This is my version of Squid Ink Shio Ramen! I wanted to make 'Surf and Turf' style ramen, although technically most ramen counts as Surf and Turf since most ramen (not all) does have some sort of seafood element to it.
I wanted to make something lighter and more seafood-focused. I opted with chicken breast chashu instead of the traditional pork, again to keep it light and make sure nothing overpowers the delicate scallops and clams.
I used squid ink to make the noodles black. However, it came out lighter than I wanted, making it look almost like soba.
Next time, I will use more squid ink to ensure the pitch-black color for the noodles.
The flavor of it is light but very flavorful from ingredients with heavy umami components, kombu, shiitake, and clams.
I hope you guys like it!
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