Tonkotsu Ramen I made at home. On holiday and my wife is working, so decided to spend the day cooking. Made a 10-hour pork broth, which I know isn’t very long in ramen standards, but also spent about 4 hours on the Charshu, plus the eggs and the rest of the prepping. Finished with a white Miso tare. Added some chilli flakes and chilli sesame oil to mine as well. How did I do?
by JordanMaccc