Chicken ribs, feet, and pork belly fat for the soup. Onion aroma oil and chicken chop chashu, sous vide and blowtorched. Honestly a great experience and the paitan broth ended up tasting incredible, almost restaurant quality(in my country). Ajitama was almost too salty since i left it brining for 2 days. Tare was made primarily of tsuyu since i did not want to buy specialty soy sauce just for a one time thing. Now i need to learn how to make noodles, as the store bought noodles i used had a weird sour aftertaste. Might have needed a rinse.
by lapse23