12hrs in the making, not much to say exept it was exelent.
Vegetable broth, (leek, carrots, celery root/tuber, parsley, parsley root)
Dried bonito flakes
Fresh chicken carcass
Salt/ Pepper, a kiss of thick soy sauce (Tamari Shoyu)
12hr simmer mid - low temperature
Pork belly 12 hr SV at 57.5 °C
Chicken breast 1hr at 57.5 °C
Pork and Chicken breast marinated and quick grilled at high themp.
Marinade: Soy sauce, Sushi vinegar, honey
Noodles:
500g #1045 wheat Flour, a slightly darker wheat flour, usually for bread baking.
50g rye flour
8g roasted sodium (120 °C 30 min.) roosting raises the alkaline level.
1 Egg onsen 65°C 1 hr Didn’t make it through as one component, to much stress in the timing during the climax of serving. So just the egg yolk, surprisingly nice.
Leek stripes, Oil fried Shitake mushrooms and chicken liver.
