Spent tens of hours working on this. Let me know what you think and would love to see your attempt below!
It's a Tonkotsu broth with Shoyu tare.
I used Pork jowl instead of belly for the chashu which turned out to be a little dry on some sections. Has anyone else tried using Jowl before/have any tips?
by Elegant_Art_1016
5 Comments
Jowl is tasty. It’s a bit tough to do well as you need the temp to be high enough to cook the fat but low enough to not be too tough. You might consider not treating it as chashu and cook it upon serving. That’s how I’ve had it in my local ramen joint. Only other comment is more soup to noodle ratio.
Attempt: SUCCESSFUL!!!!!!!!!
But Tonkotsu!!!
Finally. Cooked enoki
Wow!! So delicious
oh wow it looks amazing yum