🐷 Pandemic Tonkotsu 2.0 🐷
Final vacation we have been in a lockdown so I made a decision to strive my hand at a tonkotsu ramen. This vacation we have been in a self imposed lockdown so I made a decision to make one other ramen. Why? As a result of that is an endeavour that spans over 2 days and I had numerous time to burn 😂
Will this be an annual Christmas custom? I hope not. If I make ramen a 3rd time it means I am spending one other vacation in lockdown.
This yr we added the Naruto fish cake slices to be additional and my sous vide pork stomach slices fell aside. 👎
I additionally tried to stretch the yield to eight bowls vs four bowls final yr (which was tremendous thick and wealthy) and concluded that the candy spot for this recipe is 6 bowls for optimum flavour.
Anyway, besides the soy sauce egg recipe which I have never posted earlier than I will simply put up the broth and cha siu recipes to my highlights 🌟
Should you’re house and bored, give this a go. I would strive a pure rooster broth ramen quickly as I believe it’s going to be faster.
🥚Soy sauce eggs:
1/four cup soy sauce
1/four cup mirin
four tbsp brown sugar
2 cups water
2 garlic minced
three slice ginger minced
1. Boil eggs for six minutes then dunk in ice water for five minutes earlier than peeling.
2. Marinade for not less than four hours (I left mine for 12).