Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
I rarely buy enough mirin to make eggs, tare, and chashu for the week so yeah, you know that liquid is getting reused. Have to separate the fat first though, and it is super gelatinous. Not a real issue for me, I’m just very aware of colouring outside of the lines when I’m doing Japanese food because of all the purists.