buttock broth.

This is just here for my reference, it's not an actual post. And that is not an actual hillbilly pictured below.

OK, but I do have some questions about this stock thing. There seems to be a certain amount of nebulosity around the issue of salting one's pork bone broth. I've added konbu (see photos below) and that didn't do it.

Southernoise Gluttony has a passionate set of posts about tonkotsu ramen and he seems to prefer his tonkotsu seasoned with salt.

The dog video posted earlier uses a dashi/konbu stock and a soy sauce infusion to get there.

I remain uncertain.

But here's my final decision on how to cook the yakibuta.

+++

pork bone stock.

9 liters water
3kg of pork bones
1 biggish piece of konbu
1 big carrot
3 onions
2 apples
1 bunch scallions
1 head of garlic
2 thumb-sized pieces of ginger, peeled

Boil bones for 10 minutes in enough water to cover, then drain bones and discard water.
Then, add ingredients above to a large pot and boil for 8 hours, removing konbu after the first 30 minutes.

+++

chashu marinade for pork.

1 cup of soy sauce
1 cup sake
1/2 cup raw sugar
1 cup dashi stock
a thumb sized piece of ginger, sliced

Here's another similar recipe...

+++