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duck shoyu ramen 🦆🍜 ___________________________ i’m still in the learning stages of making dashi and ramen, so this may change as i learn more ICHIBAN DASHI: 3L - filtered soft water 100g - rishiri kombu 125g - katsuobushi (onuki, meaning bloodline removed) method: soak kombu in filtered soft water for 2-3 days cook at 140F/60C for 1 hr remove kombu bring up to 176F/80C for 1 hr cut heat, add katsuobushi let steep until it all sinks, taste for how much you want the bonito to infuse strain solids out, reserve on the side DUCK STOCK (FOR RAMEN): 1 : 1.5 Ratio - duck bones to filtered soft water 1/2 - stalk of large green onion 1/4 - apple 1/3 - onion *i previously roasted my bones, but if you want a more gamey/duck flavor, you can use fresh bones method: bring to a boil, skim off impurities drop temp to 90C for 8-12hrs the less you agitate the stock, the more clear your stock will be strain solids, and reserve on the side SHOYU TARE: 2:1:1 of Shoyu:Mirin:Sake TOPPINGS: - charred tokyo negi - dashi braised menma (lacto-fermented bamboo shoots) - fried burdock threads - roasted dry aged duck - kinome, sansho peppercorn AROMATIC OIL:
 charred green onion duck fat salt method: char green onions and then steep in duck fat blend, then strain out solids season with salt to taste NOODLES: sorry i can’t help here, i got them from @zaostaminaramen.md lol but they are amazing