In Y93 Sushi Crave, we served various Japanese comfort food. One of the specialty comfort food that we served is Ramen. Our customers love our ramen, especially in love with our broth. To be proud to tell you, we make our broth and tare in-house. Today, we are going to reveal the secret of our ramen broth to you. — Y93 Kitchen.
Ramen Tonkotsu Broth
When talking about Ramen broth, one of the most popular broth must be “Tonkotsu”. Borrowed from Japanese 豚骨 (tonkotsu), from 豚 (ton, “pork”) + 骨 (kotsu, “bone, rib”). Many ramen restaurants make their own broth too; then what makes Y93 Tonkotsu broth different from others? The secret is we specifically used the local sources (more fresh!!), and we also used different parts of the pork bones and chicken bones. Each pot of our Tonkotsu broth using a consistency ratio of different parts of the pork bones.
Why used different parts of the bones of the whole pig? It is because each unique parts have different tastes and functions. For example, neck bones and backbones — create the sweetness; head bones and hock — create the creamy texture; chicken bones — create another dimension of sweetness.
In addition to the bones, our broth also added lots of onions, gingers, garlic, and potatoes; Each pot needs to boil in high heat for at least 8 hours and after that, simmering for another few hours. The bone broth cannot be boiling for too long; otherwise, it will burn. The collagen and the water will separate, the broth will become very oily.
The last step and this is another secret of Y93 Tonkotsu broth is: after simmering, we separate the bones and most of the big chunky ingredients; then we will use the mixing blender to lightly blend all the remaining ingredients with the soup. So every drop of the soup is full of nutrition, we guarantee there is no msg added in the broth.
Y93 Ramen Chicken Broth
Our next popular Ramen is Shoyu Chicken Ramen. Some people like me will find Tonkotsu has a very strong “meat” taste and sometimes the texture is too thick. Therefore, they prefer to have something lighter, not that meaty taste broth. Another great option they love to choose is Y93 chicken broth. Even though it’s light, doesn’t mean a lack of favor or in an extreme — way too salty. It must have tasted the chicken favor as well as having umami out of it. Some ramen restaurants want to simplify the preparation procedure, they may only use instant powder or pre-made chicken broth.
Y93 Chicken broth is 100% in-house made. Not only use whole chicken, but the secret behind it is we also use lots of different vegetables.
Pork bone broth needs to be boiled for at least 8 hours; in contrast, chicken broth cannot be boiled for too long; otherwise, it will turn sour. The secret is right after the water boils, the heat needs to turn down to low, and let the broth simmer for at least 6 hours. Again, no MSG needed to add, the broth itself was already full of umami.
The new trend in the ramen market is “Vegetarian / Vegan” options. In tradition, there isn’t any vegetarian ramen; therefore, we do have lots of creative space for us to create this new vegan broth. Our vegan broth is not just a mix of vegetables; we also used the perfect amount of soy milk and coconut milk. But the real secret is adding sesame paste and a touch of curry to create the creamy flavor. More exciting is, our vegan broth isn’t just the broth, it actually a full-size serving of vegan soup. When adding the special toppings — assorted mushrooms confit and tomato confit, the juice from the confit mixed with the broth, become umami explosion. Again, no MSG is needed.