Forum - View topicREVIEW: Kawaii Cafe Ramen Cookbook Review
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FishLion
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I love making ramen! Definitely a very lazy variation and not always done authentically, but I do it all the time. Since y'all have activated one of my special interests I am gonna talk about my process in case people want to take shortcuts and suggest a few substitutions!
I use 2 parts dashi and one part bone broth as the base before seasoning. My lazy way of making bone broth is an instant pot. For Bone Broth, Prepare bones/picked carcass, pressure cook on High for 60, if you have a max setting on the instant pot or a stovetop pressure cook that reaches 15psi then do 50 minutes. The 15psi options work way better because that is when the gelatin is extracted from the bones. For Dashi I follow Naomi Chen's Recipe: https://www.justonecookbook.com/how-to-make-dashi-jiru/ the kelp dashi is great for if someone is vegetarian. So I make 16 cups dashi, 8 cups bone broth, mix the two broths together and freeze them in separate containers so that I can thaw a dinner's worth at a time, 1.5-2 cups of soup per person. This system lets me mix it up with different varieties of meat broth and the ingredients to make dashi are fairly cheap at the local market. Then I buy rice udon noodles that are refrigerated or frozen, as making noodles is a serious job but using fresh stuff is still way better than dry stuff. Everything else is a lot more open-ended, but using the pressure cooker to speed making the meat broth (and making it so you don't have to constantly check on it) and making big batches of broth to freeze turns it into a time friendly week night meal! Chashu is especially helpful here because then you only have to reheat it (Naomi Chen recipe suggests cooking it at least one day ahead of time, thin slicing it, and simmering it in the juice made from cooking until it is heated.) I also like to save the chashu fat and freeze it to stir fry veggies with it, it gives them a bit more flavor. I want to give one more shoutout to https://www.justonecookbook.com/ because they are awesome! They have lots of beginner friendly recipes, tons of pictures, they can automatically double or triple a recipe, they suggest vegetarian substitutions and even what to substitute if you can't find Japanese ingredients! Pretty much every issue this cookbook has is something she does better, although I am still tempted to try it for the recipes since I have my basics down now. |
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