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Ippudo Shiromaru classic copycat recipe!!
Generally we use pork head bones when making creamy tonkotsu broth like Ippudo.
A lot of scum comes out of the pork head, so removing it completely over time is a good way to make delicious ramen.
This time we made 30% noodles, but it is difficult to make with a general pasta machine. So try with about 35% water.
Soup Ratio:
50ml Tare
10ml Lard
250ml - Tonkotsu Soup ＋50ml-Soy milk
Noodles:
Boil 130g of noodles for 30 seconds
【Ingredients】
Broth:
2 pork heads
onions,garlic
Noodles:
baking flour 300g
water 100g
salt 4g
baking soda 4g
Tare:
konbu(seaweed) 20g
bonito(katsuobushi) 15g
siitake mushroom 10g
light colored soy sauce( usukuchi shoyu)300ml
salt 20g
sugar 6g
Chashu:
pork belly
soy sauce 500ml
water 120ml
sake 120ml
sugar 60g
garlic,ginger,green onions