food Ramen a la D3

[D3monic]

Making all the bases for ramen tonight. 
 
Chasu and egg marinade. 
 
soy, water, mirin, sugar, sake,  ginger, garlic, scallions, shallots, jalapeno, dried hot rod serrano x maui purple, dash of liquid smoke. 
 
 

 
heated to boil in dutch oven, added pork tenderloin... oh wait, there's two. wtf. Ok
 

 
threw into 250 degree oven with lid cracked open. Will cook for 3 hours flipping periodically
 
Decided to throw the smaller of the two loins into the broth. Will do chasu two ways. The traditional cooked in broth and other braised in oven. 
 
Broth is 3 quarts  sodium free chicken broth, garlic, lots of ginger, scallions, shallots, white onion, carrots, celery, white pepper, dried pods, 
 

 
an hour in, too bad loin wasn't fattier. Wouldn't mind a little oil in the mouthfeel of the broth. 
 

 
almost two more hours to go on everything. then will make the eggs and marinade in the left over juices from the braised chasu. 
 
 

 

[The Hot Pepper]

Totally awesome!

 

[D3monic]

before I added the loin to the marinade I removed 2 cups worth to reserve for the ramen tare. 

 

[Hybrid Mode 01]

     Man, that's gonna be dope with some homemade noodles! I have a question, though. Is there a reason why you choose to slow cook tenderloin? I always figured they were too good/tender of a cut for slow cooking. I would think you could get away with using a cheaper, tougher cut for something like this.
     I'm guessing there's a reason - just something I don't know. You obviously know what you're doing. You cook some of the most amazing shit around here!

 

[D3monic]

     Man, that's gonna be dope with some homemade noodles! I have a question, though. Is there a reason why you choose to slow cook tenderloin? I always figured they were too good/tender of a cut for slow cooking. I would think you could get away with using a cheaper, tougher cut for something like this.
     I'm guessing there's a reason - just something I don't know. You obviously know what you're doing. You cook some of the most amazing shit around here!

 
typically they use pork belly which would be even softer. Tenderloin just happened to be on sale so grabbed a small one. I thought about sous vide ing it vac sealed with the marinade but changed my mind last min. Plan is for it to be tender enough you can cut with a spoon. 

 

[t0mato]

Noice!!!!

I'd kill for some ramen.

 

[D3monic]

soup broth almost done, i've re added probably 6 cups worth of evaporated water over time. Has a really good flavor and spice. Mostly from the white pepper but some from the dried peppers as well. Mouth feel is really good. Only way to improve it would to of cooked it with some pork bones. 
 
Getting ready to cut the heat off and let it cool before throwing in the fridge for the night. 

 

[Tinnie]

D3.... that looks so friggin good right now....

 

[D3monic]

Thanks, can't wait to eat tomorrow.

 

[D3monic]

Broth
 

 
leftover veggies from broth
 

 
boiled eggs for five minutes instead of 6. They was really soft and difficult to peel without tearing up.. evident on the first one I peeled and damn near broke in half. 
 

 

[gasificada]

That looks like some ridiculously good flavour right there, D3!

 

[t0mato]

Lookin' righteous man!!!

 

[t0mato]

Are you going to make your own noodles too?

 

[dragonsfire]

Looks Awesome

 

[dub_sauces]

soup broth almost done, i've re added probably 6 cups worth of evaporated water over time. Has a really good flavor and spice. Mostly from the white pepper but some from the dried peppers as well. Mouth feel is really good. Only way to improve it would to of cooked it with some pork bones. 
 
Getting ready to cut the heat off and let it cool before throwing in the fridge for the night. 

 
lol, so i know exactly what you mean but the phrase "6 cups of evaporated water" made me laugh as i pictured someone dumping empty measuring cups into a pot...  anyway, that dish looks awesome, nice work!

 

[D3monic]

Are you going to make your own noodles too?

 
not today, got too much to do. I got some organic noodles that turn out almost the same as the homemade ones. If I was serving more than the 3 of us i'd make some. Might end up doing that another day as there's more broth than we can eat in one sitting. 

 

[D3monic]

 
lol, so i know exactly what you mean but the phrase "6 cups of evaporated water" made me laugh as i pictured someone dumping empty measuring cups into a pot...  anyway, that dish looks awesome, nice work!

 
I was scooping that ish out of thin air and putting it back! 

 

[D3monic]

Pickled some shallots, baby bok choy, enoki mushrooms, scallions, spinach, marinated pickled eggs 
 

 
shoyu tare
 

 
way too many noodles, should of halved the amount I cooked
 

 
topped with the pork chasu, spinach, bok choy, eggs, pickled ginger, pickled shallots, 
 

 

 
added the broth
 

 
I was full before I got down to the noodles 
 

 

[Tinnie]

Slide the chopsticks to the side..... id be going face first into that bowl! 
 
Is that pickled ginger on the right?

 

[D3monic]

Slide the chopsticks to the side..... id be going face first into that bowl! 
 
Is that pickled ginger on the right?

 
yea the pickled sushi ginger. I like it with the ramen, adds a nice change to the pallet.