RECIPES
- Ramen components
- Pork Bone (Tonkotsu) Broth -- I used this as a general guide also with some tips from other recipes. I didn't put mushrooms in it but I did use the onion. Definitely rinse the bones. It ended up boiling for about 6 hours and was incredibly rich and lovely. I used neck and leg bones. I made it another time and it wasn't quite as good, so maybe I'll follow the suggestion to also put chicken bones in next time.
- Momofuku Pork Belly (Epicurious)
- Jammy Soft-Boiled Eggs (Bon Appetit) -- I've tried this method several times and they are consistently the perfect texture.
- Ramen Eggs (Just One Cookbook) -- use the jammy soft-boiled eggs you made in the above recipe for this. I prefer making these in larger batches since they take so long.
- Spicy Bean Sprout Salad (Just One Cookbook) -- this was good in the ramen as well as on its own.
- Chopped green onions
- Wasabi Pea Snack Mix (Kendra Vaculin via Food52) -- I did not make the wasabi peas from scratch because I did not have time, and the effort would be wasted on me anyway since I don't really like them. This was sneakily spicy in that it didn't taste very spicy at first but as you eat it a pretty good burn develops. I used less sriracha than was called for.
- Miso Butterscotch Bars (Aliwaks via Food52) -- sweet and salty wins every time. They didn't quite have the texture I was hoping for but they were delicious.
- Peach Rosemary Tea Collins
- Chuhai / Shochu Highball (The Drink Blog) -- chuhai is an incredibly popular adult beverage in Japan, so much so that you can buy it in a can at any time of the day from a convenience store. It's also really easy to make, and versatile in that you can flavor it with nearly any kind of fruit to suit your taste.
