Dining and Cooking
sv chicken breast in a simple tonkotsu ramen
In Sous Vide

sv chicken breast in a simple tonkotsu ramen


  • SV chicken breast (2h @ 62C / 143.6F), salt dry brine and black pepper
  • Leftover tonkotsu stock from my freezer (pork neck and femurs bones 6h in pressure cooker finished with a 2h stovetop boil)
  • Tare from sugar, salt, mirin, sake, msg
  • Aroma oil from vegetable oil and green onions
  • Topped with green onion and rehydrated wood ear mushrooms

by AirCombatF22

Dining and Cooking