It's actually just a bit thicker tonkotsu ramen, which I achieved with blended veggies.
Red ajitama was made with chashu broth with extra touch of beetroot broth.
by AiChiTheOne
1 Comment
Myselfamwar
I have never made tsukemen at home. Only eat it outside. Seems like you could (and I could be totally wrong) use a bit more broth. But maybe that’s me, not a criticism. The ajitama look fucking great.
1 Comment
I have never made tsukemen at home. Only eat it outside. Seems like you could (and I could be totally wrong) use a bit more broth. But maybe that’s me, not a criticism. The ajitama look fucking great.