Now that the cold weather is setting in I can eat more ramen

[TorontoBuilder]

Looked at my ramen and something looked off...

Then I figured it out

 

[PaulL]

The egg looks perfectly done?

 

[David]

That’s what I was going to say.

 

[TorontoBuilder]

The egg looks perfectly done?

Oh yeah, you can't get more perfectly done. Perfectly jammy and warm.

To think I almost forgot to slice it open so as to get the visual aesthetic as well.

This is why I keep my wife around, she nails the cook on the egg every time

 

[JustaDB]

There's far too many veg in that bowl.

 

[TorontoBuilder]

There's far too many veg in that bowl.

The broth is a deeply savoury rich pork tonkatsu, topped with two slices of 36 hour sous vide tare flavoured pork belly, and a silky soft boiled egg. This dish is so rich that it demands the herbaceous, sweet sharpness of bok choy and spring onion, and the crunchy sweet freshness of the corn kernals.

I added precisely one head of bok choy, a sliced scallion, and a smattering of corn kernals.

I also vary my tonkatsu from the traditional with enough gochujang to give the brother a pleasing warmth, even if you drank it cold. But why would you, because then you'd have a chunky fatty thin gelatin

 

[slow-poke]

Stop! Your making me hungry and that looks really tasty.

 

[Susquatch]

The veggies still sound delightfully horribly yukky.

 

[mcostello]

You really should move Your bowl inside when Some one mows the yard.