The shio Tare was made with kombu, salt, shitake,katsobushi, Mirim, sake and prosciutto. The broth was pork femur, neck, feet, chicken carcass and feet, onion and garlic in the last hour. Chicken skin (chinyu) oil with a LOT of Negi. Sliced chashu, white and green part of scallions, and a very soft seasoned ajitama.
by Wrong-Syrup-8685
1 Comment
> very soft seasoned ajitama
What does that mean, you didn’t soak them long? I’m still not happy with mine, so just curious.
Looks very tasty. Great job.