Login

u/m0nark_

Image 1 — [Homemade, Vegan] Shoyu tare ramen with soy glazed bok choy, ajinegi, kombu tsukudani and pan seared shiitake mushrooms.
Image 2 — [Homemade, Vegan] Shoyu tare ramen with soy glazed bok choy, ajinegi, kombu tsukudani and pan seared shiitake mushrooms.
▲ 27 r/ramen

[Homemade, Vegan] Shoyu tare ramen with soy glazed bok choy, ajinegi, kombu tsukudani and pan seared shiitake mushrooms.

I know I filled the first bowl to the brim and some of it fell out too 😭

Made the tare using japanese soy sauce, mirin, soju (sake wasn’t available here), dashi, a little bit sugar, ginger and garlic.

Made dashi using kombu and shiitake mushrooms extracting the flavours at 60 degrees C for kombu (25 mins) and 73 degrees C for shiitake mushrooms (10 mins)

A veggie broth using carrot, raddish, spring onion, button mushrooms, garlic, onion, celery and cabbage, temp set at 88-92 degrees, no hard boiling for a clearer stock.

Clarified the stock using freeze-thaw method and muslin cloth.

A perfect and soothing bowl for me. I hope I don’t offend any japanese people. I’m really sorry if i did, this was my first attempt.

u/m0nark_ — 22 hours ago
▲ 37 r/indiafood

[Homemade] I brought japan to my home. Shoyu-tare ramen with bok choy, shiitake, ajinegi and kombu tsukudani

u/m0nark_ — 22 hours ago