The tori Chintan was ramen_lords recipe made using a whole chicken minus the breasts. Simmered for 6 hrs and garlic, ginger and onion thrown in for the last hour. I did chashu pork loin that I sous vide for 2 hrs at 60 degrees. Cooled down to below 5 degrees, slices and pan seared before serving. The vegan Tonkotsu was vegetable broth simmered for 2 hrs and mixed with oat milk at the finishing stage. So equal measure of broth and oat milk. For the ‘meat’ portion I made chashu tofu, which marinated over night and pan seared just before serving. Both dish’s used a miso tare and a spring onion aromatic oil. I’m quite pleased with the end result. Criticism welcome.
by Material_Ad_7487
11 Comments
You mean vegetarian tonkotsu? Egg isn’t vegan.
looks good, but is that really a chintan being that cloudy?
Damn, rhat’s the ramens that really deserve to be upvote!
I have two questions:
1) what do you mean by vegetable broth for the vegan tonkotsu? Basic broth with garlic, ginger, kombu and onions?
2) you called that chashu tofu because the marinate Is the same basic soy, garlic, ginger and onions?
Still my compliments seems absolutely amazing
Eggs look perfect. Good job. 🍜
Do u do carry out
Nice 👍🏻
My dude, you should make a detailed recipe!
Look so good, perfect
This looks amazing! The Chintan and vegan Tonkotsu sound delicious, especially with the sous vide pork and chashu tofu. Great use of oat milk in the broth. Well done!
The first bowl is staring at me.
Perfection