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Hakarta ramen pork bone liquid stock I imported from Tokyo.
Roasted pork shoulder in tonkatsu sauce.
Seaweed, poached egg, ramen noodles, fried chestnut mushrooms, toasted black sesame, sesame oil, soy sauce, fresh chilli, spring onions etc etc.
Good.
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That looks ace. Impressed with the import! [emoji4]Quote:
Originally Posted by User211
I went through a real infatuation with Japanese food from my late teens and early twenties.
There was very little by way of resources available then, I used to have to get on a train from Liverpool to either Manchester or London to find Japanese shops with ingredients like Kombu and Katsuobushi.
It’s fantastic that we can get ingredients now to try out pretty much anything that interests us.
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Yes.Quote:
Originally Posted by mightymonoped
I had been watching a lot of YT videos on Japanese ramen restaurants. Perplexed by their pork based stocks, I had to try something from "the source".
To a large extent I am surprised. I was expecting something far more spicy. This isn't that. It's just a very high quality pork bone stock, reduced by a lot.
The key is to know how much water to add as there are no decipherable instructions. I think I added about 15% too much water at a guess.
I wish such quality stocks were made here. There's nothing as good in the supermarkets I have found. Knorr liquid stocks are a joke by comparison.
I have 9 sachets left. It's not cheap and took about 6 weeks to arrive! About £1.50 per sachet.
I made the recipe for the ramen up with what I had on hand. For some reason I would say spring onions in this was wrong. Also, coriander would be, too.
Bet that was delicious, could eat the lot in one sitting though ;)Quote:
Originally Posted by mightymonoped
[emoji4] that pic was only two of the smaller pieces cut up.Quote:
Originally Posted by Roy S
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Dauphinoise potatoes and an Aberdeen Angus fillet burger.
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A nice garlicky cassoulet for later
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served
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Oh, noice... Love the charring on the burger:thumbsup:Quote:
Originally Posted by struth
Marco.
Quality, as usual when you do these types of dishes:)Quote:
Originally Posted by User211
Not sure you have to import anything like that now though, if you have a good Asian shop near. In 'normal times' we go to a big one in Liverpool.
Marco.
Delish, Tony - and well executed, as usual!:)Quote:
Originally Posted by struth
Marco.