Hokay. So I have to admit that I've been a bit noodle-obsessed these days! Bitha and I have been having a lot of fun familiarizing ourselves with our local Asian grocery, Pacific Rim. Until today, I've mostly been experimenting with various random ingredients for my noodle bowls. But this moment finds me on a mission... I want to understand all of the nuances that go into making a good bowl of ramen! So I've been reading every cookbook, listening to every podcast, and watching every Youtube video I can get my hands on. Now, it seems that every ramen chef has their own secret recipe, but I can see a common structure emerging. Broth + base + toppings = yummo! I've been making homemade chicken bone broth for the past several months. So my plan is to start with what I've already got on hand, perhaps adding a bit of ginger and kombu to complete the flavor profile. I'll share my Shoyu base experiences tomorrow, but tonight I got started on marinating hard boiled eggs so they can sit overnight for extra noms factor! Look forward to another post in the morning!
The process is super simple: put 4-6 eggs in the bottom of a pot and cover with cold water. Bring to a boil. Cover with a lid, remove from heat, and let sit for 12 minutes. Then run cold water over the eggs to cool off enough to peel. Combine 2 cups cold water, 1 cup Japanese soy sauce, 3/4 cup sugar (I only had coconut sugar on hand), a cinnamon stick, chopped ginger, star anise, and peppercorns. Put peeled eggs back into (empty) pot and pour marinade over the top. Bring pot *just* to a boil and then remove from heat. Let sit until ready to serve... overnight is best!
No comments:
Post a Comment