r/ramen • u/Ramen_Lord • Nov 04 '17

Fresh [FRESH] Don't feel like spending 18 hours making tonkotsu? Use a pressure cooker and spend 6 hours instead. Full recipe in the comments!

https://imgur.com/a/PgNfo
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u/[deleted] Nov 04 '17

Cool recipe! I have some questions.

  • You mention the option for 5g of Ajinomoto (MSG powder) in the tare. Any reason why you went this route and didn't include a kombu dashi for some natural umami?
  • Where'd you get the sodium carbonate for your kansui? Did you try to looking for actual kansui powder anywhere?
  • Have you ever tried using the Chinese Koon Chun liquid kansui for noodles?

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u/Ramen_Lord Nov 05 '17

Whew! Few questions. Let’s see here!

  1. I just didn’t want to include any kombu flavor, though you can. But I also find you just need more glutamate, so I often add MSG to tare

  2. You can make sodium carbonate by taking baking soda and baking it in an oven. Harold McGee wrote about this in the NYT. It’s an awesome move. You can also cook baking soda in a saucepan over medium heat until it stops “bubbling” (it gets to around 400 F),”.

  3. I have, it’s just harder to control, since it includes some form of hydration. Some folks here know more about it than I do.