Ramen Lord’s tantanmen recipe but with a 50/50 tonkotsu/chicken paitan blend. Absolutely delicious.
Tare was a bit much which I guess makes sense since the original recipe is for a chintan. Next time I will add less sesame paste and more soy sauce
Soboro substitution of 3 TBSP pixian doubanjiang and 1/2 TBSP brown sugar for balance instead of the sweet bean sauce.
Broth is so rich that we ended up eating less chashu and ajitama than other bowls.
Cannot recommend enough. Maybe don’t eat it on as hot of a day as we did though.
by freshmex18