Homemade tonkatsu ramen with chasu pork

7 comments

1. For the broth I followed u/ramen_lord ‘s technique for using an instant pot, although I didn’t follow their recipe very closely. I used a bunch of pig hocks and salt pork and it came out extremely rich and creamy. For the chasu pork I used binging with babish’s recipe and put it in the sous vide overnight.

   I live in a rural place so I couldn’t find too many toppings to get fancy with, hence the peas and corn lol.

   This was a fun and delicious food project but I probably won’t make it again, it was tricky in my small kitchen and I am dead tired hahaha.

2. You nailed those eggs. Looks seriously tasty

3. katsu = cutlet

   kotsu = bone

4. That’s a good looking egg!

5. How does one acquire chasu pork? It is in grocery stores? I live in Southern California and I can’t seem to find it

6. How did you make your eggs?

7. Where is nori ??