• Alien_Mortice@lemmy.worldEnglish
    2·
    1 year ago

    That looks so good, even tastier looking than the ramen I got in Tokyo recently.

    Do you have a recipe you’d be happy to share?

    • scrypt@lemmy.worldOP
      2·
      1 year ago

      braised in the oven in the marinade, cooled to room temp, then in the fridge. then sliced and broiled in the oven just before plating.

      • interloper@sh.itjust.worksEnglish
        1·
        1 year ago

        Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?

        • scrypt@lemmy.worldOPEnglish
          1·
          1 year ago

          yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.

          for the chashu, this was my bowl. i did the same thing you described, followed by broiling it for a crackly exterior, then cooled it and sliced it and cooked the slices in the oven with some leftover marinade right before serving. during the cooling and slicing, some parts were so fall-apart tender that i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha