ) from Japan, rinsed and boiled up until no salinity was detectable, then seasoned as per The Book of Ramen. It's good to rely the marinade. Lately I went back from sous vide to braised chashu, I prefer so much the braised ones, they are on different levels, for my palate (but braising it's so much an hassle, compared to sous vide).

Alot less fancy than all the other stuff I've seen here but eh whatever

I'm probably in the minority, but I realized after buying 2 bags of Buldak Carbonara that it's the Bulramen Carbonara that I like. The bodies are not as wide and not as soft.

The 99 Cents Stores are closing and they have no more Bulramen Carbonara for me to buy.

I see that H Mart should have them for sale.

Miso and sesame oil ramen with asparagus, spring onions and onsen egg.

https://preview.redd.it/d8l7ryt7ul0d1.jpg?width=3024&format=pjpg&auto=webp&s=11f500df1a5bcfd7b09816b88b67098a593c6a91

• Braised Brisket

• High Gluten noodles

• ajitama

• Cow Bones Chintan

• negi oil

• sake shio tare

So, this is an expermiental recipe, on it's first try.

for the noodles, in a kilogram of flour, I replaced 10% for semolin and 1,5% for gluten, I also lowered the SC to 1,2 . I think I had better mouthfeel results If I had used 10% of rice flour too. 38% hydration as it's the most I can make with this machine.

rested for 48 hrs before being cut into noodles. pressed into a ball and dusted with corn flower (polenta) then rested again for 48 hrs (all rest times done in airtight container at 5º Celcius.

the chintan was mostly cow femur bones cooked to death and back in a pressure cooker (2 hours under pressure). no aromatics.
they were left in cold water and boiled to remove scum, then cooked and the resulting broth was clarified using the defreezing method. used around 5kg bones for 6kg water.

for the topping I seared a good crust into the thin part of a brisket (tapa de asado here) and braised it for 1,5 hours in the pressure cooker. here I aded enough broth to partially cover the meat cut and then some negui whites and greens for an aromatic base. the resulting golden color broth was mixed with 2 liters of the clarified bone chintan, effectively making a 4:1 ratio (2l bone brooth, 500 ml brasing liquid). it aded a certain warmth and meaty flavour to the broth along a golden hue. I'm kind of pleased with it.

next time I will sear the individual cut to give it more omph.

for the negui topping I used the lower part of the onion, where the white and green meet.

ajitama and negi oil.

Made my first ramen with a couple extras at work.

Loved it, can’t wait to experiment further 😃

Decisions to make here. To horde or not to horde? That is the question.

Picked up 1 pack to try. Added (frozen) shrimp and some spring onion. Smelled like the penguin enclosure at the zoo! Lol. Taste was fine, a tad fishy. Spice was manageable (I dont like things too spicy). Probably wouldnt buy this again.

Can’t stand when people only put half an egg in there. 2 minimum here!