One Week ago i posted my first attempt at Torikotsu – yesterday i tried out Shoyu Beef Chintan, also in an Instant Pot. It was surprisingly suitable as a Ramen broth and had a good taste. I roasted the bones beforehand and cooked them under high pressure for 1,5 hours and without lid for another hour. Additionally i also did Mayu (black garlic oil) which perfectly complements the bowl. Toppings are wood-ear mushroom, marinated egg, storebought Ramen noodles and scallions.
by Kauzid
1 Comment
Looks fantastic! Nice job