8h simmered pork and chicken bone with added pork belly to the broth, aromatics added during the last 3 hours (leeks, garlic ginger, nappa cabbage, onion, carrot). Rolled some pork belly for the protien too. Dashi made from scratch with bonito flakes, shiitakes and kombu added to broth near the end. Shiotare that was primarily salt with some added dashi, soysauce, mirin, vinegar and sake.
Came out pretty clear. Very fresh, full and salty taste.
by siscoisbored
4 Comments
this looks so delicious !!
Looks great. Does it have a mellow flavor?
Do you have a recipe for the pork belly?
Looks really good. Plating I’d give it a 10/10.