This is LIKE tonkotsu, if you don’t have chashu pork or bones to make your own broth.
I was inspired to attempt Joshua Weissman’s new quick recipe, but it ended up with more of a FutureCanoe vibe. I went to every shop in town looking for pork bones and struck out. It took all weekend.
My only options were admitting defeat or conducting a science experiment involving premade ramen broth, pork Bisto, gelatin, and duck fat emulsified with a blender.
Also my tare was bonito and konbu powder rather than real stuff. The Asian markets in town didn’t know what shirodashi was, so I had to fake it.
The pork is cured and slow roasted belly, which is itself extremely nice and I’m not mad at that substitution at all.
Still pretty good. I’m happy with how my eggs turned out.
It’s all in the bits and pieces. The pork was cured overnight in sugar, salt, and pepper and then roasted low and slow. The eggs were boiled seven minutes and chilled. The broth was simply heated and blended. The hardest part was figuring out how to make my tare, which was basically done by flaming off the sake and adding the mirin, reconstituted konbu and dashi bases, and some soy sauce. All to taste. Mine is a bit on the sweet side, so I’d do less mirin next time.