Shio Tori chintan (with 3 homemade gyoza, just for fun)
Noodles at 34%
Shio tare from “Way of Ramen”
Aroma oil is chiyu infused with ginger, shallots, negi, and garlic
Soup is 1kg stewing hen, 500g chicken backs, 1kg chicken feet, ginger, garlic, negi
Toppings:
– Chicken chashu (sous vide with hakata salt, sugar, kombu, sake, and usukuchi shoyu)
– Yu choy
– Agenegi (what I made the aroma oil with)
– Faux Menma
– Ajitama (day 6, a little too intense for shio I think)
– Green onion
– way too much narutomaki, just finishing up a stick
Gyoza made from extra pork belly, though I prefer to use should/“boston butt” for this. I definitely recommend chopping up your own fatty pork instead of using pre-ground stuff for gyoza, the texture is way better.
by BreakfastPizzaStudio