16 hour boiled tonkotsu, shoyu tare, with 9 hour slow braised chashu, ajitama egg, homemade chili oil and scallions.
Mostly using Ramen_Lord's book for guidance! Next time I'm making the noodles too. (These are alkaline noodles from a local Asian store)
by Henkiepenkie56
6 Comments
Holy shit you did a great job. Bonus points for no corn.
Looks delicious🤤
https://preview.redd.it/3fduossmy17e1.jpeg?width=4080&format=pjpg&auto=webp&s=0784ee9a12e46d34b54503c308205fc6ae1abb18
Best part is, I’ve got 8 more bowls of stock! And chashu for days.
What an amazing and stunning bowl
What style tare did you make?
This is a fancy restaurant-worthy bowl.
Looks great. Beautiful bowl, too.