Extremely tender, protein-packed sous vide chicken breast 2.5h @ 62.0C with overnight salt brine + pepper, minimal pork chashu, extra egg (in the second pic, first pic was trial bowls). Used Ramen Lord's Hakodate Style Shio Tare and a basic green onion aroma oil with a whole chicken + chicken feet stock in the pressure cooker.
Side note: bought the sous vide equipment specifically for this and don't think I can ever go back to eating chicken breast out of the oven or pan.
by AirCombatF22
2 Comments
Looks amazing. Great job.
GREAT plating!
I’ll add this combo to the ever growing list of Ramen to make. Is that red onion as a topping?