* I boiled pork neck bones, chicken bones and skin, and chicken feet boiled until I was satisfied with the collagen breakdown, reduction, and emulsion (about 4-5 hours). I checked on it every 45 minutes or so and topped it off with water as needed to prevent burning and slowing down the reduction. * I threw in tuna bellies, dried shrimp, and various dried fish from my pantry, reduced the heat to low, then covered for 10 minutes * I added green onion, garlic, ginger, kombu, and dried shiitake then let simmer on low for 1 hour covered.
Tare:
* In a pan of soy sauce, I added sugar kombu, dried shiitake, green onion, dried anchovy, mirin, and shochu and covered for an hour without heat. * I uncovered and simmered on medium until I could no longer smell alcohol evaporating from it. * I then covered it again and turned off the heat. * I then transferred everything (including the aromatics) to a container hoping it tastes better later this week after resting in the fridge.
Oil:
* In a pan, I threw in dried shrimp, dried chili, green onions, garlic, chicken fat (skimmed from the broth), and corn oil. * I let it hang out on low heat until I started smelling the aroma. I then covered and continued letting it go on low heat for another 20 minutes. * I then drained the oil out into a container.
Other things: * The thinnest noodles I could find in the freezer aisle of my Asian grocery store * Grilled chicken thigh because I shouldn’t eat pork belly every day this week. I’ll try braising this instead of grilling it this week. * Soft boiled egg marinated in soy sauce, sugar, and bonito. * Blanched spinach (I squeezed out the water) * Wood ears * Nori
4 comments
I winged it.
Broth:
* I boiled pork neck bones, chicken bones and skin, and chicken feet boiled until I was satisfied with the collagen breakdown, reduction, and emulsion (about 4-5 hours). I checked on it every 45 minutes or so and topped it off with water as needed to prevent burning and slowing down the reduction.
* I threw in tuna bellies, dried shrimp, and various dried fish from my pantry, reduced the heat to low, then covered for 10 minutes
* I added green onion, garlic, ginger, kombu, and dried shiitake then let simmer on low for 1 hour covered.
Tare:
* In a pan of soy sauce, I added sugar kombu, dried shiitake, green onion, dried anchovy, mirin, and shochu and covered for an hour without heat.
* I uncovered and simmered on medium until I could no longer smell alcohol evaporating from it.
* I then covered it again and turned off the heat.
* I then transferred everything (including the aromatics) to a container hoping it tastes better later this week after resting in the fridge.
Oil:
* In a pan, I threw in dried shrimp, dried chili, green onions, garlic, chicken fat (skimmed from the broth), and corn oil.
* I let it hang out on low heat until I started smelling the aroma. I then covered and continued letting it go on low heat for another 20 minutes.
* I then drained the oil out into a container.
Other things:
* The thinnest noodles I could find in the freezer aisle of my Asian grocery store
* Grilled chicken thigh because I shouldn’t eat pork belly every day this week. I’ll try braising this instead of grilling it this week.
* Soft boiled egg marinated in soy sauce, sugar, and bonito.
* Blanched spinach (I squeezed out the water)
* Wood ears
* Nori
Looks amazing! Kudos to you
That egg looks glorious!
Looks very delicious 🙏