Pre boil then3 hour pressure cooker Tonkotsu. Chashu in a Dutch oven. Ajitsuke of course.
by applor
1 Comment
Nahro1001
Boy that tonkotsu looks not really emulsified to me. I know there is chunky Tonkotsu out there and if it tasted good all power to you – but might make it more palatable if you take a hand blender / emulsion blender to that broth.
Chashu looks gorgeous though – but I think you cut it up right after cooking? Its better to prep Chashu a day in advance – then cut the slices (otherwhise it will fall apart) – then either Flambeê it by hand or give it a short stint in a frying pan.
1 Comment
Boy that tonkotsu looks not really emulsified to me. I know there is chunky Tonkotsu out there and if it tasted good all power to you – but might make it more palatable if you take a hand blender / emulsion blender to that broth.
Chashu looks gorgeous though – but I think you cut it up right after cooking? Its better to prep Chashu a day in advance – then cut the slices (otherwhise it will fall apart) – then either Flambeê it by hand or give it a short stint in a frying pan.