· James Torr · Personal  · 1 min read

Tonkotsu ramen last night. Didn't go the whole 9 yards but some 6 or 7 of them. 5 hr pressure cooker pork shoulder and hock bone broth. About 4kgs of bones with 4 litres of water the final result, so 1:1 dilution was fine, it was quite concentrated. Reheated, added to some chicken stock I had, and blended to make emulsion (white colour).

Tonkotsu ramen last night.

Tonkotsu ramen last night. Didn’t go the whole 9 yards but some 6 or 7 of them. 5 hr pressure cooker pork shoulder and hock bone broth. About 4kgs of bones with 4 litres of water the final result, so 1:1 dilution was fine, it was quite concentrated. Reheated, added to some chicken stock I had, and blended to make emulsion (white colour). Hand made noodles (not enough and stuck together, proper portioning and freezer storage method noted). Regular soft boiled eggs not cured ramen eggs. Some charred home made ham on top and a few other bits. Tare was made with some dried sardines, prawns and another random fish from an African store, soy, fish sauce, sugar and some 8 year old pear wine. In all, broth was a significant improvement. Looking forward to getting the noodles spot on and portioned correctly. Suffice to say, couchlock ensued.

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