Ramen Night

I love ramen, and I take it very seriously.

This night turned out well, but I had a really rough start with the broth; I spent most a day making it.  I started out making a dashi and vegetable stock.  Then I added a whole chicken and simmered for a couple of hours.  Finally, I added the cleaned pork trotters.  This is where it all went downhill.  My whole apartment smelled like metal, urine, and barnyard all in one.  The scent got worse and worse.  I was convinced it would go away for some reason.  After cooking it all night, I accepted the broth was dead.  I started over.  This time, no trotters.  Instead, I used the jelly and juices from the chashu to add some porky goodness.  In the end, it turned out well!

For the chashu, I used serious eats sous vide chashu recipe (for details on the cooking it sous vide).  It was really good!  The leftovers were perfect for pork buns.

Toro Tartare

fried chicken skin, wasabi sesame seeds, toro sashimi, and shiso


Tempura Soft Shelled Crab

grated daikon



seared chashu, fried garlic, fried onion, scallions, menma, nori, and soft boiled egg