Chuugoku
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Tonkotsu's lesser known cousin. Tori Paitan. All the creamy mouth feel, but with chicken!
Aromatics for the braising liquid.
Vacuumed sealed and ready for a 48 hour sous vide bath.
Some like it thin, others like it thicc...
Mixing up a batch of noodles
Cranking out that sheet, so nice and smooth
Nice and thin. Really good for clinging to the soup.
Dusted with some corn starch and off into the fridge to build up some more flavor
Some fresh veggies to liven things up
Charred then up nice and good to bring those toasted notes out
Fire is fun
Got to strain out all that liquid gold. Nothing will go to waste
5 chickens, veggies, 2lbs of chicken feet, and 12 hours later. Stock!
Bottling up the rest for later use, but first dinner prep!
Frying up garlic in the rendered chicken fat.
Got some aromatic garlic oil and crispy garlic chips for toppings
Prep is key, got to have everything ready to go to flow.
Searing up the chashu, fire for flavour!
Boiling up the noodles, only 1 minute and 15 seconds for the fresh stuff
Serve up, top off, and slurp down!
ForrestDwellingDonkey
Good job, looks awesome
ImpersonatingOfficerBnard
fkin amazing
MargotVdl
This looks amazing! How do you make the noodles?
Chuugoku
Per serving 100g Bread flour, 1g vital wheat gluten, 1tsp salt, 1 tsp baked baking powder, 40g of water. Mix together then knead like hell
jokiab
Dude, I need a more detailed recipe please! How did you make the black stuff for the sous vide and what temp?
Chuugoku
Combine in a pot, heat to dissolve sugar but NOT simmer. Let it cool so it's safe to pour. Seal and cook at 60C. Rest in fridge overnight
Chuugoku
8 Green onions, Head of garlic, 3 inch of ginger, handful of peppercorn, 250 ml Mirin, 250ml Sake, 150ml Soy sauce, 1/4 cup sugar.
jokiab
Thanks. When you say head of garlic. So you mean a whole garlic?
Chuugoku
For 4lbs of meat that's what I use. Can certainly adjust as needed though.