Culinary hour with Sparkie and Snake

If anyone wants a real deal ramen recipe here's a relatively simple one: Start by boiling some bones and skins (I used chicken, but you can do whatever animal you want, beef, pork, lamb), I used chcien legs, skins and necks in even parts each, boil for at least 4 hours(8 is recommended), but if you have a pressure cooker that will recide your time. Then start making your noodles. First bake some baking soda in your oven at 150°C for 1 hour to get the pH high enough for noodles. Then mix 100ml of water with enough baking soda to saturate the water completely, then add that to a bowl with 2 cups of bread flour and a teaspoon of salt, mix that, kneed it and roll it out into a roughly 2mm sheet, then generously dust it with corn starch or rice flour, gently roll it up and cut your noodles with a very sharp knife. Then you can make your flavored oil, you can add whatever you want to it, Ii used some fat my mom fired patties in and fired tomatoes, chilies and a bit of ginger in it to release some flavor, then let it rest with everything in it for 2 to 3 hours or until you're done with everything. Next up is the tare sauce that gives the most amount of flavor to the dish, fry up some garlic, ginger and onions with a tiny bit of sesame oil till browned, then add soy sauce, mirin and a bit of sake if you have any, I didn't so I just used white wine my dad makes, let that simmer for a bit and strain. Get a skin in chicken thigh marinate it in some soy sauce and black pepper and cook it in a pan with some oil to get it crispy, cut it up into pieces for the bowl of ramen, soft boil an egg, cook your noodles, mix your tare with the broth, garnish with the egg and the meat and whatever else you like. And your ramen is done. God damn that's a hell of a paragraph lmao.

Regarding Ramen: Adding fish sauce, oyster sauce, or crab paste to the tare kicks up the umami factor. If you have time for marinating, adding dried mushrooms also adds another flavor profile. Hahah also, Miso paste. Can't believe I left that one out. Miso <3

I would add them, but i really don't have acess to those, i would like to add some shiitake mushrooms to my tare for a bit of an umami punch in the future.

I am sad for you :( I get a lot of my hard to find stuff on Amazon but, I also live where just about anything is easily accessible with the cultural diversity here.

Thanks, it's just a 5 minute boiled egg then dunked into an ice bath. I'm hoping to be able to get some fancy ingredients in the future, maybe Amazon but where I live it would take ages to get to me.

@bruschettebites I was doing different boil methods but since we bought an Insta-pot, I've been steaming them instead. It eliminates many of the problems I had with the boil methods and also it makes the shells easier to peel. Sorry to keep going on with it. I am a hardcore Ramenhead.

Oh no problem, I love to nerd out on food, I use really fresh eggs from our chickens, I think the egg on this one is just a couple hours old, so it's super hard to peel and that might make it easier.

@bruschettebites @verucassault Thank you both for keeping the thread alive. I have been surviving on same food last week so I didn't post many recipes, but I plan to post something soon