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 likes me some chashu. I had a pork tenderloin in the freezer that needed using, so I made some last week.
Nothing improves a bowl of ramen quite like pork fat. It’s been windy and rainy and I’m in heaven with bowls like this: