I tinkered the soup and tare a little bit.
250 ml. of chicken and pork bone soup
50 ml. of Asari clam dashi
15 ml. of shio tare (dried shrimp, dried scallop, kombu, katsuobushi, shitake)
15 ml of usukushi shoyu.
1 tablespoon of chicken shallot oil.
The oil wasnt really match the soup profile so I might make another oil from shrimp and scallop leftovers.
by Significant_Pop3658
2 Comments
That broth clarity looks beautiful, and the clam addition sounds like it adds such a clean briny depth. The pork belly and shio profile together feels super balanced.
Now I know