Tuesday, April 6, 2010

Ramen Study No. 1

Here are the results of stage one of building a good ramen broth - something that advances well beyond the chicken broth stage.  Guided by David Chang's Momofuku cookbook, I tried a few key elements.  I started with the cooking liquid created when rehydrating dried shitake mushrooms.  Second, I added some chunks of onion, and finally briefly infused the broth with katsuo-bushi, or dried bonito flakes.  The bonito really gives it more of a smoky quality than any kind of fishy taste.  At this stage, I had a very flavorful broth, but not a very colorful soup.  But I was hungry so I added noodles and ate it all.  Other elements, like konbu and pork, will have to wait for Study No. 2.

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