As I was saying in my previous post, I went ahead and made another bowl of ramen. This time I also made the noodles from scratch.
90% white french flour, 10% heirloom rye flour, both from Anson Mills. To give the noodles their toothsome texture, i used Edible alkaline I found at T&T supermarket.
Recipe for noodles
720 gr white bread flour
I used French Mediterranean White Bread Flour Anson Mills
80 gr rye flour
I used Abruzzi Heirloom Rye Flour
400 gr water (40% of the flour)
3 gr alkaline powder
3 gr salt
Mix the salt and alkaline powder in the water. Add the water to the flour and knead for at 10 mins, rest for an hour to overnight wrapped in plastic. then roll out. I have to say I love Anson Mills products. the flavour of the noodles was great.
The bowl of Ramen included: Ajitsuke tamago, bamboo shoot, shishito pepper, fish cake. two types of chashu, rolled pork belly and pork shoulder (cooked 8 hours at 80ºC with Joule) spring onions and nori.
The soup was a chicken and pork base with a spicy miso tare (Red Miso, White Miso, Dandelion Miso (South River Miso) sesame paste, Doubanjiang, soy, mirin, sake, garlic and sesame oil)
To conclude, I was very happy with this test, the soup was very flavorful, but really the kicker was the homemade noodles. they had a great texture, I made them the day before and they didn't stick to each other, which was great. I had three guest and they all love them. I don't think I need to mention how good the Joule cooked chashu was. #cookwithjoule.
Next time Tsukemen...
oh! and I changed the bowls. It was a gift from one of my guest.
