What I Ate: February 16, 2010

Posted 16 February, 2010 at 7:26pm by Michael Chu

(Filed under: Food, What I Ate)

3 comments to What I Ate: February 16, 2010

Will Pearson, February 17th, 2010 at 10:34 am:

• I've attempted this in the past and had the same problem with a bland tasting broth. I've had success by making a pork broth using roasted bones, ginger, green onion, and some granulated dashi. While the broth was cooking I pressure cooked a pork butt for 35-40 minutes in some soy sauce, water, mirin, green onion, and a dried chili. When I combined the reserved liquid from the pressure cooker with the bone broth it resulted in a richer tasting soup. I like to top mine with preserved bamboo shoots in chili oil and the sliced pork. Also, I have my butcher cut the bones into smaller pieces exposing the spongy center, I think it helps make a richer broth.

Michael Chu, February 17th, 2010 at 10:54 am:

• We used pork neck bones for this broth. Some dashi and ginger could help make a big difference.

Susanne, February 18th, 2010 at 2:31 am:

• http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&s=books&qid=1266488934&sr=8-1

  have you tried the recipe from this book?
  Tastes wonderful..mmm…just thinking about it makes my mouth water.
  The porkbelly that goes with the ramen is especially good.

  Susanne