Mushroom broth ramen, with garlic, green onions, oyster mushrooms, ajitsuke egg, and chicken.
The chicken was not quite the replacement for chashu I was hoping for; while it came out tender it didn’t taste very “Japanese” even brining in shoyu and mirin. Maybe a longer brine, or perhaps kabayaki/eel sauce before it goes in the oven. The Ajitsuke Tamago came out perfect. Living at a higher altitude I have never been able to successfully soft boil an egg, but this time I was successful, and an equilibrium brine also came out great. Can’t wait to make the eggs again
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Mushroom broth ramen, with garlic, green onions, oyster mushrooms, ajitsuke egg, and chicken.
The chicken was not quite the replacement for chashu I was hoping for; while it came out tender it didn’t taste very “Japanese” even brining in shoyu and mirin. Maybe a longer brine, or perhaps kabayaki/eel sauce before it goes in the oven.
The Ajitsuke Tamago came out perfect. Living at a higher altitude I have never been able to successfully soft boil an egg, but this time I was successful, and an equilibrium brine also came out great. Can’t wait to make the eggs again