Well, at least it was edible this time… Nate here with my second tonkotsu experiment. While not a complete failure like last time (we were able to have it for dinner without feeling sick), I wouldn’t call this a complete success either. There was a mild tonkotsu flavor back there somewhere, but it was still heavy, and dark. Not that milky white tonkotsu is known for.
I think I’ll be taking a break from tonkotsu for a little while. With the holidays coming up, it’s just going to be too hard to do an experiment as arduous as this one. As with the last batch, I did learn some things for the next one, so there’s always that positive note. For me, right now, it’s all about finding that elusive tonkotsu flavor. I think I need to do some reconnaissance at the two local ramen shops to test their tonkotsu, try to remember exactly what flavor I’m going after so I don’t have to cling to these stock recipes so rigidly. I think that may be hurting the experiments more than anything.
For next time:
- Figure out a good tare recipe. Tare is a necessity with tonkotsu.
- Use pig trotters and some chicken bones when making the stock, maybe 4 lbs trotters, 1 lb chicken. Elevate the flavor.
- CLEAN. BETTER.
- Get pork belly in slabs.
- Down the cooking time – 12 hours rather than 18. Too much reduction.
If anyone else has any thoughts as to what I should try in experiment 03, please feel free to share them in the comments!