A few days ago I turned a smoked chicken carcass and pork belly rind into my riff on Momofuku tonkatsu broth. Tonight we added slow-roasted pork belly (Chang’s method), ramen noodles, soft-boiled eggs, corn, edamame, and shitake mushrooms and topped with scallion, togarashi, and furikake.
To quote the babe, who ate heartily: “yummy!”
