Attempted Tonkotsu Miso Ramen for the first time tonight.
Boiled chicken wings and beef bones for 12 hours. Should have used whole soup chicken instead. Traditional recipe is with pork bones but pork is difficult with family. Also I like the taste of beef better than pork.
Towards the end, I added onions, carrots, garlic, ginger, scallions and cabbage. Should have left the cabbage out, was too dominant and basically ruined the broth.
Boiled some nori in a separate pot which is usually for sushi because I couldn't get konbu leaves. Will order online next time instead. Also my dried thuna flakes were gone.. no idea where they walked to, so umami was not great.
Added miso at the end, but miso wasn't the right type. Need to be more careful selecting it next time. Package said "light" but it was red. It had good flavor but was too dominant. At least it masked some of the cabbage.
Tare was spot on, still have plenty left for next time. Used light and dark soy sauce, 5:2 ratio, water, molasses and salt. Perfect combo!
Flavored chicken oil was ok but not great. I cooked minced onions with ginger and garlic until golden brown. Can improve. Not sure this did what it's supposed to do.
End result: medium experience.. far too inferior for the effort I put in. Not the taste I was looking and lounging for since I came back from Japan. Need more expensive.
Also family wasn't convinced. Well, they never went to Japan and don't know what's missing in their life.. so they are not impressed.
Anyway, it was first try and I learned a lot. Next time I'll be better prepared. And now I also did it once, so I'm not as nose-in-phone all the time to check recipes and processes.