Add some more bread flour and twist into little nests on a rimmed baking sheet that’s also been dusted with bread flour. If it seems to long, give it a chop in half.ĭust with bread flour again, before passing though your noodle cutter attachment. Fold into thirds, rotate 90° and pass it through again on your pasta press at about a 2 or 3. Give it one pass on your pasta rollers widest setting. Remove dough from plastic wrap and dust with bread flour. On a stand mixer attach your pasta attachment. Roll out just a little bit and then wrap in plastic wrap and let rest for 30 more minutes. Roll your dough out and then fold into thirds, and then into thirds again. Once it’s rested for 30 minutes, remove from bowl and lightly dust it with flour. Once it’s combined, pat into a disc, dust it with bread flour, and cover.
You want to make a shaggy but cohesive ball of dough. Stir to combine with a large wooden spoon. In a mixing bowl add 240g of all purpose flour along with your alkaline water mixture.
#LITTLE DISC IN RAMEN PLUS#
Add 2 tsp of mixture with 4 ounces plus 2 Tbsp of water making sure it dissolves completely. Start by baking baking soda in a 250☏ oven for 1 hour. Store in some sealable jars and save for later! Place that pot into a bowl that has ice and a little bit of water in it so that it will cool faster. When finished, strain - but save the broth this time! Put the broth in a pot. Cook over a high heat until they have some nice color on them, and then place directly into stock pot with the pigs feet.Ĭook broth at a rolling simmer for 12 hours. While the water is being brought to a simmer, in a nonstick pan add the onion, scallions, and ginger (all chopped according to ingredient list). Rinse out the pot, and place the pigs feet back in, adding enough water to cover while bringing to a rolling simmer. With a chopstick, scrape out as much of the grey gunk as you can from each pigs feet piece while rinsing them under cold water. Bring to a simmer until grey foam / scum floats to the top. In a large stock pot, add your 4 pounds of pigs feet and cover with water. Place back on heat.Īdd 3-4 Tbsp of sake and cook off alcohol. Stir to combine and let it heat up for a second before removing from the heat to let the bonito dried fish flakes steep for a little bit. Stir to combine before adding some bonito flakes. You want to create a nice fond on the bottom of the pan.Īdd ½ a cup of soy sauce and ½ a cup of mirin. Let them cook for about 3-4 minutes without stirring.
Heat some vegetable oil over medium-high heat and add 1 ½ cups of dried anchovies.
They are going to float but just make sure there is enough marinade in your bowl to theoretically cover them.Ĭover them with plastic wrap and place in the fridge for at least 2 hours and up to 24 hours. Mix to combine.Īdd your eggs to the marinade. For every part soy sauce and mirin you add, you’re going to add 4 parts water. Once you’ve done that peel the eggs and prepare your marinade.įor your marinade you’re going to combine equal parts soy sauce and mirin. Take some soft boiled eggs and shock them in an ice bath.
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