I tried the Nissin Raoh today with nothing added....VERY TASTY!!!
food The Ramen Lover's Thread
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Tare and Kerrigold grassfed butter
Marinated soft boiled eggs
the bowls made
Carnitas meat, thin sliced jalapeno, shiitake mushrooms, scallion, pickled ginger and thin sliced red onion. Tried that red chili paste for the first time. It doesn't have any heat to it but the yuzu is tasty.
Enjoyed for sure
Marinated soft boiled eggs
the bowls made
Carnitas meat, thin sliced jalapeno, shiitake mushrooms, scallion, pickled ginger and thin sliced red onion. Tried that red chili paste for the first time. It doesn't have any heat to it but the yuzu is tasty.
Enjoyed for sure
Man that looks awesome!!!
Well damnit, now im gunna have to make Japanese style chasu. Luckily i have a really nice piece of pork belly and i found what looks like a good recipe. Pretty similar to the Chinese version but no 5 Spice.
I think i got all the stuff for this.
http://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.html
I think i got all the stuff for this.
http://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.html
I put the pork belly in a gallon zip lock with some soy sauce, homemade rice wine (fermented dry), grated ginger, minced garlic and a little sugar. It might be a bit thick to roll and tie up. It just got thawed out soooo it wont even be ready by tomorrow if i follow the recipe. It needs to rest and cool down in the braising liquid after cooking.
The Chinese do something similar with a whole chicken or duck too. Braised first, then left to cool in the liquid overnight. Then just the bird goes in the oven to crisp the skin and warm it up to temp.
The Chinese do something similar with a whole chicken or duck too. Braised first, then left to cool in the liquid overnight. Then just the bird goes in the oven to crisp the skin and warm it up to temp.
Need green onions and im out of the sake i use for cooking. So its off to the market.
I might use leeks instead of scallions and maybe use fried shallots like they do for Lu Rou Fan (Taiwanese minced braised pork)
I might use leeks instead of scallions and maybe use fried shallots like they do for Lu Rou Fan (Taiwanese minced braised pork)
mmm, green onions, whenever I see that I think of green Onion Cakes 
They had some nice big shallots so i used one of those.
7 green onions
About a 2" long piece of ginger.
2 star anise....not on the recipe but common in the Chinese versions.
A good shot of white pepper.
Soy was half Kikkoman reduced sodium tamari and half LKK Double fermented.....that will kick the flavor up a notch.
Used about 1/4 less sugar than the recipe too. My mirin is already pretty sweet.
7 green onions
About a 2" long piece of ginger.
2 star anise....not on the recipe but common in the Chinese versions.
A good shot of white pepper.
Soy was half Kikkoman reduced sodium tamari and half LKK Double fermented.....that will kick the flavor up a notch.
Used about 1/4 less sugar than the recipe too. My mirin is already pretty sweet.
Braised for 4 hours at 275F
The chashu turned out pretty good.
Chilled and a couple slices.
Chilled and a couple slices.
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