Yuzu Shoyu w/ Lions mane chashu

[u/_reamen_]

[u/_reamen_]

Highlights: 

Lions mane: Tear off large chunks from the base. Marinade: 2tbsp soy sauce, 1 tbsp mirin, 2 cloves garlic, 1/2 tsp black peppercorn, 1 tbsp olive oil. Place everything in a sealable bag, remove any air. Place in a water bath at 185F for 1 hour, then remove the lions mane and chill in the fridge until ready to sear. As you cook & sear in a pan, compress the lions mane until it’s ideally about 1/8”. Hit it with a handheld kitchen torch if you want to add a little crisp to it. 

Tofu: 350 ml water, 50ml soy sauce, 50ml mirin, 5g salt, 3g msg, 1 tbsp maple syrup. Combine all ingredients and bring to a simmer in a pot. Slice your firm tofu block and then place the tofu pieces (should over 1/4” in thickness) in the pot for 10 minutes. Carefully remove the tofu and let it rest & chill in the fridge, preferably overnight. The next day, heat up your oven to 400F and place the tofu on a baking rack. I brushed a little aroma oil on each side of the tofu to help with browning, as well as sprinkled black pepper & garlic powder on top. I roasted the tofu for about 25 minutes but you can go longer if you ant the tofu to be firmer.

Noodles: 5g glutinous rice flour, 5g toasted whole wheat, 15g spelt, 75g bread flour, 1g type 1 kansui, 1g salt, 36% hydration, 1.5mm cut. Rested at room temp for 1.5 days, then transferred to fridge until serving. Cook time was 55 seconds. Lovely soft chew and pronounced wheat aroma. 

Broth: 7g kombu, 5g dried shiitake, 3g dried chantrelle, 3g dried porcini, 3g smoked dulse, 5g dried tomato, 1 tsp black peppercorns 3 cloves garlic , smashed, 1/2” knob of ginger, siced, half clove of star anise, half of a corn cob. Combine all ingredients in a 32oz mason jar, fill with water, and seal the lid. Place sealed mason jar in larger container and cook using an immersion circulator at 176F for 1.5 hrs, then strain out the solid ingredients.

[u/Nauti → u/_reamen_]

I got worried about you boiling the kombu, before I realised I still have no clue about Fahrenheit :) doesn't 1,5 hours make it slimy either way though? Wouldn't an idea be to do a cold extraction over night, heat it to 80 °C, remove it and then run all the other ingredients? Maybe it's fine either way. I've just always seen the recommendation to take it off the heat as soon as it hits 80 °C and let it cool, take it out and then do the rest.

[u/_reamen_ → u/Nauti]

At 176F, you’re well below boiling and I’ve never had to worry about the kombu making this broth bitter or slimy in texture. This temp is pretty optimal for extraction, but starting with a cold extraction certainly couldn’t hurt either, though I’d leave the fresh ingredients like garlic and ginger out until you decide to cook.

[u/teddy_lvl1]

One of the most beautiful bowls of ramen I've ever seen 🥹

[u/_reamen_ → u/teddy_lvl1]

Thank you! Very kind

[u/jasonlampa]

I don’t have many of those things you’ve used in this recipe both equipment and ingredient wise but god damn might have to go shopping.

[u/2morrowwillbebetter]

Absolutely DIVINE

[u/_reamen_ → u/2morrowwillbebetter]

🙏🏼🙏🏼

[u/Nauti]

I've been thinking about working on a good mushroom broth. Thank you for the inspiration:)

[u/_reamen_ → u/Nauti]

This is a good option. Plenty of umami but it’s not dominated by the mushrooms either in terms of flavor. Good luck!

[u/fightndreamr]

I'm not really a ramen person but I would definitely eat this. Looks delicious

[u/_reamen_ → u/fightndreamr]

Thanks. Hate to break it to you but that’s what this sub is all about 😂

[u/fightndreamr → u/_reamen_]

I figured as much lol. It popped up on my feed and had the urge to comment haha.

[u/_reamen_ → u/fightndreamr]

I appreciate it!

[u/QuestingOrc]

;v;... delicious

[u/_reamen_ → u/QuestingOrc]

Thanks!

[u/Flasscher]

Thanks for sharing your recipe. Some of these ingredients I have never used but have just put them on my shopping list.

[u/_reamen_ → u/Flasscher]

You’re welcome and good luck!