Tokyo Modern Ramen Fr Tim Anderson ─ Food Busker

This is a Tokyo Modern Ramen fr chef Tim Anderson.

Here are the details for the ramen. He calls it Tokyo Modern Ramen because it's a kind of hybrid of various Tokyo styles.

The broth itself is a shōyu tori paitan. Shōyu is soy sauce, tori is chicken, and paitan is white/cloudy broth. So it's a cloudy chicken broth with soy sauce.

The broth is made from chicken backs, chicken feet, chicken skin, onions, ginger, garlic, bay leaves and white pepper. It is boiled for about six hours.

The tare (seasoning) is made from soy sauce, sake, shiitake mushrooms, kombu seaweed, katsuobushi and a little bit of tomato puree. We poach our chicken thighs in the tare so it becomes more chickeny over time.

The bowl itself uses medium-thick, slightly wavy noodles manufactured in Shikoku. Remember that ramen is not ramen unless the noodles are wheat noodles with alkaline salts – a solution called kansui, which affects the gluten in the wheat.

The bowl is built as follows:

Tare
Broth
Noodles
Tare-poached chicken thigh
Bean sprouts (blanched)
Nori oil (oil blitzed up with nori flakes)
Fried shallots
Shiitake mushrooms
Pickled bamboo shoots
Spring onions
Katsuobushi powder (dried, smoked, fermented tuna)

The egg (ajitsuke tamago, or ajitama for short) is not included, which is fairly standard practice in Japan. But many people add one. Our marinade is about half lapsang souchong tea, and the rest is soy sauce, mirin, and rice vinegar. The eggs themselves are small eggs that we boil for 6 minutes 30 seconds, but I think the ones in the video were large eggs that we boil for 8 minutes.

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