Chintan-style ramen broth
A basic protocol for making a Chintan-style ramen broth
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Servings: 4 people
Ingredients
- Bones such as chicken backs, pork neck bones, femurs or other bones of your choice
- A certain amount of water generally, a weight equal to the bones is preferred, but you can go up to double
- Aromatic vegetables and other ingredients for more complexity
Procédé
- Immerse the bones and offal in the water.
- Heat on high until the pot starts to boil.
- Skim off the foam that rises to the surface.
- Reduce the heat to maintain a temperature below simmering (about 88°C) to preserve the clarity of the broth.
- Cook for the recommended time depending on the ingredients. (8h for beef, 6h for chicken/pork)
- In the last hour, add the aromatics.
- Strain the broth.
Notes
Use a cooking thermometer. Why is this important? If the boiling is too strong, the fat may emulsify and we would end up with a kind of "Paitan" broth, which is not the objective here
If too much water evaporates, add enough to keep the bones fully covered
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