YOOXICMAN's Homemade Shio Ramen

Cooking tips 💡

• Do not overcook kombu or boil it at high temperatures, as this can cause bitterness and release excessive glutamate; always remove it just before boiling begins.
• Avoid high heat when extracting meat broth, as it will cloud the liquid; maintain a gentle, bubbling state where only small bubbles rise.
• Only by passing the broth through the minced chicken breast 'saho tang' process can you achieve the pure, transparent, and clean visual quality characteristic of authentic shio ramen.
• Freshly cooked chashu is fragile and prone to crumbling, so always chill it thoroughly in the refrigerator until the meat and fat are firm before slicing to ensure neat, attractive pieces.

Recommended for 🙋

• ⭐Home cooks seeking to recreate authentic, restaurant-quality Japanese ramen with dedication and precision.
• ⭐Those who prefer a rich, savory yet non-spicy and clean umami flavor in their broths.
• ⭐Individuals who enjoy investing time and effort into crafting high-quality dishes and savoring the satisfaction of a perfect culinary achievement.