It is a late post but who cares! Today, I made homemade Miso Chashu Ramen for daddy and mummy. Jiejie’s working at Nene Chicken again and it’s the three of us for dinner so yep, whipped up a meal for them. It wasn’t easy. Cooking homemade broth to homemade chashu to homemade noodles. Yes, HOMEMADE NOODLES with my new Joyoung Noodle Maker. Well, I was happy that I defeated 70% of China’s users because I succeeded in my first try but failed at my second try. Maybe because I added wholewheat and bread flour and caused it to screw up. The noodles were so brittle! Not enough water I guess! Fortunately, we still have the first batch of noodles which tasted awesome!
Well, this wasn’t the first time I have made homemade Chashu but tried it out with a new recipe. I added more sake and mirin than the previous time and did not add that much water. Yes, it got more flavorful than before! The recipe can be obtained from Serious Eats! Their guide to Ramen is really detailed!
Following up, my homemade miso broth. My first time cooking miso because I always thought my parents didn’t like miso because Ajisan simply just make them too salty for their liking. However, fortunately, they actually like them and we finished all the soup! Yumyum. Well of course, it’s because Mum helped me to prepare a pork broth. That’s the key you know!
Now, Onsen Egg or soft-boiled egg or whatever you call it. The egg isn’t marinated like outside because Mum didn’t want to so we just boil it in water for 5 minutes and 15 seconds and tadaaaaaa, magic
Toppings were simple, some wood-ear mushroom aka my favorite, some beansprout, seaweed oh oh oh and my homemade garlic-sesame oil! Try it out someday! Just fry some garlic, obtain the garlic oil, mixed it with equal amount of sesame oil and add togarashi powder, chilli powder as well as sesame seeds! That aroma… Ahhhhhh
I’m so gonna explore other toppings soon. Hehehehe 🙂
As usual, this post is written for myself and if you want to read, go ahead! 🙂