GET TO KNOW YOUR BOWL
THE FIVE ELEMENTS OF RAMEN
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Each type of ramen has its own tare. Tare is a concentrated liquid used to season the bowl of ramen at its base. Its purpose is to disperse its flavours subtly through out the bowl. 3 main types of tares are Shoyu: made from soy sauce, Shio: Made from vegetables and salt and finally a miso tare: which mostly consists of a medley of miso's and sake.
Chicken Paitan Broth
Paitan literally translates to "white soup". The broth for us is the medium in which the noodles and all other components come together. Made only with corn-fed chickens and locally sourced vegetables, the broth requires high-quality ingredients to give that great taste.
The chickens we source are corn-fed and lead a healthier life, which directly affect the quality and taste of meat they provide. Though significantly costlier than the commercial variety, these chickens are much tastier which contributes to the end flavour of the broth. The vegetables, chicken, and aromatics are slow-cooked over a few hours to form a complex and layered flavour. The end result is a delicious and viscous broth.
Miso Mushroom Vegan Broth
This broth is made with a blend of freshly roasted mushrooms, dry mushrooms, vegetables, and aromatics. The roasting of the mushrooms and vegetables adds a completely new layer of flavour and colour, making a perfect base broth, that is seasoned with miso to complete it.
By using only local produce we ensure maximum freshness of all the ingredients since they are the stars of this broth. The mushrooms offer earthy taste notes while making it perfectly viscous and the vegetables give a natural sweetness to it. Together these two flavour profiles create a balanced broth that tastes great alone and with toppings.
Original Ramen Noodles
A bowl of Ramen is built around the noodles, with all other elements complimenting this one component. Ramen noodles are unlike any other noodle in the world in the way that they are made. Instead of egg, which is used to provide the protein in most other noodles, Ramen noodles use Kansui (alkalised water) and wheat flour. Kansui is what gives these noodles their distinctive texture and bite.
What also makes these noodles different is the process of lamination that they undergo. Instead of kneading the dough by hand, it is folded into itself and put through the roller a number of times.
Our recipe was created after a lot of trial and error. Working with different locally produced flours and with different salts to make the Kansui, we finally came up with a recipe that is just right. These noodles are a reflection of what we think the perfect texture, bite and flavour of a ramen noodle should be.
Cha shu ( Chicken/pork)
A very classic and traditional topping, the cha shu or (char siu) makes an appearance in almost every ramen bowl in the world.
Our house special, the pork cha shu is made using pork belly that is slowly braised in the time-tested shoyu based braising liquid. This then rests in the liquid for 24 hours until so that all the flavours seep in to the very center of the meat. Once ready, it is sliced up and sent to you, ready to be seared and added to your bowl. With the melt-in-your-mouth goodness of slow-cooked pork belly, enhanced by the flavours of soy sauce, sake and mirin, the pork cha shu is guaranteed to make your taste buds explode, making it one of our favourite toppings.
Spicy Ground Pork Goma
A flavor bomb packed with lots of chilli, garlic, crispy peanuts and fresh spring onions the pork Goma or spicy ground pork is another favorite topping for ramen heads across the world. This topping adds layers of new of flavors and textures to the dish. Though originally taken from Dan Dan Noodles, Goma now has cemented its place in the ramen world.
Ajitama which is short for Ajitsuke (seasoned) Tamago (Egg) is probably the most iconic ramen topping. We use free-range eggs marinated for 24 hours in the classic shoyu-based bath. This packs the eggs with unbelievable flavour. We like the eggs to have a soft runny yolk, which upon slicing oozes out. The idea behind leaving the yolk runny is that it needs to be mixed with the broth to more viscous.
These green bits are added for two purposes to add texture and contrast in the dish. Since spring onions are the only raw component in the dish, they not only add that boost of freshness but also add a new crunchy texture to it. This crispy texture is key as it opposes the soft textures present in the bowl.
One key component that is often missed out when talking about ramen, is the aroma oil. Its addition not only fortifies the aroma of the broth but also adds to its flavor. Every ramen-ya we visited had its own aroma oils. We chose coriander for our bowls because it adds a hint of freshness and also counterbalances the richness of the broth.
A good chilli oil is one of the key components for a complete bowl of ramen. Every serious ramen shop has its own trusted method of making it. As it's not only added to increase the spice level but also to add a new dimension of flavor, we make our chilli oil with crispy onions, garlic and a blend of fresh and dry chillies.
We fry onions and garlic till crispy and pour the hot oil over the chillies to remove their raw edge. This method ensures that maximum flavor and aroma is extracted. The oil is lightly seasoned with soy sauce and aged for 7 days to obtain the perfect balance.