Duck Spicy Miso Tonkotsu Ramen



Intro:


For this Ramen I wanted to create something that was spicy, rich and packed full of umami. As for the base of this ramen I went with a classic creamy tonkotsu style ramen paired with a miso tare. The spicy element comes from the chilli oil with the toppings being a mince made up of duck and chicken. The inspiration for the mince topping came from a tskune which is a type of yakitori. As for the noodles I went with a 35% alkali ramen noodle which was nice and chewy and suits a tonkotsu style of ramen. Overall the bowl ended up being delicious with all the components working in harmony with nothing overpowering each other. Ramen takes at least 2 days to prepare so I will break this recipe into day 1 and 2 to make things easier. With all that said let's make ramen!


Overall Cook/Rest Time 2 days / Prep time 3 hours


To serve 4-5

Ingredients:


Tonkotsu Broth:


2kg pork bones

200g pork rind

1/2 leek

1 garlic bulb

30g ginger

water


Alkali Noodles:


500g strong breadflour

175ml cold water

3ml lye water (kansui)

4g salt

cornflour for dusting


Miso Tare:


100g red miso

100g white miso

50ml sake

30ml mirin

2 tbsp sesame seeds

8g sugar

5g salt


Chilli Aroma Oil:


3 tbsp korean chilli powder

1 spring onion

1/2 tsp sichuan peppercorns

10g ginger

1 tsp rice vinegar

100ml cooking oil


Duck Chicken Mince:


2 duck breasts

3-4 chicken thighs

2 tbsp light soy

1 tbsp dark soy

1 tbsp mirin

1 1/2 tbsp cornflour

1 tbsp sesame oil

1 egg

salt

pepper


Soy Egg Yolk and other Toppings:


4-5 egg yolks

50ml mirin

50ml light soy

bunch of spring onions


Method


Day 1


Alkali Noodles:



  1. Let's begin with making up the dough for the ramen noodles, these noodles are a 35% hydration noodle which means that there is 35% of liquid to flour. 35% is quite a dry and difficult noodle to prepare, however, you can adjust the ratio to 40% if you prefer to make the process much easier. Start by adding 3mls of lye water and 4g of salt to 175ml of ice cold water, then whisk until the salt dissolves, this is called the Kansui. Allow to rest for 5 minutes then we want to slowly add to 500g of strong bread flour whilst constantly mixing vigourosly with chopsticks or a spoon. When all of the Kansui has been added begin to mix the dry dough by hand to break up any clumps of dough. We are looking for a crumble like consistency that will easily break apart when you bring it together. This also ensures that all of the dough is well hydrated. When ready add the dry dough to a ziplock bag and seal. Allow the dough to rest for 30 - 60 minutes.



2. After the dry dough has had time to rest we now want to begin to kneed the dough together to form a flat sheet of dough. The best way and traditional way to do this is to cover the ziplock with a towel and literally step on the dough to bring it together. Kneed the dough in this way or with your hands for 10 minutes. When ready we want to shape the dough in the bag to form a flat rectangular sheet. Keep in the ziplock bag and allow the dough to rest for a further 30 - 45 minutes.



3. At this point the dough is now ready to roll and cut, my current go to method is using an atlas pasta machine, however, you can also roll out using a rolling pin if this isn't an option. Remove the rectangular piece of dough from the ziplock bag then cut into 4 equal sized strips. Begin to roll out the strips briefly so that they will fit through the widest setting on your pasta machine.



4. To roll out the sheets of dough place through the widest setting first (no 0 on the atlas). After the 1st feed through we want to what's known as "laminating" the dough by folding in half lengthways. Feed through the largest setting again then repeat this twice. Laminating the dough will enable a much bouncier, chewy noodle when cooked that is perfect for tonkotsu. When laminated, begin working through the settings until a long 1.5mm (no 5 on atlas) sheet of dough. Before cutting the dough into noodles at this point we want to dust each side of the dough with cornflour to prevent it sticking together.



5. To cut the dough, run the sheet through the cutting setting then when fully run through gather the noodles together and place onto a tray dusted lightly with cornflour. Repeat the rolling process for each of the 4 pieces of dough then these noodles need to be stored overnight in the refrigerator to rest. They need to rest overnight due to the alkaline in them.



Miso Tare: