Kenji’s Tonkotsu Broth! I used to think that pork broth was stinky and unappealing. But I recently tried the pork flavor of Maruchan ramen, and my mind was changed forever. I remembered this recipe and had to make it. The idea of breaking down cheap bones by long cooking to make a super nutritious broth was really appealing. It’s one of those “How to Cook a Wolf” kind of ideas.
I seasoned it with about 1/4 cup white miso and 1 tsp MSG. Lovely. No picture with noodles, since I plan on mostly sipping this batch.
Apparently, pressure canning will denature the gelatin, and the mouthfeel will be gone. So, I’m looking for a container to freeze what I won’t drink over the weekend…
by Silver_Filamentary
1 Comment
Why does it look chunky? Did you blend the aromatics?