Recreating a Childhood Memory in Ramen Form (Fish Ramen Recipe)

Follow me on instagram: https://instagram.com/wayoframen Lockdown continues, and this week I’m experimenting with making ramen from a local fish called Menpachi. These are pretty tasty fish but they don’t have much meat on them so I just ended up saving the heads to try to make some stock. This was my first time making ramen from fresh fish so I had to get help and I did a lot of research on best methods to extract a soup from fish bones. I majority of the techniques come from Japanese methods of making Tai snapper ramen. The soup turned out great and it was a top 5 bowl of ramen that I’ve ever made. Soup stock: Menpachi heads konbu ginger Green onions Katsuobushi Super Simple Shio Tare https://www.youtube.com/watch?v=ImCUTkc17_o Aroma Oil: Grapeseed oil Green onions ginger Garlic Noodles: 260g Bread flour 140g Whole Wheat Flour 110g water 4g Powdered Kansui * 50% Potassium Carbonate * 50% Sodium Carbonate 3g Salt Shoutouts to backyard ramen for the help: https://instagram.com/backyardramen