Tokyo Shoyu

Tokyo Shoyu. Very happy with how this one turned out.

• Chicken chintan – onion, garlic, niboshi & kombu in for the last hour of 6. Finished off heat, steeped with Katsuobushi for 10 mins.

• Shoyu tare (Ramen_Lord)

• Scallion aroma oil w/ shmaltz & pork lard (skimmed from chashu and soup)

• Rolled belly chashu – braised in shoyu, mirin, sake

• Ajitama – marinated with leftover braising liquid