Welcome to the first real ramen experiment of the fall, Tonkotsu Experiment 006! Why 006? Because it sounds cooler. And because it’s the sixth Tonkotsu I’ve attempted. After multiple failures throughout last year, this one ended up being a surprising success, given that I made it in just under an hour and a half.
After getting back from NY, I have been inspired by the different bowls of ramen I had. I’ve decided to try cutting and cooking the chashu in new ways, and really experimenting with those meat toppings. It’s time to branch out from the generic Tokyo Shoyu I was after for so long. It’s time to truly experiment.
I’m also trying a new format this time around, with The Ramen Stand’s first short video of the cook itself. I include all the ingredients and pertinent information in the video, so it should be a nice jumping off point for anyone who wants to try this experiment on their own. For easy access, here is a full transcription of the ingredients included in the video:
Ingredients
- 96 oz Chicken Stock
- 1 1/2 lbs Pork Belly
- 3 Pork Hocks
- 2 Bulbs Garlic
- 2 Tsp Ginger
- 1 Tsp Hon Dashi
- 4 Eggs
- 3/4 c Rice Vinegar
- 1/4 c Mirin
- 1/4 c Sake
- 1 3/4 c Shoyu
- 16 oz Noodles (I used packaged “Wife Noodles”)
- Shaved Daikon
- Pea Sprouts
The whole thing turned out pretty good – the chashu was way too tough and chewy, but that was to be expected given the time I had to prepare. I can’t wait to try more variations on this experiment, it went really well! Next time, I’ll be focusing a LOT more on the chashu.
The finished bowl
In the meantime, I should probably get back to finishing up Until Dawn – I left my Twitch viewers dangling with part 2! Work and ramen, ramen and work, kids, games, toys… there are not enough hours in the day.
