– Simmer pork bones and kombu for 8 hours to create a rich, flavorful broth.
**Tare:**
– Combine white and red miso with a touch of tahini for a creamy and savory base.
– Enhance the flavor with cooked silver onions for depth.
**Oil:**
– Drizzle chili oil into the bottom of the bowl along with the tare for added heat and complexity.
– Infuse the broth with katsuobushi-based sesame oil for a smoky, umami-rich flavor.
**Meat:**
– Slow cook pork side for 2 hours until tender and juicy.
**Toppings:**
– Garnish with scallions, sesame seeds, and nori for texture and visual appeal.
– Add a soy-marinated egg for richness and flavor.
– Sprinkle chili powder for an extra kick.
ImTheTrashiest
Looking great with a single exception, the sesame seeds. This is one of those things that I see in western bowls that really isn’t a thing in popular authentic ramen. It throws off texture and appearance.
4 Comments
Recipe:
**Broth:**
– Simmer pork bones and kombu for 8 hours to create a rich, flavorful broth.
**Tare:**
– Combine white and red miso with a touch of tahini for a creamy and savory base.
– Enhance the flavor with cooked silver onions for depth.
**Oil:**
– Drizzle chili oil into the bottom of the bowl along with the tare for added heat and complexity.
– Infuse the broth with katsuobushi-based sesame oil for a smoky, umami-rich flavor.
**Meat:**
– Slow cook pork side for 2 hours until tender and juicy.
**Toppings:**
– Garnish with scallions, sesame seeds, and nori for texture and visual appeal.
– Add a soy-marinated egg for richness and flavor.
– Sprinkle chili powder for an extra kick.
Looking great with a single exception, the sesame seeds. This is one of those things that I see in western bowls that really isn’t a thing in popular authentic ramen. It throws off texture and appearance.
Looks good, thanks for the recipe.
Omg yes