Link of the Day [12.19.11]
A day later and my ramen tasted better. I don't know if it was because it had a chance to sit overnight or if it was because it wasn't straight out hot from the stove, but it tasted better. More balance to the broth even though it still tasted of mostly of seaweed. Anyhow, I went and looked up some recipes for ramen broth and found an interesting one that was meat based. This is a most interesting concept. I don't have to stick to dashi as the main source of my broth. Perhaps, a mixture? A little bit of dashi, then a little bit of beef stock. Maybe, that is the way to the true ramen broth. I guess I'm gonna have to think about my ramen some more.http://www.mendoukusai.com/2009/06/adventures-in-cooking-tonkotsu-ramen.html
