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Chuka Soba Toshioka 自家製中華そば としおか - thanks for @Koseik to bring me there. The Soup base for my bowl was strong Shoyu Pork x Fish 醤油 豚骨魚介. Totally enjoyable especially the noodles taste & also Menma bamboo shoots. This balance is something just so convincing yet doesn’t feel too heavy. @ 自家製中華そば としおか
麺屋丸京 真•叉燒 Menya MaruKyou's Slow-cooked Chasyu Shoyu Tonkotsu ramen $88. When it 1st opened I heard mixed reviews, especially when they try to sell the drier Chasyu version ramen instead of this Signature bowl. Currently this is one of my fav Ramen's in town. Pork is super tasty and ham like, Soup base has Depth but plenty of 背脂, off-putting to some but authentic. Egg was a bit bland though 😟 Great pricing too so much meat! 😋😋😋 【麺屋丸京 Mary Kyou Ramen, Kwai Fong 🚇, Hong Kong】
We are making Tofu Don, a tofu bowl, which is a delicious way to enjoy plenty of chilled, smooth tofu. We'll also introduce how to make delicious dashi soy sauce. This is an easy and very tasty rice bowl that you don't need to cook during the hot season. You can just arrange what you have in the refrigerator on the rice bowl.
How to Make Tofu Don
https://cookingwithdog.com/recipe/tofu-don/
(serves 1) Cook Time: 20 minutes
[Tofu Don (Tofu Bowl)]
Steamed Rice, as much as you like
Used Katsuobushi (Bonito Flakes), saved after making the dashi stock
200g Soft Silken Tofu, 1/2 pack (7.1 oz)
1 Egg Yolk, optional
20g Soft Shirasu Whitebait, kamaage shirasu (0.7 oz)
20g Takanazuke, pickled takana leaves fermented with lactic acid, substitute: suguki, nozawana or hiroshima pickles (0.7 oz)
Tenkasu, crunchy bits of deep fried flour-batter
Spring Onion Leaves
Toasted White Sesame Seeds
[Dashi Soy Sauce] (about 150 ml/5.1 fl oz, substitute: regular soy sauce or mentsuyu, noodle soup base)
80ml Mirin (2.7 fl oz)
100ml Soy Sauce (3.4 fl oz)
50ml Water (1.7 fl oz)
3g Dashi Kombu Seaweed, shredded used kombu can be used in miso soup (0.11 oz)
10g Katsuobushi (Bonito Flakes) (0.35 oz)
Recipe Notes:
As a substitute for the takana pickle, there are lactic acid fermented pickles such as Kyoto's Suguki, Hiroshimana, and Nozawana pickles.
When using this dashi soy sauce as a dipping sauce for soba or udon noodles, dilute 1 part dashi soy sauce with 2 parts cold water.
When making the dashi soy sauce, you can add sake to the mirin instead of the water and evaporate the alcohol together. The sake will add a savory flavor to the dashi soy sauce, making it even more delicious.
You can store the chopped spring onions in the refrigerator for 3 to 4 days. Line a paper towel in a food storage container and place the spring onions in it.
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