Chaūshū, ajitama, enoki mushrooms, green onions, garlic.
My second batch of Chicken Paitan/Torikotsu.
Broth came out creamy and thick like it should. Finally found my propane torch and hit the chāshū with it, and boy does that make a diffence. The ajitama came out with a firmer yolk than I prefer, but I know what I did differently. I also feel my plating (bowling?) was better executed than other previous bowls.
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Chicken Paitan/Torikotsu.
Hakubaku Kaedama Noodles
Shōyu Tare
Duck fat and scallion Aroma oil
Chaūshū, ajitama, enoki mushrooms, green onions, garlic.
My second batch of Chicken Paitan/Torikotsu.
Broth came out creamy and thick like it should. Finally found my propane torch and hit the chāshū with it, and boy does that make a diffence. The ajitama came out with a firmer yolk than I prefer, but I know what I did differently. I also feel my plating (bowling?) was better executed than other previous bowls.