Something is off with your meat. It shouldn’t be this gray. Cook it on high heat, refrain from chopping it in too small pieces. Add garlic, shoyu, mirin, sake, doubanjiang chili paste, simmer until all liquids are gone. It should result in dark reddish chunks with dark spots from browning.
The broth should be white with tare goma, with some red color leaking from the meat, not covering the whole bowl. Add egg and spring onion, maybe some sesame seeds, for more color and texture in a better presentation.
3 Comments
What’s the experiment
Something is off with your meat. It shouldn’t be this gray. Cook it on high heat, refrain from chopping it in too small pieces. Add garlic, shoyu, mirin, sake, doubanjiang chili paste, simmer until all liquids are gone. It should result in dark reddish chunks with dark spots from browning.
The broth should be white with tare goma, with some red color leaking from the meat, not covering the whole bowl. Add egg and spring onion, maybe some sesame seeds, for more color and texture in a better presentation.
I don’t see what’s experimental about this.