First time making ramen for restaurant Family meal
Hello,
I'm a commie at a 1 michelin stared restaurant.
We are Franco-Japanese kind of restaurant (head chef worked there for quite sometimes and fell in love)
I started working there 5 month ago and i'm in charge of all the MeP tuesday with the apprentices.
I fucked up staff meal once already and the chef asked for ramen thursday lunch. So i don't want to let them down again.
So i need to cook for 40 ish people the best ramen i can.
Things i need help with ;
Broth : i don't know how to make a tasty broth
Things i have, soy sauce, 3 years old soy sauce, white soy sauce, veal stock, katsuoboshi, nori, kombu, miso (the brownish one), red miso, sakura vinegar, rice vinegar, butter, wagyu tallow, olive oil, grape seeds oil, a huge variety of homemade oil (nothing spicy) and vinegar
This list isn't exhaustive, i might have other things that make a good broth but thats all i can think of right now
They asked for finely sliced spring onions.
Soft boiled eggs (am I going with 6min ?) cured in soy sauce,
Carrots julienne
Bok-choi
i have others vegetables like mushrooms, daikon,
They haven't specified meat so i won't do any and let them do it thursday i guess
Things to note
The noodles will be cooked tuesday, cooled, and reheated thursday through idk which method (probably in the oven steam mode)
broth will be made tuesday and cooled (if i need to skim a layer of fat like a sauce may need)
reheated thursday in a pot.
Vegetables idk if it needs to be cooked (bok choi does).
I cannot order anything as it's not my responsability but i will ask next time if it's possible to get it.
Thanks a lot for the help !
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