A light, clear broth and a nuanced lemon-and-salt seasoning result in a beautiful yet flavorful bowl of shio ramen.
.) I also tried using different citrus fruits, a combination of citrus fruits, and combinations of citrus fruits and other fruits and vegetables, like tomatoes and alliums. Finally, I tried using different proportions of salt to the total weight of vegetable and fruit matter.
The downside is that a low temperature also means slower flavor extraction. If you want a rich, clear broth, you're looking at about six hours of sub-simmering time at about 180°F, or 82°C, carefully attending it all along to ensure the pot doesn't accidentally creep up into a boil.
To do it, you put ground bones and meat in a pot and cover them with water, then stir the whole mixture constantly while bringing it to a simmer, which prevents anything from sticking to the bottom of the pot. You then keep the mix at a very low simmer, just enough to keep the meat-and-bone raft afloat, for three hours.
The reason I don't simmer the vegetables in the stock is because of the color they impart. Above, you can see a comparison between stock simmered with vegetables and stock in which vegetables have been steeped. I soak some kombu and a few dried shiitakes in about a quart of water overnight. The next day, I bring the mixture to a simmer in a pot, shut the heat off, and add a big handful of katsuobushi. After a few minutes, I strain it out, which leaves me with a little under a quart ofI combine the dashi with the chintan chicken broth in a 1:2 ratio, resulting in an even clearer broth with layers and layers of flavor.
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