HI,

This is outstanding and yes, perfect project for a day stuck at home day.

You did not comment on the pork slice. Did you roast pork while cooking everything else?

At Mitsuwa, I really like the supple piece of pork.

Very inspiring, thank you!

Regards,
Cathy2

I did a version the other day too -- I had homemade chicken broth made from a whole bunch of Costco rotisserie carcasses (solid at fridge temp, lots of gelatin), which I supplemented with a little lard also in the freezer. A vigorous boil while steeping with a piece of kombu and a few slices of ginger helped emulsify the extra fat.

Leftover pork loin, bean sprouts, egg, shredded rainbow carrot, nori, fish cake, pickled shiitake (momofuku recipe that should be on everyone's radar), scallions. Noodles were dried "chicken noodles" I picked up at Assi Plaza. They had fresh noodles, none with any alkaline ingredients, these had both egg and sodium hydroxide making for a nicely chewy noodle even after sitting in the broth for a while. Nice 220-calorie nests for portioning.

Cathy2 wrote:HI,

This is outstanding and yes, perfect project for a day stuck at home day.

You did not comment on the pork slice. Did you roast pork while cooking everything else?

At Mitsuwa, I really like the supple piece of pork.

Very inspiring, thank you!

Regards,
Cathy2

I think this was meant for alek, but I'll chime in too. I always do the pork a day or two in advance so that it can chill and make it easier to slice. But that's definitely not necessary

Same^, pork was done on day one and left to cool for slicing. Squares of skin on pork belly were seared off and braised for a couple hours in what I think is a pretty standard chasu base. Leftover chasu braising liquid was used for the eggs.