I honestly liked this more than Tonkotsu! That's saying something since Tonkotsu is amazing in its own right 😋 Give it a try and let me know what y'all think!
🍜STEPS & TIMING🍜
» Day 1: 8:00AM ➙ Soak beef bones for 12 hours.
» Day 1: 8:00PM ➙ Drain bones and place in a clean stock pot.
» Day 1: 8:05PM ➙ Top bones off with water. Blanch bones for 15 minutes. It’ll take some time for the water to boil. Skim all the scum that rises.
» Day 1: 8:35PM ➙ Drain, rinse & clean bones. Clean pot.
» Day 1: 8:45PM ➙ Top bones off with water 1-2 inches above bones. Bring to a rolling boil. Cover with lid. Lower to a safe temperature setting (don’t want things to overflow when sleeping) & boil for 12-18 hours.
» Day 2: 8:00AM ➙ In the morning, add water & bring the broth back up to a ROLLING BOIL. Cover and lower temperature setting to one that maintains the rolling boil when covered. Every 1-2 hours, stir & add water as necessary. Every time you remove the lid, bring broth back to a rolling boil, cover with lid and lower temperature setting to one that maintains the rolling boil when covered.
*Traditionally, gyukotsu is light and clear broth as it’s kept at a light simmer. I used the rapid boil tonkotsu method because I wanted a richer, beefier broth. The rapid boil moves, agitates and breaks down the bones, which extracts the collagen. The collagen is converted to gelatin. The gelatin emulsifies the fat and liquid, which creates the SIGNATURE WHITE COLOR.
» Day 2: 8:15AM ➙ Boil eggs for 6 min 15 sec. Transfer to ice water to halt cooking. Peel. Marinate until ready to eat.
» Day 2: 1:00PM ➙ Prepare & add aromatics to the broth in the last hour of cooking. I don’t add them at the beginning because they can burn and darken the broth.
» Day 2: 1:05PM ➙ Prepare tare. Add sake & mirin. Heat on medium for 5 minutes to burn off the alcohol. Add rest of ingredients. Heat for another 5 minutes.
» Day 2: 1:20PM ➙ Prepare toppings. I used ribeye, asparagus, green onions, minced onions, soft-boiled eggs and nori.
» Day 2: 2:00PM ➙ Strain broth.
» Day 2: 2:10PM ➙ Boil water. Add tare and broth to a bowl. Cook noodles according to your brand’s instructions. Add noodles. Add toppings. ENJOY!!!
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🍜INGREDIENTS🍜
» Serving Size = 8 to 12 bowls (depending on your bowl size)
» Gyukotsu Broth Ingredients:
4 lb beef neck bones
3 lb beef marrow bones
stock pot
whole head of garlic (halved)
3 green onions
½ onion (peeled)
1 inch knob of ginger
» Ramen Egg (Ajitsuke Tamago) Ingredients:
6 eggs
½ cup soy sauce
½ cup mirin
½ cup sake
½ cup water
ice water
» Tare Ingredients:
¼ cup mirin
¼ cup sake
½ cup soy sauce
½ cup water
1 tsp dashi powder
1 tsp salt
1 tsp chicken powder
» Sun Noodles: sunnoodle.com/f...
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🍜LET'S CONNECT🍜
» IG: / healthcareduo
Негізгі бет GYUKOTSU (BEEF BONE) RAMEN Recipe + ASMR Eating Sounds
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