[jyl]

This is part of my ramen project. Today (Saturday) I have been making ramen broth, sliced pork belly, pulled pork shoulder, vinegared konbu strips, pickled shiitake, taré sauce. Tomorrow I will poach some eggs, toast some nori, cook noodles, and have ramen for dinner.

The broth is an undertaking. Simmer 5 qt water while you add and remove a series of ingredients, replenishing with boiling water as needed. The sequence is: konbu, dried shiitakes, 4 lb chicken meat, 5 lb roasted pork neck bones and feet, 1 lb bacon, onion and carrot. After 8 hours of this, I'll end up with about a gallon of ramen broth. Which I may reduce further for easier freezing storage, since I only need a quart or so this weekend.

Yeah, normally I make Top Ramen - but I wanted to do it right once.