- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Just made some Tonkotsu Ramen
Posted on 2/28/17 at 6:30 pm
Posted on 2/28/17 at 6:30 pm
Broth After 18 hrs
Shoyu tare
After draining
Adding tare to soy, mirirn, sake
Chashu pork
marinade
Out of the oven
Sliced
eggs in marinade (mirin, soy, sugar, sake)
sliced egg
finished product (topped with green onions, black fungus mushroom, mixed spices)
Shoyu tare
After draining
Adding tare to soy, mirirn, sake
Chashu pork
marinade
Out of the oven
Sliced
eggs in marinade (mirin, soy, sugar, sake)
sliced egg
finished product (topped with green onions, black fungus mushroom, mixed spices)
This post was edited on 2/28/17 at 6:34 pm
4
Posted on 2/28/17 at 6:33 pm to PeteRose
quote:that looks really ummmmm "human" to me. Kinda freaky.
Chashu pork
ETA: impressive dish even with the potential cannibalism.
This post was edited on 2/28/17 at 6:34 pm
Posted on 2/28/17 at 6:39 pm to PeteRose
I like what I see. Can you explain the broth further?
Posted on 2/28/17 at 6:40 pm to PeteRose
Very nice! IWEI over and overt again
Posted on 2/28/17 at 7:31 pm to PeteRose
Nice bowl. I make tonkotsu about 3-4 times a year. LOTS of work but equally rewarding.
Interesting that you paired a Shoyu tare with tonkotsu broth.
Interesting that you paired a Shoyu tare with tonkotsu broth.
Posted on 2/28/17 at 7:55 pm to BottomlandBrew
quote:
Can you explain the broth further?
6 lbs of pork leg bones, 2 lbs of neck bones. I boiled it for 30 mins, dumped it. I scrubbed all the marrow off and washed off all the blood. Then restart the broth all over again, adding 1 lb of pork fat back (from Rouses - thanks to Captain Ray).
I just cranked the pot to a high boil and reduce heat and let it simmered for 18 hrs. I did not add any aromatics(onions, carrots) since I was afraid of the broth turning brown. I was looking for a creamy, milky broth.
Posted on 2/28/17 at 7:57 pm to Honky Lips
quote:
LOTS of work but equally rewarding.
It is since it involves making other things too. Good thing is that I can freeze the broth, use it down the road, and experiment with different new toppings.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News