I used a New York Times recipe—may not be the most authentic source but the ingredients seemed so. It took about an hour and a half, and I suppose it went pretty well, although I was a tiny bit disappointed in the flavor since it had lots of 5 star reviews. Oh well, all I can do is keep trying, because I absolutely love this cuisine
by icantoteit136
2 Comments
Looks great! If you like spicy, I would recommend a touch of shichimi powder or Ra-yu (Chili oil) to finish.
that’s a long time to cook up that broth. what’s in it?