Japanese soup
Description
Perfect for lunch. We will prepare the next dish in stages. Therefore, it is worth familiarizing yourself well with the process. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the pork in advance. Rinse the meat and roll it into a roll, tie it with twine. Sear the meat in oil on all sides.
- 2
Step 2
Then transfer the meat to a pot. Add half a box-sized amount of crushed ginger root, sugar, soy sauce, sake, peeled garlic, and onion (halved). Pour in water to cover. Bring to a boil, skim off the foam, and reduce the heat.
- 3
Step 3
Simmer the ingredients over low heat for 2 hours. Cool the meat completely. Remove the string from it. Place it in the refrigerator. Strain the broth.
- 4
Step 4
Now rinse the bones and cover them with water. Bring to a boil, then immediately drain the water. Pour in fresh water, skim off the foam, and transfer the bones to a clean pot. Add garlic, onion, and ginger. Bring to a boil again. Simmer the broth covered until reduced by one third. Finally, strain everything, keeping only the liquid.
- 5
Step 5
Start marinating. Boil the eggs hard. Cool them and peel. Place in soy sauce. Turn the eggs in the sauce for a couple of minutes.
- 6
Step 6
Cook the noodles separately. Mix both broths. Slightly salt them.
- 7
Step 7
Assemble the soup. Place noodles into each bowl. Pour broth over the noodles. Top with sliced chashu meat and half an egg. Garnish to your taste.