After making a wild boar bones paitan, I was curious about making a chintan. The broth is very balanced, no strong smells and anything…at this point I assume that wild boar is less intense compared to farmed pig, but further experiments will be performed. I'd like to add some clams or mussels, for instance. Back to the current bowl. I used for the first time shio menma (塩メンマ) from Japan, rinsed and boiled up until no salinity was detectable, then seasoned as per The Book of Ramen. It's good to rely the marinade. Lately I went back from sous vide to braised chashu, I prefer so much the braised ones, they are on different levels, for my palate (but braising it's so much an hassle, compared to sous vide).
by IoaneRan