Broth is chicken stock and mussel dashi. I also made an umami packed paste which really helped elevate the broth. I rehydrated some dried mushrooms and heated it in fat which did not do anything at all hahahhaha
I need to work on my chashu slices hehe. I sous vide a pork shoulder for 22 hours. Want it a bit pinker so I’ll try 15 next time. You can’t see it but I used some left over fond/droppings from a roasted chicken.
PS: I just needed the roasted chicken for my diet 😅
by rrrrrrrreeeggggg
2 Comments
I also just made an ig acct: guywithramentattoo
Strictly for anything related to ramen. Pls feel free to share your accounts so I could also check them out or maybe ask for tips ✌️
While sous vide is great, I’m a fan of braising it over a few hours, depending on the sizes 2-3 hours is enough and already packs a lot of flavor. And a great colour.
Great job anyway, looks good, but you already know that!:)