Ok, with Ascot up and running and BrisAsia done and dusted, I am continuing my never ending task of bettering the quality of our ramen.
Have recently changed the tonkotsu extraction method to triple extraction. 1st go to get the gelatinous texture and the main source of umami and pork unless of the soup, second go to deepen the flavour, the third go to get the fats all broken down to get a creamy emulsified layer.
Any noticeable difference? Feed back welcome.