Pork and chicken broth ramen for home date night tonight.

Pork and chicken broth ramen for home date night tonight. That’s sous vide chasu pork belly, with homegrown komatsuna (a great, easy grow green leaf veg), steamed and seasoned with soy, sesame oil and seeds, ajitsume tamago (soy and sugar cured egg), homemade ramen noodles. Broth was a bit low on fat so I blended it with some garlic infused pork fat, and some rendered chicken fat to make it a bit more like a tonkotsu broth. Topped with chili and allium infused oil, black garlic oil and Spring onions from the garden.

This may look like it took ages, it kind of collectively did, but not today. Both broths, meat and noodles came out of the freezer, greens and oils were already in the fridge. So prep work was eggs (boil and cure), defrosting stuff, cooking the noodles, charring the meat and assembly. It’s a lot, but not too much if you get organised, and it’s certainly worth it.