January 18th, 2018



I spent nearly fourteen hours on ramen broth, yesterday. *laughs* I should have taken a picture or three, but it's a slow process.

Momofuku Noodle Bar has a cookbook out that details it's exacting process for making ramen broth, and I follow all the bits but the bacon and I use bonito shavings instead of bacon. I also probably skim a little more fat off the broth than they do, but it's all to the good, and I don't put any salt in it so that when we eat it with our noodles, we add it then.
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