First time making a beef paitan. Broth was AMAZING. Not too happy with the presentation.

Broth: beef paitan made with dry aged beef bones, bone marrow and oxtail, cooked for 12 hrs.

Tare: garlic shio - garlic and onion soffrito, dashi, two salts and msg.

Noodles: tokyo style 32% hydration- would choose a different noodle next time.

Aroma oil: smoked beef tallow - three hour oak smoke

Toppings:

Beef fillet chashu, marinaded in smoked soy tare, seared then cooked to 50c sous vide 90mins

Crispy garlic, raw garlic, spring onions, watercress, cracked black pepper, nori.