Duck Dashi & Steak Ramen

Duck Dashi & Steak Ramen

Duck broth is luxurious, but a tricky liquid to perfect. Duck has a gamey flavor that can overpower everything in your ramen. The trick is to mask these flavors to uncover the subtle yet rich duck flavors that are every so tasty. One of the best dishes that has mastered masking the gamey duck flavors is Chinese Roasted Duck with its use of five spice powder, which is why I decided to use some roasted duck bones that were lying around.

Porcini and Parmesan Dashi

Porcini and Parmesan Dashi

Porcini and Parmesan is not the first thing that comes to mind when you think of dashi, or Asian cuisine for that matter. When I pulled out a block of parm, my mom was perplexed and asked if I was even still making ramen. Dashi is a very pure stock: Water, Kombu, and Katsuobushi. Some add dried shiitake mushroom, but the dashi purists will not take it further than that. However with the creation of ramen, we need to think outside of the box and experiment. We gotta do it for science! 

[Recipe] Basic Shoyu (Soy Sauce) Ramen Recipe

[Recipe] Basic Shoyu (Soy Sauce) Ramen Recipe

Ramen is on my mind 24/7 and sometimes I forget to stop and smell the roses. My mind has running at a 100 miles per hour trying to make complex and unique ramen, but sometimes the best bowl of ramen is one that is recognizable with simple and straight forward flavors. That is why this weekend I took a step back and made a Tokyo's signature bowl of Shoyu Ramen.

[Ramen Thoughts]Miso Monday research

[Ramen Thoughts]Miso Monday research

The thing I love most about making ramen is that there are no limits. I have already spent 5+ years making ramen and I have only scratched the surface. I had pretty good success with my last Miso Ramen so this past weekend I decided to try a few ideas to amp up my miso tare. Miso ramen is a very robust ramen that has very strong flavors so it can be fortified by a lot of ingredients without losing its flavor... or so I thought.