• interloper
    link
    fedilink
    English
    arrow-up
    1
    ·
    1 year ago

    Looks great! The jammy eggs are the right consistency too. Did you marinate them?

      • interloper
        link
        fedilink
        English
        arrow-up
        1
        ·
        1 year ago

        Hell yeah! Mirin, soy sauce and sake I presume? I wanted to ask you about the pork belly— I’ve never seen that style before. I usually roll it up, sear and finish off in the oven before slicing it. What was your process?

        • scrypt@lemmy.worldOP
          link
          fedilink
          English
          arrow-up
          1
          ·
          edit-2
          1 year ago

          yes! also some smashed garlic cloves. i love garlic so sometimes i’ll add it in the egg marinade.

          for the chashu, this was my bowl. i did the same thing you described, followed by broiling it for a crackly exterior, then cooled it and sliced it and cooked the slices in the oven with some leftover marinade right before serving. during the cooling and slicing, some parts were so fall-apart tender that i got some slices that almost looked like thick slabs of bacon and i took those pieces for myself. left the pretty pieces to my friends i was serving haha