Daily Archives: August 13, 2018

Recipe = Flavourful Japanese Slow-braised Pork Soft Bones on 6Aug2018

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made an excellent slow-braised pork soft bones (first time) for 5pax RI bros ichiran ramen party this evening on 6.8.2018. ^^

it was by the standard of our imperial mouth TCH, so very tender, tasty & flavourful, so even the good chashu i made this evening was of no comparison. 🙂

the slow braised pork soft bones i was trying to emulate the best ramen at hanamaruken ramen (花丸轩) at dotonbori osaka. 

while nothing can really match that, my first slow-braised pork soft bones was very successful by my meagre standard la…perfect enuf?? for me la…

i had earlier used pork collar for an ichiran ramen lunch at HC, our OPS bro, new place on 8.6.2018. 🙂

i didn’t know where to get  long soft bone like that at hanamaruken ramen (花丸轩) at dotonbori osaka. 

so i opted to use collar. i used a different braising method, 2hrs on stove covered braising…result was pretty good.

both the chashu & the braised pork collar were excellent! really delicious! ^^

then i chanced on a packet of long pork soft bones at sheng shiong clementi ave 2, about 5″ long.

they were not the 10″ long monsters at hanamaruken ramen (花丸轩) at dotonbori osaka but good enough. 

the pork soft bones were so flavour alos because of the collagen released from the cartilage & soft bones which were excellent texture to the bite & very flavourful.

i used seriouseats chasu recipe = 4hrs in 130degC oven. 🙂

c.h.e.f andy

Ingredients:

  • 600g pork soft bones
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 cup water
  • 1 tbsp flat sugar
  • 3 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 4 cloves peeled garlic
  • 1 shallot quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

Directions:

  1. put pork soft bones in boiling water to remove the scums & then clean with slow running water.
  2. prepare the braising sauce which comprises 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce, 1/2 tbsp dark soy sauce and 1 cup water. add sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered.
  3. add the belly pork & transfer oven dish to a preheated oven at 130degC for for 4hrs.
  4. remove from oven, let it cool & pack pork soft bones in ziploc bag & kept in chiller for use.

Recipe = Ika Sugatayaki (various from) 10Dec2017

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finally did my most successful ika sugatayaki on 10.12.2017. ^^

it was a delightful, delicious dish. superb chow tar (BBQ) flavours, just the right texture, tender & tasty…

previously i used the oven. but there is the great difficulty of getting a dry enough squid w/o overcooking it. very difficult. 

so i decided to switch to flaming with a torch.

as flaming not enuf to cook the sotong, i steamed the sotong first about 90% cooked, then put in the fridge to dry overnight & dried with kitchen towels before flaming.

when about to cook, i added sea salt, 1 tbsp olive oil, then drizzle honey (or agave nectar) on the squid, on aluminium foil on a metal tray. then i flamed it.

i did that several times for dinners for my family & friends afterwards.

a very well received dish for everyone, everytime. 🙂

during the mar/apr period, i gotten large frozen ika from donki at orchard central B2.

that was the best.

 

now i don’t see it, but the squid we can get here, pick the large & thick standing up ones, they are good too. 🙂

at the recent 11pax RI makan group dinner on 3.7.2018, all the friends loved the ika sugatayaki (grilled whole squid). ^^

basically steamed to cook 90%, put in fridge to drain dry, then added olive oil, sea salt, drizzled with honey & flamed to give the bbq “chowtar” flavours.

really lovely dish….diners cut themselves, good audience participation…hahaha! ^^

c.h.e.f andy

Ingredients-

  • large squid 1x400g or 2x200g
  • sea salt
  • olive oil
  • honey or agave nectar

Directions-

  1. cut rings on squid (w/o cutting through), wash squid with salt & clean inside.
  2. skewer squid with long bamboo skewers to hold them straight
  3. steam squid about 90% cooked & place o rack in fridge few hours or overnight to dry..pat dry before flaming.
  4. pace squid over aluminium foil on metal tray.
  5. add sea salt 1 tbsp olive oil & 1tbsp honey
  6. flame the squid