Smoked Tonkotsu Broth, Shōyu Tare, Chicken fat and scallion aroma oil, smoked braised chāshū, black pearl mushrooms, soft boiled egg, garlic and green onion. Hakubaku Kaedama noodles.
I smoked pork bones for 1 and a half hours before making them into a tonkotsu broth. The result had a ton of smoke flavor that was present but not overwhelming that was only enhanced with a shōyu tare. The Chāshū was smoked, then braised making it smoky and sweet. The overall flavor of the bowl was nice and not overwhelmingly smoky, but I would hesitate to add anymore smoky ingredients.
by MagicSwordGuy
1 Comment
That looks great! I’ve thought about this before. It seems like a great addition to a BBQ restaurant.
Imagine expanding toppings into the realm of smoked sausage or pulled pork or cole slaw.
I’m sure some would call it sacrilege but I like to think of it as a tasty fusion