After having read up on a lot of japanese stock making recipes for ramen and various articles and books on umami and molecular gastronomy, I had an idea for a kind of stock that I thought would be perfect for a dinner I was planning.
My girlfriend and some friends had a week previously managed to get hold of a couple of rabbits - needless to say, the two were more than enough for the four people eating and we had half a rabbit left over. In the meantime I had promised a friend to make him Yakibuta Ramen with various condiments. The result was rather a lot of left over Yakibuta Ramen stock that I had no use for - and the rabbit was fast going out of date.
It was then that it struck me - the various ingredients left over from making the ramen were all rich in umami, precisely, MSG (monosodium glutamate). Although the mix of fish and meat in stock is unorthodox to many stock makers, this turned out possibly to be the best soup stock I had ever tasted.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
