WebKeto Tonkatsu Photo & Recipe Courtesy of I Don’t Give A Carb Pair up your sunomono salad with this keto tonkatsu. It’s a Japanese pork cutlet breaded with …
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WebFor cooking, low and slow is the way to go. Simmered gently in a 275°F oven in a Dutch oven with the lid kept ever-so-slightly ajar resulted in pork that was as …
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WebSet the pork aside to cool. Strain the broth through a colander and return it to the pot. Stir in the shoyu, mirin and sake and season to taste with salt. Return the broth to a low …
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WebTurn down the heat to low to maintain a simmer; stir in the dried anchovies and dashima, and cook until the dashima softens, about 10 minutes. With tonkotsu …
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Tonkotsu Ramen. In a bowl whisk together the tahini, chashu liquid, grated garlic, salt, mirin and white pepper. Add this to the hot broth and whisk to combine. Taste and adjust salt as needed. Bring to a simmer, then add the sesame seeds and pork fat and whisk to combine. Split the cooked noodles between two bowls.
Add more olive oil and stir fry garlic and ginger for about 3 minutes. Cook low carb ramen broth. Add mushrooms, coconut aminos, fish sauce, and broth. Simmer for about 10 minutes. Soft boil eggs. While broth is cooking, make eggs to your liking, let them cool, then slice in half.
In a bowl whisk together the tahini, chashu liquid, grated garlic, salt, mirin and white pepper. Add this to the hot broth and whisk to combine. Taste and adjust salt as needed. Bring to a simmer, then add the sesame seeds and pork fat and whisk to combine. Split the cooked noodles between two bowls. Pour the tonkotsu soup over the noodles.
When it comes to keto ramen noodles, you've got two options: konjac or kelp noodles. Konjac noodles, also called shirataki noodles, are made from glucomannan, which is a fibre from the root of the konjac plant.