Shoyu Tonkotsu Ramen.
I used this recipe as the template. I used the concepts from Ramen_Lord’s book of ramen to adjust the recipe and make it sort of my own.
Shoyu Tonkotsu Ramen.
I used this recipe as the template. I used the concepts from Ramen_Lord’s book of ramen to adjust the recipe and make it sort of my own.
I’m most curious about the different effects between your pho broth and the tonkatsu.
I get that pho is a much clearer broth. Which I’m guessing is gentle boil and shorter time…with the tonkatsu, your trying to get an emulsion with the fat. So more vigorous boil and much more collagen extraction for that mouth feel so a longer boil. I could see that being the difference for dislodging the coagulated blood from the bones.
Any case, just some lingering thoughts. Good deal. I hope you give noodles a go. Working with alkaline salts is cool.
I wouldnt call it a shorter time but definitely a gentle boil. I’ve made pho broth where I’ve kept the pho boiling for 24 hours before not for a specific reason. Just didn’t have time to deal with the broth and it was an easy way to keep the broth from going bad.
Not sure if I’ll ever try making the noodles by hand. I actually prefer pho over ramen and from making ramen it feels like pho is easier.
I think I just really like beef soup.