Rekka Recipe
Savory chili with sweet and sour tomato flavors in a Tonkotsu broth.
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Ingredients
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Broth
Chili Ingredients
Garnish
Method
Making the Broth
- 1
Prepare the Broth
In a large pot, add the pork bones and water. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface.
- 2
Add Aromatics
Add sliced ginger, crushed garlic, and chopped green onions to the pot. Simmer for about 6 hours, adding water as needed to keep the level consistent.
- 3
Strain the Broth
Once the broth is rich and flavorful, strain it through a fine mesh sieve, discarding the solids. Return the liquid to the pot.
- 4
Season the Broth
Stir in soy sauce and mirin. Adjust seasoning if necessary.
Making the Chili
- 5
Cook the Pork
In a separate skillet, cook ground pork over medium heat until browned. Drain excess fat.
- 6
Combine Ingredients
In the pot with the broth, add the cooked pork, crushed tomatoes, chili paste, brown sugar, salt, and black pepper. Stir well to combine.
- 7
Simmer the Chili
Allow the chili to simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
- 8
Finish with Lime
Stir in lime juice right before serving.
Serving
- 9
Garnish and Serve
Ladle the chili into bowls and garnish with chopped cilantro and lime wedges. Serve hot.
