And I made a mistake with the broth. I should have blanched the bones, but I followed a YT video that said all you needed to do was soak the bones overnight. I always blanch for paitans, but being totally new to chintan, I followed the no blanch recipe. However, following (maybe misinterpreting) other’s advice from here, I didn’t let the temp go over 95 C, so there was no top scum created. Also, I skimmed a lot of the fat from the broth.
The result was an ugly gray broth. So I added a few egg whites and tried to clarify it. I then added back the skimmed oil. At this point the oil was infused with garlic, onion and ginger. I also added some onion with the skin. The result was a more appetizing and clearer broth.
I used Ramen Lord’s basic shoyu recipe with a few modifications. I like his ratios but I found it a bit too sweet. Next time I’ll cut back on the brown sugar.
On top are the onions/garlic I saved from the infusion and panko chicken tenders.
by Appropriate_Oven_292
Dining and Cooking