AuthorCraigThis recipe is for a tare meant to be paired with a tonkotsu stock. It's based off of High Five's version of the famous kikanbo style ramen made with with chinese and japanese spices.
Miso Blend (Only 50g of this is used per bowl)
560 g Red and White MisoI like to use 70% of red and 30% white
2 inch piece of grated ginger
2 Garlic Cloves grated/minced
30 g Soy Sauce
5 g Sesame Oil
15 g Tahini
10 g Mirin
1/4 of an onion pureed
Spice Mix
¼ tsp Ground Szechuan Peppercorn
¼ tsp Sansho
¼ tsp Smoked Paprika
1 tsp Ichimi
¼ tsp White Pepper
1
Add 50 grams of the miso, all of the spice mix along with 350mL of tonkotsu stock and a handful of moyashi into a hot wok
2
Whisk and bring to a boil and hold for 30 seconds
3
Add to bowl of noodles and top with more moyashi, negi, soft boiled egg, a chunk of chashu, black garlic oil (mayu) and you can add more red pepper flakes and spice mix if you want more heat.
CategoryTare
Ingredients
Miso Blend (Only 50g of this is used per bowl)
560 g Red and White MisoI like to use 70% of red and 30% white
2 inch piece of grated ginger
2 Garlic Cloves grated/minced
30 g Soy Sauce
5 g Sesame Oil
15 g Tahini
10 g Mirin
1/4 of an onion pureed
Spice Mix
¼ tsp Ground Szechuan Peppercorn
¼ tsp Sansho
¼ tsp Smoked Paprika
1 tsp Ichimi
¼ tsp White Pepper