Could probably eat ramen any time, to be fair, but always crave a big hearty bowl of ramen, once the temp starts to drop!
Pretty much my favourite combo, topped with my own crispy chilli oil
Also have a guess who was raising hell the entire time the pork was in the oven..
by ViviVon
2 Comments
Loosely followed Kenji’s method from Serious Eats for the chashu, cooked it the night before, and so chuffed with how it came out!
Originally bought a blow torch to toast marshmallows and had forgotten all about it! Can’t go back to reheating the pork any other way now, so delicious and tender!
Added some of the pork drippings and a bit of peanut butter to my stock, came out so velvety and loved the flavour, great for getting close to that thicker tonkotsu texture without having to do a 20hr stock
The price of ordering a mediocre bowl here pretty much totalled the cost of ingredients for a good 3-5 days worth of lunches and/or dinners for 2!
THAT LOOKS INSANELY GOOD