Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?
yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.
for the chashu, this was my bowl. i did the same thing you described but some parts after cooling and slicing were so fall-apart tender, i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha
all hail the mighty ramen_lord. his work and testing is EXTENSIVE and it’s about as close as you can get to authentic japanese ramen if you pair tare, broth, and toppings appropriately (he has authentic pairings listed within the book for traditional, regional, and new wave bowls).
@scrypt@Alien_Mortice this is awesome!! I'm eating ramen RIGHT NOW but it's the store bought crap. However - I did put an egg in it. And some sriracha mayo. 🤣
