If you’ve ever made any kind of ramen from scratch, you probably know it’s an all-day kinda project. I wanted to see if I could cut this down to something more reasonable for making at home without sacrificing the flavor and texture of a good tsukemen broth.
I think I’ve cracked the code. I started off by borrowing a technique from my quick curry which is to grate all the aromatics (onion, ginger, garlic, and carrot). This releases most of the water from the veggies while creating more surface area. Adding a pinch of baking soda raises the pH and further speeds up Maillard browning. I also add ground pork to this mixture and brown the heck out of it (this takes about 8 minutes).
Then, chicken stock and gelatin go in and get cooked for 10 minutes to extract the flavor from the browned pork and aromatics. The gelatin creates the texture of dissolved collagen in a bone broth simmered for hours.
This gets strained and then emulsified with Saikyo miso, shiitake powder, and katsuobushi powder.
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If you’ve ever made any kind of ramen from scratch, you probably know it’s an all-day kinda project. I wanted to see if I could cut this down to something more reasonable for making at home without sacrificing the flavor and texture of a good tsukemen broth.
I think I’ve cracked the code. I started off by borrowing a technique from my quick curry which is to grate all the aromatics (onion, ginger, garlic, and carrot). This releases most of the water from the veggies while creating more surface area. Adding a pinch of baking soda raises the pH and further speeds up Maillard browning. I also add ground pork to this mixture and brown the heck out of it (this takes about 8 minutes).
Then, chicken stock and gelatin go in and get cooked for 10 minutes to extract the flavor from the browned pork and aromatics. The gelatin creates the texture of dissolved collagen in a bone broth simmered for hours.
This gets strained and then emulsified with Saikyo miso, shiitake powder, and katsuobushi powder.
The resulting tsukemen broth is kinda ridiculous and this method should work for almost any style of ramen. If you want a full recipe, I’ve [posted one here](https://norecipes.com/tsukemen-dipping-ramen/) and you can check out a [video of the process](https://youtu.be/FHfijubytUo).
Looks so nice!
Just wondering if you could have done it even faster via pressure cooker. 🤔