Skimming.

I’m pretty happy with that base ramen stock. Now into the fridge overnight and tomorrow, the two dashis, and master stock chashu pork belly.

I made a pretty conservative version of master stock - ingredient wise - as I couldn’t really justify using up everything for one dish, but I think it’ll do the trick and it’ll get better with time.

Pork in.

Ramen Dashi in progress...

Dried seafood in.

This is the original base stock after refrigeration that I’m about to reheat.

Slicing master stock pork (it’s so tender it’s sliding everywhere, I’m not really sawing at it as it looks).

Testing the eggs. #weeps

Whisking the soy & mirin into the Dashi Tare.