Turkey Tonkotsu Ramen. When the leftovers are better than the first run.
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Maybe with turkey bones you could call it chōkotsu instead! (meaning bird bones–the ton part means pork/pig)
Indeed I shall! Thanks, I’m not well-versed in Japanese.
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What would you have done with the sauté?
My instinct is butter and maggi, maybe some garlic, but I feel that’s more European than Asian.
saute stays in the pot, then the strained ramen and bigger bones come in on top for more simmering.
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When I’ve made it with all pork, it’s very funky and porky in a not pleasant way
Yes, exactly! It was not great. You and another user have given me good food for thought, though, and it sounds like including some chicken or turkey bones can help balance out the flavor profile of pork, especially if the poultry was fried.
Thanks!
You bet. Fried turkey bones and guinea fowl are both a step above chicken. Roasted chicken + pork mixed isn’t bad for a middle step, either. That’s my usual recipe at this point.
