So far, I've been using an Ono-Shiki, which comes with cutter variants of 1.3 mm, 2.2 mm, and 2.7 mm. However, I'm finding that my preference leans toward slightly thicker noodles—like 1.7 mm for standard ramen and 3 mm for tsukemen. So far, I haven't been able to find any cutters in these sizes. Has anyone come across a machine that offers them?
 | After successfully recreating my favorite tsukemen and tantanmen, my next challenge was to make an Afuri-style yuzu shoyu ramen. It was a whole weekend’s worth of work, featuring a double soup made of: - A 10-hour clear chicken chintan stock - A dashi using makombu, hibara kombu, dried clams, dried hotate (scallops), magurobushi, honkarebushi, and white niboshi - A shoyu tare made with two soy sauces, Okinawa mineral salt, dried hotate, asari, and kombu - A yuzu-infused chicken oil (chiyu) - A fried shallot, garlic, ginger, and negi aroma oil - Chashu, menma, and ajitama - 1.5 mm ramen noodles Overall, I’m quite happy with how it turned out, but there’s still a way to go and plenty of room for improvement! [link] [comments] |
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