Shio Tonkotsu

I forgotten that I had tonkotsu broth from last week shoyu tonkotsu. So tried something different.

shio tare:

50% French sea salt

15% smoked salt

25% black Himalayan salt(the one with strong sulfur flavor/smell)

fish sauce(10% of total end salt, fish sauce haas around 25% so 4x ml as you want salt)

kombu

shitake stems(separated to fibers)

keep at 80c for 30 mins, remove kombu and boil, remove stems.

tare turned out amazing.

separated shitake stems from tare fried for a minute untill crispy made amazing toping.

simple hacked air fryer chashu

roll up meat, marinaded over night in your favorite soy sauce based marinade.

wrap meat in aluminum foil with a bit of marinade. Air fry at around 105-110 for 4 hours. Remove from foil and air fry at max untill dark and crispy.

Very happy with results.

Homemade Mayu oil

homemade noodles one bowl normal, 34% hydration

Second plate low carb nudles made by washing away starch untill only gluten remained, then added various proteins and psyllium powder. My wife was super happy, says they are better then any store purchased low carb/keto pasta she has ever tried.