/ck/ - Food & Cooking

pan with water in it

Tonkotsu broth can be made with regular western ingredients. As can stuff like charsiu and ajitama. Getting the noodles is a different issue though, if you don't feel like getting kansui and making it yourself. I use spaghettini pasta boiled with salt and baking powder and get something like hakata-noodles, but it's more of a convinience solution.

>how can i cook X without the main ingredient in X?
Cook something else.

Also
>konbu
>hard to find
Central Europe?

>>6834066
>tfw I live in a tiny rural town in bumfuck nowhere nz and my local grocery store sells mirin

You must be fucking blind if you cant find it, OP. if you're american you can literally order that shit off amazon.

>>6834066
How is mirin hard to find? I'm in America and it's in literally every supermarket in the international section, and there are no large asian populations anywhere to be seen in my area. Things like kombu and katsuobushi aren't anywhere in sight though, so online is your best bet. When it comes to Japanese cooking, dashi stock is one of the main ingredients in so many dishes so be sure to get the kombu and katsuobushi. You could easily get both online shipped to your home for under $20.

Also if you're making ramen, get miso paste.

Anyone have the cap of that horrible ramen recipe?

>>6834175
This one?

>>6834066
Is there an asian mart near you? If so, it's not hard to find.

>>6834073
Eastern Europe.

>>6834086
>>6834188
3rd world country whoops


I think I'll make Chicken Shio. Absence of mirin and konbu shouldn't matter much I guess.

>>6834071
made with regular western ingredients
it really cant, but its easier than trying to make a miso based broth.the noodles can be made by hand with just egg and fflour and a bit of salt though so no need to buy hakata noodles.

Curry soup

>>6834285
>it really cant
Yes it can. It only needs pork bone, pork fat,leek/onion, ginger and garlic.

http://yoshi-ramen.cocolog-nifty.com/blog/2012/10/post-9ed8.html
http://www.soupedia.com/natural_soup_stock/tonkotsu/
http://www.seriouseats.com/2012/02/how-to-make-tonkotsu-ramen-broth-at-home-recipe.html

>>6834261
Do you have access to fish and salt? Mirin is sweet rice wine, so you can attempt to make with a little bit of sugar and rice wine if you have access to that. Otherwise, maybe a dessert white wine, but honestly, I don't know how that'll go. Kombu is just kelp and adds a very strong "fishy" salty flavor to it. So you can attempt small dried anchovy/sardines if you have access to that. But! Be warned, they are EXTREMELY SALTY. So use it very sparingly. Like, maybe 1/4 cup per quart of water.

>>6834311

I have sake and white wine. Would canned sardines substitute?

>>6834261
Doesn't that have typically have konbu, anyway? Just do what I do when I don't like/have an ingredient: leave it out rather than swap it.
To get some nipnong flavour, make a mushroomed bone stock. Basically, make any sort of bone stock, chicken, pork or what-have-you. Then, pour the bubbling stock over dried mushrooms. If shiitake are difficult to get, penny buns should be easy. Not sure what they're called in whatever language you speak, but I know in most Eastern Slavic languages (also Lithuanian and Latvian, for some reason), they're called something like 'bavarik' or 'bovorik,' if that helps. I don't speak/understand any Uralic languages so I can't help you if you're in Finland or Estonia, though.

If using shiitake (penny buns aren't good reconstituted), remove the stems and slice up the caps as a topping along with tender leek greens/scallion greens/chives.

>>6834302
>>6834071
Properly, it has konbu. Again, though, it can be left out. It loses some flavour, but that's okay, especially if you use dried mushrooms.

>>6834411
>Properly, it has konbu.
[要出典]

A cook pad recipe search yields 85 results for tonkotsu soup, out of these only 3 have konbu.

>>6834400
Sake with a bit of sugar will resemble mirin.