- Leftover tonkotsu stock I had in the freezer (roasted pork neck and femurs, then pressure cooked for 6 hours and finished with a 2 hour stovetop boil)
- Sous vide chicken breast (2 hours @ 143.6F), salt dry brine and pepper
- Tare with sugar, mirin, sake, sea salt, MSG
- Aroma oil from vegetable oil and green onion
- Topped with green onion and rehydrated kikurage
by AirCombatF22
4 Comments
Damn!
…. I mean Damn. Looks like gravy!
Sounds like love went into this one. Well done.
#oh my Gadddddddd
Yea this looks tasty. Simple and not overcrowded with stuff. Perfect
Everything looks wonderful.