Tried a double broth fish + shells tantanmen, so good!
The broth really packed a flavour punch.
Broth 1: clams, razor clams and mussels
Broth 2: fish heads and bones, small fishes, aromatics
Soboro: fish fillets and shells meat chopped and followed soboro recipe on Book of ramen
Tare: hand whisked Book of ramen tantanmen tare and then used a 50 ml ladle per bowl
Chili oil
Quickly boiled turnip tops
Green onion
Spice mix
Side: white rice and onsen tamago
by IoaneRan
1 Comment
How long did you cook the fish broth? And was it at a roaring boil?