Our first ramen cooking day a couple of weeks ago at Ken’s house went pretty well. We spent most of the day boiling and skimming stock and invited a few friends over to try it. Since then we’ve tweaked the recipe and made it again in the kitchen at Tsuru Bishopsgate on Saturday for the Tsuru team as a true test. We went with a Tokyo-style shoyu base this time.
Trotters and Chuks
Trotters, chicken and vegetables were boiled and skimmed all day to create a rich, clear stock.
Stocky
The style of eggs was up for debate, but we settled for old school soft(ish) boiled with a gooey centre marinated in soy and some other goodies for a few hours. We couldn’t stop eating them…salty and rich with a ganache-like yolk.
Finished first attempt...not bad
The ultimate comfort food. So satisfying. Yuki-san, a sushi chef from Tsuru Bankside (who’s been with us for four years) approved. He’s from Tokyo, so slightly biased when it comes to shoyu base…
Oiishi Desu
It was a good job it was wholesome because after eating it, we headed over to the Waterpoet pub on Folgate Street with the Tsuru team and drank them out of vodka.
See the events page for details of our ramen events. £10 for a bowl of noodle soup and an Asahi.
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