Made a large batch of chashu. Recipe called for simmering in water with aromatics and then simmer again in a separate sake/soy mixture. Tasted the initial cooking liquid and decided to make a broth with it instead of dumping it. Added hondashi, gelatin and mixed it with an immersion blender. Surprised it went from almost clear to white after blending. Used the leftover sake/soy mixture to marinate eggs. Reduced same liquid to use as a tare.
Was definitely as easy and efficient shortcut compared to simmering pork bones for hours
by KT_Bites
17 Comments
Looks banging!
Also, bonuspoints for not writing “tonkatsu”.
That plating is crazy beautiful! Looks like food in anime were inspired from it
This is absolutely stunning
What was the chashu recipe if you don’t mind sharing? Looks amazing
Wow! That’s so delicious
Bro how tf you plate the noodles like that? Looks incredible
What kind of noodles do you use for authentic ramen at home? What would the wavy ramen noodles be called??
Beautiful work!!
Unintentional ramen master 🔥
Love some ramen shortcuts. I add dashi + gelatin to my chicken stock for a quick shoyu, too
Props for torching the pork, this is the way
Seriously? That bowl looks fully intentional. 😍 And I hate you officially now for making me such a loser for making semi-homemade ramen. 🤣
Looks fire!!!!
Holy shiiiit that pork is a perfect circle
The chyashu looks ammmazing! Wow!
That’s stunning 🔥