Speaking of ramen…Naoto made homemade broth on Saturday and it was a step-up in flavor from the Furious Spoon version! He is going to try a bunch of different recipes until we find the perfect blend for us! We used this recipe which is chicken based and seemed easy enough for a “quick” broth. It took about four hours from beginning to end and we had enough for our two bowls, and a huge container to freeze for leftovers.
With the broth recipe, you first roast chicken wings and vegetables (to intensify their flavors.)
Next, you boil the roasted chicken and vegetables for hours along with shiitake mushrooms and aromatics.
By the end, the meat is falling off the bone and the broth is a deep brown. You’re never supposed to let it boil; it just barely simmers on low for hours. This keeps it from getting cloudy. (No one likes a cloudy broth!)
In the end, you strain the broth and you’re left with a giant bowl of spent chicken and vegetables.
Here’s the final product. We added chashu (using the Furious Spoon recipe,) a soft-boiled egg (that was a little overdone,) and scallions. I love the Hokkaido-style ramen at Misoya so Naoto made buttered corn and roasted potatoes to add to mine. It was a fun experiment for a Saturday! I kind of wish we’d started this earlier in the pandemic! There’s time to perfect Hasegawa Ramen before winter!