Love that you stuck a sausage on top! Maple syrup and cured pork (bacon, sausage, whatever) is perhaps one of my favorite flavor combos!
I like to consider myself open minded when it comes to food, but that photo just made me throw up a little bit. This post should come with a warning.
@godot, thanks! I actually skip the pressure cooker in favor of a regular pot during winter as it's a nice way to warm up the apartment without the incessant hissing from the pressure cooker. Once the soup is "clean" and your aromatics are in it doesn't take a lot of maintenance for the 5-6 hours it sits on the stove.
@JacobEstes: @i8alot is correct. The first boil will yield congealed blood, bone shards, and other undesirable proteins. If you look at the water after you've done the first boil, you won't want to drink it, it will be grey and full of chunks of clotted blood. By dumping this first batch, you get rid of the stuff that will produce an off flavor and you'll reduce the amount of skimming you'll need to do later on. The flavor in the broth comes from deep within the meat and bones, so a quick initial boil and dumping the water won't lose any flavor.
@Aya: You can make it without a pressure cooker, just triple the cooking time.
@square_pie: You're right this is a lot of work, it takes at least a full day of work (possibly 2), but you'll have enough broth for 8 bowls of ramen, I'm in a household of two, so I just freeze the leftovers in serving sized containers so I don't have to eat ramen all week (not that I see anything wrong with eating ramen all week).
You can also use the base soup for other types of ramen and soups, so you're not just limited to this style. Also, it could just be me, but I'd rather spend a day working in my own warm kitchen than waiting in line outside a crowded restaurant when it's 30 degrees outside. Plus the heat from the stove keeps my tiny NYC apartment warm.
That would have to be Onsen Tamago for sure. Literally it means hot spring egg as it's traditionally cooked in a hot spring. But this is no ordinary boiled egg. The trick is to slowly raise its internal temperature to 160 degrees. The yolk comes out firm yet silky smooth and the white is like a loose custard that melts as it hits your tongue. Served in a dashi broth it makes for a simple accompaniment to a bowl of rice for breakfast, but it's fantastic in soups, pastas and on salads.
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