Working on my broth. I was very happy with the flavour, but still very cloudy. I use a master chicken stock (already sieved), and combine with a dashi, and reduce. Then sieve to serve.
Just a simple Shoyu Tare. I use 3.2.1 Soy, Mirin, Sake. Pork is BBQ'd, sliced, then soaked in the Tare.
I just used some lettuce, steamed over instant ramen.
by Thorstienn
2 Comments
That broth is cloudier than apple cider. Are you using roasted chicken for the stock or boiling on high heat? Skimming the scum at the top through out the stock process? Lowering the heat to barely simmering can help a lot but also takes a lot longer. Easiest is to clarify with egg whites like a consommé
Looks goodddd!!