Bit weird but my SO loves chicken soup, so I figured I’ll make them one with a tonkotsu broth.

They couldn’t wait the full 6 hours I was going for, so I took out some broth after 2 hours and laced it 50/50 with normal soup. (Hence the half tonkotsu)

For the tonkotsu, I followed this seriouseats article

It turned out super, especially after the 6 hours.

The drumstick I just fried in a pot with some unpeeld onion and garlic halves and then added the soup.

For the topping, I honored the movie Tampopo and fried spring onions in sesame seed oil.

  • sqw@lemmy.sdf.orgEnglish
    4·
    11 months ago

    looks tasty but how do they handle the wet hunk of chicken in soup without it being a huge mess

    • withtheband@lemmy.worldOPEnglish
      6·
      11 months ago

      Thanks and you are totally right, it was a bit complicated, almost forgot about that.

      Usually for the chicken Soup I disassemble it before serving on a board and the put the pieces back in the soup.

      In this case we kinda pulled it off the bone with a fork, wasn’t the best but it worked.