Ramen Lord Shoyu Ramen
This Shoyu Ramen is a perfectly balanced bowl, rooted in traditional Tokyo-style flavors and techniques. Here's what makes it exceptional:
Shoyu Ramen – Crafted by the Ramen Lord
Per bowl:
- 300 mL Tokyo Style Chintan
- 30 mL Standard Shoyu Tare
- 20 mL Negi Niboshi Oil
- 135 g Tokyo Style Noodle
Ramen Lord Negi Niboshi Oil
This is awesome on bowls with shoyu tares, or soups with fish-forward characteristics like the Cement ramen soup.
This is awesome on bowls with shoyu tares, or soups with fish-forward characteristics like the ”Cement” ramen soup.
- In a small saucepan, add the oil, scallions, and niboshi.
- Heat over medium to medium low heat, stirring occasionally, until the scallions and niboshi take on a light golden hue, and smell fragrant, around 15 minutes.
- Remove from the heat, reserve in the pot and allow to cool.
- Strain and transfer to a container. If not using immediately, keep in the fridge for up to 6 months.
Recipe from Ramen Lord book. Take a look!
Ramen Lord Tokyo Style Chintan
This recipe is a combination of chicken and dashi elements. It’s simple and effective with many different ramen tares.
Ingredients
- Add the chicken to a stockpot, cover with water.
- Bring the soup up to a boil briefly, skim any scum. Hold here for 5-10 minutes, or until scum subsides.
- Reduce heat back down to below simmer (around 88 °C/190 °F), hold for 5 hours.
- Add your onion, garlic, ginger, niboshi, and kombu. Cook for an additional 45 minutes.
- In the last 10 minutes, add the bonito flake and steep.
- Strain the soup and hold it until needed.
You will need about 5 cm piece of ginger for one portion
Recipe from Ramen Lord book. Take a look!
Ramen Lord Standard Shoyu Tare
This is an all-purpose shoyu tare. Great for light chicken broths, it also works well to make shoyu tonkotsu or other shoyu-forward recipes. Make it, keep it in the fridge for months, and use it when you feel like having a clean bowl.
Ingredients
- Combine the soy sauce, mirin, kombu, niboshi, and sake in a sealed container.
- Place in the fridge and rest at least 6 hours or up to 2 days.
- When ready, heat the contents to 71 °C/160 °F and hold for 10 minutes.
- Remove the kombu and discard.
- Bring to 82 °C/180 °F (or just below a boil) and hold for 15 minutes.
- Add the katsuobushi, hold at 82 °C/180 °F for 5 more minutes.
- Add the sugar, whisking to dissolve.
- Strain the tare, and reserve the tare as needed and keep refrigerated. This stores in the fridge for up to 6 months.
Add 30 mL of tare per 350 mL soup.
Ramen Lord Tokyo Style Noodle
This is a good, all-purpose noodle, usable in many different ramen applications. You can cut it with a standard 1.5 mm cutter, or thinner. It can be crinkly or straight. It works with most soups. It’s also relatively easy to make compared to other styles.
Ingredients
Tools
- Add kansui powder and salt to the water (and riboflavin if using), dissolve completely. If using both sodium carbonate and potassium carbonate, add them one at a time. Go slowly, stir constantly until clear. This will take a while, but eventually, the contents will dissolve. You can make the solution several days before to get a jumpstart, just hold the liquid in an airtight container.
- In a standing mixer with a paddle attachment, add your flour, wheat gluten, and egg white powder. Turn the mixer to “stir” and run for 30 seconds to aerate the mix.
- While running the mixer on stir, add two-thirds of your water mixture slowly, in an even stream. Let the mixer stir the flour and water mixture for 3 minutes.
- Add in the remaining water mixture with the mixer running, run for another minute, until small clumps begin to form.
- Turn off the mixer, and add the mixture to a sealable bag. Close, and let this rest for 1 hour at room temperature. Don’t skip this.
- Knead it, by using an electric pasta machine to sheet the dough, going through the largest setting, then the 2nd, then the 3rd. Take the dough and fold it, sheeting under the 2nd widest setting, then fold it again and sheet it under the widest setting. Repeat this until the sheet is quite smooth and not ragged.
- After kneading, put the dough back in the plastic bag, and rest at room temp for another 30 minutes.
- Pull out your dough. Portion into workable sizes, and roll out to desired thickness, using potato or cornstarch as you go to prevent sticking.
- Cut your noodles to your desired thickness. 1.5 mm by 1.5mm is standard for these.
- Bundle the noodles into 130 g portions and place them in a sealable bag. Put the bag in the fridge and allow it to rest for at least a day.
Credits to Ramen Lord. His book can be found here. Check it out!