Nice natto idea from @nattodad. Toast rubbed with garlic after toasting with some rapeseed oil. Natto mixed with a tbsp of home fermented whole grain mustard, a tsp each of cider vinegar and soy. Yum! The home made batch wasn't at all slimey after a few days in the fridge.
This rather sticky looking stuff is natto. Fermented soybeans with Bacillus bacteria. It's chock full of some pretty healthy nutrients (Vitamin K2, nattokinase and others), and is traditionally eaten for breakfast in Japan. Just a few tablespoons mixed with a tare (sauce) of soy, mustard and mirin. The latter can be subbed with a pinch of sugar, msg and a tsp of water.
Thought this was worthy of a post. Broth is light chicken with sea bream dashi and a dollop of the thick chicken broth. Seasoned with soy tare and some of the juice I cooked the pork in. Handmade Tokyo style alkaline ramen noodles. Pork belly chasu sous vide for 12hrs @78C.
Tokyo style ramen noodles made this week. Based on the legendary @ramen__lord's recipe. Subbed soy protein isolate in for the egg white powder. No idea whether this will make much difference but they turned out nice! Broth was a blend of fish / dashi and rich chicken.
A bit of stock making over the last few days. Made three in total, one fish/dashi and two chicken. Fish was just a left over sea bream after filleting. I roasted the remains in the air fryer for 8mins or so, apparently this helps reduce the fishiness. Next day, covered with just over a litre of water, and added a few pieces of konbu (Japanese kelp).
Kimchi gyoza 🥟 yum. Hand ground pork shoulder, home made kimchi, soy, sesame sauce, I think that was about it. Mix well till pasty, fill wrappers. Freeze. Cooked in the usual way: pan fry for a few mins, add water then cover for 4 mins or so, when the water is evaporated enough that it's quite thick, take the lid off and wait till it's dry.