Thursday, June 02, 2011

My Ramen Broth

Pork Neck Bones 3.6 lbs
Pork Sparerib Brisket Strips 3.75 lbs
1 trotter
Chicken drumsticks 1.7 lbs

Roasted the drumsticks and whatever neck & spareribs that would fit (about 6 pieces) for 40 min at 425
blanched the rest of the pork products in boiling/hot water for about 7 minutes, in batches
put all of it in the big tamale pot with 44 oz of water - 5.5 times of our 8 cup measuring cup

added a thumb size piece of ginger, chopped, around hour 3, could have added it earlier. Note: this ginger had a rather large diameter

around hour 4: added
1 small onion quartered
1 leak chopped
1 whole head of garlic, separated the pieces chopped then in half, some skins went in as well, too lazy to peel it

all, besides it will get strained and
1 piece of wakame seaweed, recipes call for kombu but this is what we have


bonito

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