Pulled pork on the Akorn
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That looks awesome.
Great tips on what to use it for as well.
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Udon soup, nice idea.
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Udon soup, nice idea.
Yeah, the wife did it one time with leftover brisket and now it's become a staple for leftover BBQ meat. Bring the meat up to temp in the broth and it adds a nice hint of flavour to the final product.
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Love the soup idea. There's always heaps left when you do a pulled pork, unless you have guests of course, so it's good to get some ideas for how to consume the rest.
Good effort SB
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Yum!
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Dang. Looks very good!
Sent from my SM-G930F using Tapatalk
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can we get more info on the udon?
Did u make or buy the broth? What ingredients did u add to it?
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Noice one. PP nachos are a fav in our house. +1 on the interest in your soup secrets.
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Cheers guys,
The broth is mainly bonito dashi which I cheat with and get the dried stock powder that regular Japanese people use in their home cooking instead of making it from scratch using dried bonito flakes. It can be hard to find though, in Perth I get mine from the Japanese section of the Asian grocer in Coventry markets, need to find a supplier closer now I've moved back south though. I know Nippon Food Supplies in Subi sell it and also there's a place in Myaree which is probably the closest to me now that I believe also carries it.
Basically I put a couple of tablespoons of sake and about three of mirin in a pot and let it boil off and reduce down a bit then add a coupe of tablespoons of soy. Then add a litre of dashi and let it come up to the boil, pop in some sliced onion and a pinch of salt and let it come up to the boil again.
Normally around this time I throw in an egg to soft boil or poach it in the liquid for a few minutes (or if I've been super prepared I'll skip this step all together and add a sous vide egg to the bowl when I plate it up). I normally poach sliced up chicken thigh in the broth for a chicken udon soup but you can also use any leftover protein or, if you are @Wazza, tofu . Left over roast chicken, pork, beef whatever, it all works and if its been smoked it can add a great flavour to the broth. Just throw what ever you use in for long enough to let it warm through.
Then add noodles and serve up. I also normally throw some spring onion on top but got a bit lazy this week and couldn't be bothered venturing into the garden
The wife and I also like to top ours off with some shichimi which is like a Japanese spice mix.
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need to find a supplier closer now I've moved back south though.
Yeng See in Melville
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Ah that's the one I meant, Melville not Myaree
EDIT: actually it is Myaree
On a side note the Japanese restaurant next to it, Nishi, is great too.
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if you are @Wazza, tofu .
Goodbye cruel world:
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