Ramen Umami for the CEO

[Bill Schultz]

CEO requested what became one of her favorite all time meals and since I still had plenty of my Ramen Broth in the freezer I jumped right to it
If you guys remember early last year I finally nailed my Umami flavor profile and Ramen if not and for my detail this is the link.

http://tvwbb.com/showthread.php?53969-A-Decade-Long-Pursuit-Realized-Ramen-Umami

Soft Boiled Eggs marinating in sugar soy and mirin and into the fridge, defrosting the Broth

Pork Loin trimmed up, silver skin removed and into a marinade of Teriyaki, Mirin and Japanese Red Chili Oil

Carrots Ginger Garlic and Onion into the broth along with 2TBSP Dashi Sauce, 2 TBSP Oyster Sauce, 1 TBSP Red Chili Oil, 1 TBSP Sesame Oil and one package of ****ake's. Will simmer all afternoon. Oh yea, one large carrot also.

Loin on the Genni and done

Ramen Noodles being done

Broth in, then Ramen, then soft boiled egg, Pork Loin , dressed with thin sliced Radish and Scallion along with Bean Sprouts.

The CEO was very happy, looks good for me

Time for something smokey

 

[Dave S]

Bill you are a master, I love your flavor profiles. The next time I visit my son in Oxford or my friend in Washington (Changewater) I would like to give you a call.
all thought I don't know when I will return to the great state of NJ. Another very very nice meal.

P.S. I built a house on the Muskineckton (sp?) river years ago. I loved fishing trout there

 

[Bill Schultz]

Bill you are a master, I love your flavor profiles. The next time I visit my son in Oxford or my friend in Washington (Changewater) I would like to give you a call.
all thought I don't know when I will return to the great state of NJ. Another very very nice meal.

P.S. I built a house on the Muskineckton (sp?) river years ago. I loved fishing trout there

Thanks for the compliment Dave, I hope you do make it up here soon. I have Fly Fished the Musky a hundred times, especially love it where it meets the Delaware. Big Fish in there!

 

[Gary H. NJ]

Bill!!! That is an amazing post. I was just reading how simple it is to make your own ramen noodles.. If course now I have to buy a pasta maker.

 

[Jerome D.]

An extraordinary looking bowl of ramen, Bill. Must have been amazing with those perfectly cooked soft boiled eggs (Jacques Pépin technique, I bet).

 

[russ olin]

Bill, great post. I would give that a try.

 

[Steve R]

This looks incredible. I'm fortunate enough to have an authentic ramen shop in the area (ramen tatsu-ya), and I can attest, it's heaveny.

Awhile back I made the momofuku broth with some braised chashu/pork belly, and some amazing ajitsuke egg. Looks like the eggs are a very similar recipe.

Wow, now I'm going to need to do some ramen on a slow weekend.

 

[Rich Dahl]

You never cease to amaze me Bill! Always look forward to your posts. Those complex cooks that you make look so easy.

 

[Cliff Bartlett]

Gorgeous, delicious looking meal Bill. You truly are the master. Love those eggs in there.

 

[James Lake]

Yet another masterful cook my friend...nicely done!

 

[Barb D]

Bill, another fantastic cook you always make it look so easy. I'm sure the CEO was very happy.

 

[Jason Noble]

Very neat. That broth looks killer.

 

[Tim McCann]

Looks great Bill! When is comes to eets, your not messing around.