Chef Tim Anderson
beer + cheese + Japanese
Taking a break from making ramen today... to go make ramen 🍜😅 On the train to Dorking with fresh noodles from Shikoku to demonstrate mapo ramen at @fantasticfoodfestivals! Come see me on the demo stage at 12:00! #maporamen #dorking #surreyhillsfoodfestival
Come down to @fantasticfoodfestivals Surrey Hills tomorrow at 12:00 to see me demonstrate one of my favourite recipes from #tokyostories, mapo ramen! 📷 @nassimarothacker
Cousin Wolfgang got a label maker for his birthday. #tigthebaby #stinkybaby
This may not look like much, but it’s actually one of the things I’ve been most proud of in my entire career as a chef: the shoyu tori paitan broth for our Tokyo Modern ramen at @nanbanlondon @sevendialsmkt. I think most ramen chefs are always trying to achieve a very particular flavour, often from memory but sometimes from their own heads. I’ve tried for years to really nail the intense pork-and-garlic flavour of Kumamoto ramen and similar ramen from Fukuoka, but still haven’t quite gotten there. With this new broth I was trying to capture two things: the layered fish-and-meat flavours of Tokyo ramen both old school and new school, and the comfort of a roast chicken dinner. Traditional Tokyo-style ramen have clear broths that pack huge amounts of flavour through the combination of chicken, pork, soy sauce, and dried fish – usually sardines, but sometimes katsuobushi. Modern Tokyo ramen tends to have similar flavours but made much more intense, with rich paitan broths, ‘double soup’ blends of meat and fish stocks cooked separately, and the use of dried fish powders as a topping. Our paitan broth is based on a mix of chicken backs, feet, and skin, roasted off in our fun new bratt pan, then boiled for just six hours. Chicken bits are smaller than pork, which means we can attain lots of fat and collagen with a shorter boil, so we lose less aroma to evaporation. The broth is coarsely sieved and mixed with a tare made from soy sauce, sake, a bit more chicken, and a dashi of kombu, shiitake, and katsuo dashi powder for economy and a subtle taste of everyday Japanese home cooking. The broth is topped with a little spoonful of katsuobushi powder for an unmistakably ‘Japanese’ smoky fish flavour and a creamy yet slightly grainy consistency that always reminds me of the texture of peanut butter. But the chicken itself is still the star, and its sweet, roasty flavour is accented by a pile of fried shallots we put on top. It’s not 100%, but it’s as close as I’ve ever gotten to being completely happy with my broth. I really really like it and I hope you do, too!
Happy 10th anniversary to @rollsensei, the best, most beautiful partner a person could ever ask for. We celebrated the only way we know how, with a Bob Bob blowout of champagne, oysters, escargots and crème brûlée. #bobbobcite #bakedoysters #escargot #cremebrulee
Bank holiday weekend fun times: testing out the baby tent, lovely clams, preparing for @sundaybrunchc4, getting wet at @southbankcentre, shoulder rides with grandpa, @weekdayofficial fish shirt, picnic at @hornimanmuseumgardens, drinks at @thegeorgetavern, and a #sichuan feast at Shan Shui Jian. #tigthebaby #inweekday