OK, What's For Lunch or Tea Today?

[User211]

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.

[mightymonoped]

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.

That looks ace. Impressed with the import!

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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[User211]

That looks ace. Impressed with the import!

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.

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.

[Roy S]

Home made Char Siu Pork with stir fry rice.

Used shoulder of pork and it was bloody lovely.
Marinated for about 36 hours

Loads left over to use up.

Bet that was delicious, could eat the lot in one sitting though

[mightymonoped]

Bet that was delicious, could eat the lot in one sitting though

that pic was only two of the smaller pieces cut up.


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[struth]

Dauphinoise potatoes and an Aberdeen Angus fillet burger.

[Roy S]

A nice garlicky cassoulet for later



served

[Marco]

Dauphinoise potatoes and an Aberdeen Angus fillet burger.

Oh, noice... Love the charring on the burger

Marco.

[Marco]

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.

Quality, as usual when you do these types of dishes

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.

[Marco]

That looks damn tasty. I do like pork that way

Delish, Tony - and well executed, as usual!

Marco.