Bit weird but my SO loves chicken soup, so I figured I’ll make them one with a tonkotsu broth.
They couldn’t wait the full 6 hours I was going for, so I took out some broth after 2 hours and laced it 50/50 with normal soup. (Hence the half tonkotsu)
For the tonkotsu, I followed this seriouseats article
It turned out super, especially after the 6 hours.
The drumstick I just fried in a pot with some unpeeld onion and garlic halves and then added the soup.
For the topping, I honored the movie Tampopo and fried spring onions in sesame seed oil.
Thanks and you are totally right, it was a bit complicated, almost forgot about that.
Usually for the chicken Soup I disassemble it before serving on a board and the put the pieces back in the soup.
In this case we kinda pulled it off the bone with a fork, wasn’t the best but it worked.